Deep Chocolate Cake with Raspberry Filling and Chocolate ButterFluffer Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Cake:2 cups flour1 1/4 cup dark cocoa powder unsweetened1 3/4 cups granulated sugar1 tsp baking powder1 tsp baking soda1 tsp salt2 large eggs1 tsp pure vanilla extract1 cup light sour cream1/2 cup canola oil1 tsp white vinegar (helps the leavening and tenderness)1 cup hot waterFilling:1 cup seedless raspberry jam1 cup butter at room temp1 1/2 cup icing (confectioner's) sugarIcing6 oz bittersweet or semisweet chocolate chopped, melted and cooled slightly1 cup butter at room temp2 cups marshmallow cream (1 jar)1/4 cup confectioner's sugar
Heat oven to 350 degrees. Butter two 9 inch cake pans, and line bottom of pans with bakers parchment or wax paper cut to fit the pan.
Combine flour, cocoa, granulated sugar, baking soda, baking powder and salt together in a large bowl. In separate bowl beat the eggs, and add vanilla, sour cream, oil and vinegar. Add the egg mixture to the dry ingredients, and add 1 cup of hot water. Mix by hand with a spoon until batter is smooth. (Cake is all done by hand. Use mixer only for filling and icing)
Divide into pans and bake 35 to 40 minutes, until wooden test skewer comes out clean. Cool on rack in pans for 15 minutes. Turn out from pans let let cool completely. (I do this the night before, and cake is still very tender and moist)
Make filling by beating the butter with the jam about 10 minutes on med high speed, until fluffy. Add the confectioners sugar and beat until smooth.
Slice the cake layers in half, and fill with raspberry filling.
Make Icing:
In mixer on med high beat the butter and slightly cooled chocolate until it is fluffy. Reduce the speed and mix in the marshmallow cream. Add vanilla and confectioner's sugar. Beat until smooth and fluffy.
Ice cake, decorate with fresh raspberries if available.
Serving Size: Serves 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user SISSYFEB48.
Combine flour, cocoa, granulated sugar, baking soda, baking powder and salt together in a large bowl. In separate bowl beat the eggs, and add vanilla, sour cream, oil and vinegar. Add the egg mixture to the dry ingredients, and add 1 cup of hot water. Mix by hand with a spoon until batter is smooth. (Cake is all done by hand. Use mixer only for filling and icing)
Divide into pans and bake 35 to 40 minutes, until wooden test skewer comes out clean. Cool on rack in pans for 15 minutes. Turn out from pans let let cool completely. (I do this the night before, and cake is still very tender and moist)
Make filling by beating the butter with the jam about 10 minutes on med high speed, until fluffy. Add the confectioners sugar and beat until smooth.
Slice the cake layers in half, and fill with raspberry filling.
Make Icing:
In mixer on med high beat the butter and slightly cooled chocolate until it is fluffy. Reduce the speed and mix in the marshmallow cream. Add vanilla and confectioner's sugar. Beat until smooth and fluffy.
Ice cake, decorate with fresh raspberries if available.
Serving Size: Serves 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user SISSYFEB48.
Nutritional Info Amount Per Serving
- Calories: 569.6
- Total Fat: 32.3 g
- Cholesterol: 81.0 mg
- Sodium: 396.0 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 2.5 g
- Protein: 4.1 g
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