Chocolate Raspberry Devils Food Cake. This scratch Devil's Food Cake recipe is ultra moist and decadent! We've paired it with Raspberry Filling, Raspberry Frosting, and Ganache! We are so excited to share a brand new scratch Devil's Food Cake recipe with you, complete with a raspberry and ganache filling and raspberry.
Make this chocolate-raspberry cake recipe for dessert, complete with a rich cream cheese frosting and whole berries scattered on top. Chocolate-Raspberry Cake. this link is to an external site that may or may not meet accessibility guidelines. Rich chocolate paired with raspberries–this cake is moist and fudgy. You can cook Chocolate Raspberry Devils Food Cake using 18 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Chocolate Raspberry Devils Food Cake
- You need 450 g of sugar.
- You need 210 g of flour.
- You need 1/2 tsp of salt.
- Prepare 3/4 tsp of baking soda.
- It’s 4 oz of unsweetened chocolate cut into 1/4 inch pieces.
- Prepare 112.5 g of unsalted butter.
- It’s 225 ml of boiling water – boil first, then measure it.
- Prepare 2 of large eggs.
- Prepare 1 1/2 tsp of vanilla.
- Prepare 115 ml of Jello-O chocolate instant pudding.
- Prepare of For the Chocolate Butter Frosting:.
- You need 280 ml of heavy cream.
- It’s 112.5 of unsalted butter.
- You need 75 ml of light corn syrup.
- It’s 16 oz of semi-sweet chocolate (1/4 inch pieces)… sometimes I put in a bit more, maybe 20oz or so.
- It’s 1 tsp of vanilla.
- Prepare 80 g of seedless raspberry preserves.
- Prepare 2 of 9"diameter 2" deep pans buttered and lined with parchment.
For a special treat, garnish it with fresh raspberries! This Chocolate Raspberry Cake is a delicious Dutch Oven recipe. A great camping recipe, but you can also bake it in the oven. Prepare mousse mix as directed except use the milk and liqueur for the liquid.
Chocolate Raspberry Devils Food Cake step by step
- Set rack in middle of oven. Preheat to 165c.
- Boil the water..
- Stir sugar, flour, salt, baking soda together. Set aside.
- Place the cut up chocolate and butter in a bowl and pour the hot water over it. Let it stand.
- Mix eggs until liquid, then vanilla, then pudding. Whisk the chocolate mixture from step 3 smooth, and scrap into the egg mixture. Mix this smooth..
- Whisk the flour mixture (step 3) into the liquid mixture (step 5). Do this 1/3 at a time..
- Divide the mixture into two pans. Bake 30-40min or until a toothpick or knife emerges clean. Be careful not to overcook. Let it cool..
- Frosting: combine cream, butter, corn syrup in a saucepan and bring to a simmer over low heat. Remove from the heat and whisk once to make sure butter is melted. Add the chocolate. Shake the pan to make sure all of the chocolate is covered and let it stand for 5min..
- Then whisk the frosting smooth and whisk in the vanilla. Scrape the frosting into a bowl and chill until it's spreadable, about 20min. Be careful not to let it get too hard, if it does break it into 8 pieces and stir in a bowl that's sitting over bowling water..
- To finish the cake, place the bottom layer on a plate. Spread raspberry preserves, and then frosting. Cover it with sliced raspberries, and more frosting. Place top layer face down on top of the bottom layer. Spread the frosting around the top and sides, decorate with raspberries!.
- Keep cool for several hours before serving! Enjoy..
More decadent than molten chocolate cake: one filled with warm raspberry, reveals F&W's Grace Parisi. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. Beat in liqueur, salt and food coloring if desired.
