Chocolate Raspberry Layer Cake Food

CHOCOLATE-RASPBERRY CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
• Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
• Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
• Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

DARK CHOCOLATE-RASPBERRY LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Sift cake flour, sugar, 1/2 cup cocoa powder, baking powder, and salt together in the bowl of a stand mixer fitted with a paddle attachment. Add 1 stick butter and oil and beat on slow speed for 1 to 2 minutes. Increase speed to high for 4 minutes. Turn off mixer and scrape sides of the bowl. Add 1 cup milk, eggs, applesauce, and chocolate extract and beat on medium speed until well combined into a thick batter. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick comes out clean and the center springs back to a light touch, 25 to 35 minutes. Allow to cool completely, about 30 minutes. Slice each cake in half horizontally to create 4 layers.
• Combine semi-sweet chocolate chips and bittersweet chocolate chips in the top of a double boiler set over hot but not boiling water. Stir until chocolate is melted and smooth, about 5 minutes. Remove from heat and let sit.
• Cream 2 sticks butter in the bowl of the stand mixer. Mix on low speed and add confectioners' sugar, 8 tablespoons milk, 1 tablespoon chocolate extract, and 1 teaspoon cocoa. Scrape the bowl and add melted chocolate chips. Mix frosting until fluffy and light.
• Pour raspberry preserves in a microwave-safe bowl and warm in the microwave oven for 1 minute; stir well.
• Place the first cake layer on a serving plate and spread 1/2 the jar of preserves just to the edge. Lay the second layer on top and spread about 1 cup of frosting just to the edge. Lay the third layer down and spread remaining preserves just to the edge. Lay the final layer down and frost the entire cake with a thin crumb-coating of frosting, reserving remaining frosting. Refrigerate cake for 30 minutes.
• Remove cake from refrigerator and decorate as desired with remaining frosting.

CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING

Steps:

• CHOCOLATE CAKE.
• Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
• Cool completely. For best results and time permitting, place the layers in freezer until firm.
• RASPBERRY CREAM FILLING.
• Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
• Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
• Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
• CHOCOLATE FROSTING.
• Beat the frosting in mixing bowl for 2-3 minutes.
• Completely frost the sides of the cake.
• Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
• RASPBERRY CHOCOLATE GANACHE.
• Combine cocoa, sugar and cornstarch in a saucepan and whisk.
• Gradually add water and jam, continue to whisk the mixture.
• Bring to a simmer over medium heat, whisking constantly.
• Remove from the heat and stir in raspberry liqueur, if using.
• Let cool slightly.
• Remove cake from refrigerator and pour/spread ganache on top.
• Garnish with candies or raspberries.

CHOCOLATE RASPBERRY MOCHA LAYER CAKE

Steps:

• Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
• In a seperate bowl, mix flour, baking soda, salt and cocoa.
• Measure out soy milk and stir in instant coffee.
• Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
• Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
• When cake is baked, remove from pans and cool on a wire rack.
• When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

CHOCOLATE-RASPBERRY ANGEL FOOD TORTE

Steps:

• Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.

CHOCOLATE RASPBERRY LAYER CAKE

Steps:

• Heat oven to 350ºF.
• Line 3 (9-inch) round pans with parchment; spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
• Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans o wire racks; cool completely.
• Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add COOL WHIP; stir until blended.
• Microwave jam and orange juice in microwaveable bowl on MEDIUM (50%) 30 sec., stir until blended.
• Place 1 cake layer on plate; spread with 1/3 of the cream cheese mixture, then half of the jam mixture. Repeat. Cover with remaining cake layer; spread with remaining cream cheese mixture. Top with fresh raspberries.

CHOCOLATE-RASPBERRY WAFFLE CAKE

Steps:

• Preheat a waffle maker that makes round waffles on medium. Prepare the boxed cake mix according to the package directions.
• Pour 1/3 cup of the batter into the center of the waffle maker, close the lid and cook until the cake is lightly browned and springs back when you touch it, 1 to 1 1/2 minutes. Remove the cake from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have 8 waffled cakes total. Let them all cool completely.
• Pulse the raspberries with the confectioners' sugar in a food processor until it looks like dust. Add the mascarpone, vanilla and 1 cup cream and pulse until thick and creamy.
• Put the chocolate chips in a medium bowl. Heat the remaining 1/2 cup cream in a small saucepan over medium heat until small bubbles form and it just begins to simmer. Pour the cream over the chocolate and stir until melted and smooth.
• Put 1 waffled cake on a cake stand or plate. Use an offset spatula to evenly spread a 1/4 cup of the raspberry-cream mixture over the cake, pushing most of it to the edge of the cake, leaving a small well in the middle. Spoon 1 tablespoon of the chocolate ganache into the well and top with another waffled cake. Repeat with remaining waffled cakes, raspberry cream and ganache, finishing with some raspberry cream on top. Decorate the top with the fresh raspberries and drizzle with the remaining ganache (microwave the ganache for a few seconds and stir if it needs to be loosened). If desired, dust with confectioners' sugar before serving.

CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING

Steps:

• Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
• Gradually add sugar and beat until fluffy.
• Add egg whites and whole egg one at a time and mix well.
• In a separate container combine buttermilk and water.
• In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
• With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
• Add vanilla extract and mix in well.
• Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
• Bake at 350F for 22-25 minutes or until toothpick comes out clean.
• Cool in wire rack 10 minutes.
• Remove from pans and continue to cool.
• Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
• Using the back of a spoon press out the"jelly" and retain the seeds.
• Mix the"jelly" with the coconut, coconut extract, and orange rind.
• Add about 1-2 T of the seeds back into the jelly mixture.
• (this is optional if you don't care for seeds).
• When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
• Set aside remaining filling.
• Sprinkle a layer of coconut flakes on top of the filling.
• Add top layer of cake.
• Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
• Combine the first 4 ingredients in the TOP of the double boiler.
• Beat with an electric hand mixer at medium speed just to blend ingredients.
• Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
• Remove from heat.
• Add vanilla and coconut extracts and mix for 1 additional minute.
• It should be at a spreading consistency now, if not continue to beat.
• Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
• Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.

CHOCOLATE CAKE WITH RASPBERRY FILLING

Steps:

• In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

RASPBERRY CHOCOLATE LAYER CAKE

Steps:

• TO MAKE THE RASPBERRY FILLING:
• Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
• 2. Add the raspberries and stir to coat with the sugar mixture.
• 3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
• 4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool. TO MAKE THE CAKE LAYERS:
• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
• . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• 0. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• 1. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. TO MAKE THE CHOCOLATE FROSTING:
• p id="instruction-step-13″>12. Add the butter to a large mixer bowl and beat until smooth.
• 3. Add the melted chocolate and mix until well combined.
• 4. Add the cocoa powder and mix until well combined.
• 5. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
• 6. Add the remaining powdered sugar and mix until smooth.
• 7. Add the remaining heavy cream as needed to get the right consistency of frosting. TO MAKE THE GANACHE AND FINISH THE CAKE:
• p id="instruction-step-19″>18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
• 9. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
• 0. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
• 1. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
• 2. Place the first cake layer on a serving plate or on a cardboard cake circle.
• 3. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
• 4. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
• 5. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
• 6. Add the second layer of cake, then repeat steps 23 thru 25.
• 7. Add the third and final layer of cake on top.
• 8. Frost the top and outside of the cake with the remaining chocolate frosting.
• 9. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
• 0. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired. Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container. *You'll need about 2 pints of raspberries for the filling and decor.

CHOCOLATE RASPBERRY CAKE

Steps:

• Prepare cake mix as directed in 9" round cake pans.
• Prepare mousse mix as directed except use the milk and liqueur for the liquid.
• Split each cake layer in half horizontally with a serrated knife.
• Place bottom of one layer on a cake plate.
• spread with 1/3 cup of the fudge topping.
• Spread 1/2 cup of the mousse over the fudge topping.
• Repeat layers two more times.
• Top with last cake layer.
• Finish frosting the cake with the remaining mousse.
• Cover and chill throughly.
• Garnish with fresh raspberries before serving.

CHOCOLATE RASPBERRY LAYER CAKE

Steps:

• 1. Mix all dry ingredients first, then beat in milk, eggs, lastly the coffee. Batter will be soupy. Bake at 350 for 25-35 minutes. Do the toothpick test. You can make this into two layers or cut the layers after cake is cooled.
• 2. Frosting (raspberry) 1 pkg. cream cheese (8 oz.) 1/2 cup confectionary sugar 1 tsp. raspberry extract few drops of red flood coloring a little milk Mix all ingredients; drizzle in milk to get the right consistency for spreading. Spread on one layer; spread over the top of the first layer. Chocolate frosting 1 box cream cheese (8 oz.) 1 cup 10X sugar 1 cup cocoa 1 tsp. vanilla ext. a little milk Mix all ingredients and spread over the entire cake.

CHOCOLATE RASPBERRY LAYER CAKE RECIPE

Steps:

• Gather the raspberry filling ingredients.
• Combine the sugar and cornstarch in a medium saucepan. Whisk to combine and then add the lemon juice, water, and frozen (or fresh) raspberries.
• Place the saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 8 to 10 minutes, stirring frequently.
• Let the raspberry filling cool and refrigerate until it's time to assemble the cake. Make the Chocolate Cake
• Gather the cake ingredients.
• Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside.
• Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
• In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract together.
• Add the wet ingredients to the dry mixture and mix until combined.
• Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin.
• Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
• Bake the cakes for 24 to 27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Cool the cake layers in the pan on a cooling rack for 20 minutes.
• Then, turn the layers out onto the cooling racks to cool completely. Prepare the Chocolate Buttercream
• Gather the ingredients for the chocolate buttercream.
• In a mixing bowl with an electric mixer at medium-high speed, beat the butter for 2 minutes or until creamy.
• Sift the confectioners' sugar and cocoa powder together in a separate bowl.
• Slowly add the dry ingredients to the butter along with 4 tablespoons cream, vanilla extract, and salt. Mix on low speed until combined. Increase the speed to high and beat for about 1 minute, adding more cream if needed, until you reach the desired spreading consistency. If the buttercream gets too soft, refrigerate it for 15 to 20 minutes to firm up before frosting the cake. Assemble the Cake
• Place a cake layer on a cake plate or cake stand and spread with about a cup of raspberry filling.
• Place the second layer on top and spread with more raspberry filling. Add the 3rd layer.
• Frost the top and sides of the cake with the chocolate buttercream frosting. If you have leftover filling, refrigerate it in a covered container or jar for other uses.
• If desired, arrange fresh raspberries over the top of the frosted cake or add a decorative piped edging with any leftover buttercream and refrigerate until it's time to serve.

CHOCOLATE-RASPBERRY LAYER CAKE

Steps:

• For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
• Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
• In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
• Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
• For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
• In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
• To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
• Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

CHOCOLATE-RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
• Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
• Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
• Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
• Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
• Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
• Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM

Steps:

• Preheat the oven to 325°F.
• Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
• In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small mixing bowl, whisk buttermilk, eggs and vanilla.
• In another glass measuring cup, melt the butter in the espresso grounds and hot water.
• Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
• For the Filling:.
• Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
• Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
• Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
• Place one half of the whip cream mixture over the first two layers and spread evenly.
• Ganache:.
• Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!