How to prepare Chocolate Rasperry Cake
This is a moist Chocolate Rasperry Cake recipe, it is just a three layer cake with two layers of raspberry cream filling and topped using a chocolate raspberry buttercream icing. Are you salivating yet?
To get this to cake make use of your favourite chocolate cake recipe and the inexperienced baker don’t use anything but two chocolate brown cake mixes.
Eight medium eggs
2 cups cold water
2/3 cup oil
Mix on medium speed until well blended, scrape bowl, mix for one more minute.
Pour in equal portions into 3 (10×2 inch baking pans).
Preparation of Chocolate Rasperry Cake
Bake at 350 degrees preheated the oven for an estimated 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops.
Purchase a fantastic fruitful raspberry pastry filling (H&H) is the greatest, place about 1 pound of filling out a bowl and add whip cream for it (whip the cream first) now fold them together soon you reach the desired flavour and thickness (don’t allow it to be too thin).
Use any chocolate buttercream recipe you want and boost the icing (black raspberry extract) before you reach the desired flavour (if someone makes the icing too thin just start exercising . more 10x sugar).
Assemble the dessert:
On the underside, layer put a dam of icing around the edge, and you’re filling out the centre and smooth to level, repeat for 2nd and 3rd layer, decorate as with the picture, use shaved chocolate or chocolate jimmies in a center from the top.