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.
With its almost black color, it is probably the most 'chocolately' of the chocolate cakes. To go with that rich chocolate flavor is a cake with a wonderfully soft crumb that is dense and moist. For a double dose of chocolate we fill and frost this cake with a. You can cook Chocolate Raspberry Devils Food Cake using 18 ingredients and 11 steps. Here is how you achieve it.
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.
- You need 3/4 tsp of baking soda.
- You need 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.
- You need 2 of large eggs.
- Prepare 1 1/2 tsp of vanilla.
- You need 115 ml of Jello-O chocolate instant pudding.
- It’s of For the Chocolate Butter Frosting:.
- You need 280 ml of heavy cream.
- It’s 112.5 of unsalted butter.
- Prepare 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.
- It’s 80 g of seedless raspberry preserves.
- You need 2 of 9"diameter 2" deep pans buttered and lined with parchment.
I'd like to introduce you to my favorite Devil's Food Cake recipe – or perhaps you've already met. Rich chocolate paired with raspberries–this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries! Make this chocolate-raspberry cake recipe for dessert, complete with a rich cream cheese frosting and whole berries scattered on top.
Chocolate Raspberry Devils Food Cake instructions
- 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..
Chocolate-Raspberry Cake. this link is to an external site that may or may not meet accessibility guidelines. Chocolate Raspberry Cake Raspberry Buttercream Buttercream Cupcakes Dark Chocolate Cakes Chocolate Glaze Cupcake Cakes Made with devils food cake mix, instant chocolate pudding mix, eggs, water, vegetable oil, all-purpose flour, milk, shortening, butter, sugar, vanilla Whenever I make this cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. This Chocolate Raspberry Cake is a delicious Dutch Oven recipe.
