Do you love chocolate? Do you love raspberries? Then you will love this moist chocolate cake recipe, as it is a three layer cake with two layers of delicious raspberry cream filling, topped with a chocolate raspberry butter cream icing.
Is your mouth watering yet?
To make this cake use your favorite chocolate cake recipe, from a box or from scratch, or for a beginner baker just use two dark chocolate cake mixes.
Ingredients
Mix with
👉 Two cups cold water
👉 2/3 cup oil
👉 Mix the ingredients on medium speed until well blended, scrape bowl with wooden spoon or metal spoon, mix for one more minute.
👉 Pour in equal portions of mixture into three baking pans (10x2 inch).
👉 Bake at 350 degree preheated oven for about thirty to fourty minutes or until done. Cool the base on rack, remove from pans, level cakes by cutting off rounded tops.
👉 Purchase a good fruitful raspberry pastry filling, place about one pound of filling in a bowl and add whip cream to it, whip the cream first, now fold them together until you reach the desired flavor and thickness. I would go thicker the better.
👉 Use any chocolate butter cream recipe that you like and add to the icing, black raspberry extract, until you reach the desired flavor. If the icing is too thin add more sugar.
✌ Construct the cake:
👊 On the bottom layer put a ring of icing around the edge and your filling in the center and smooth to level, repeat for second and third layer, decorate it how you want, use any flavour of shaved chocolate or chocolate buttons or flakes in center of the top.
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