In this recipe for delicious chocolate cake, two of the cake layers are filled with raspberry cream, while the third is iced with chocolate raspberry butter cream. Temptation has set in, right?
This cake may be made with two separate dark-colored chocolate cake mixes or with your own chocolate cake recipe.
Add to a
8 large eggs
4 ounces of ice water
1.5 liters oil
Keep mixing for another minute after scraping the bowl.
Divide the mixture evenly among three pans that are 10 by 2 inches.
Put in an oven that has been prepared to 350 degrees and bake for 30 to 40 minutes. Cakes may be made level by trimming the rounded tops after cooling on a wire rack.
You will need to buy some fruity raspberry pastries filling (H&H is your best bet), put around a pound of it in a bowl, and then add some whipped cream (the cream should be whipped first).
To taste, include black raspberry essence into your favorite vanilla butter cream recipe (if the icing becomes too thin, just add additional 10x sugar).
Make an obstruction of icing round the border of the bottom layer, then spread your filling evenly in the middle and smooth it out. Repeat with the second and third layers.