Rasberry Chocolate Cake
Source of Recipe
Taste of Home
Recipe Introduction
This was my birthday cake for 2010! It was an awesome cake, moist and delicious. Mark took all day to make it!
List of Ingredients
3 cups sugar
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 tsp. baking soda
1 1/2 tsp. salt
3/4 tsp baking powder
1 1/4 buttermilk
3/4 cup canola oil
3 tsp. vanilla extract
3 eggs
1 1/2 cups strong brewed coffee, room temp
Filling:
3 Tbsp. flour
6 Tbsp. milk
6 Tbsp. shortening
3 Tbsp. butter, softened
3 cups confectioners' sugar
2 Tbsp. raspberry liqueur
1/4 tsp. salt
2 drops red food coloring, optional
4 Tbsp. seedless raspberry jam, melted
Frosting:
1 pkg. (8oz) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 Tbsp. raspberry liqueur
4 cups confectioners' sugar
Recipe
Line three greased 9" round baking pans with waxed paper. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin.)
Pour batter into prepared pans. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely; discard waxed paper.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. (It will look like mashed potatoes) Remove from the heat and let stand until cool. In a large bowl, cream shortening and butter. Gradually add confectioners' sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired. Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 Tbsp. jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over cake on the the plate to within 1/4 inch of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
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