Chocolate-Raspberry Mocha Cake

Chocolate-Raspberry Mocha Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 314.9
  • Total Fat: 14.3 g
  • Cholesterol: 39.4 mg
  • Sodium: 278.4 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Chocolate-Raspberry Mocha Cake calories by ingredient
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Introduction

Cake recipe from Deelicious Sweets.
Raspberry filling from Cakeboss.
Icing is a flavoured version of Chef Meg's Silky Smooth White Icing.

(Pictured cake is a double recipe. It will not turn out that big)
Cake recipe from Deelicious Sweets.
Raspberry filling from Cakeboss.
Icing is a flavoured version of Chef Meg's Silky Smooth White Icing.

(Pictured cake is a double recipe. It will not turn out that big)

Number of Servings: 16

Ingredients

    Raspberry Filling:
    600g bag frozen unsweetened raspberries, thawed
    1/2 cup Splenda
    1 t lemon juice
    2 T cornstarch

    Optional but highly recommended (Not included in nutrition info)
    2 T raspberry liqueur [I use raspberry Sour Puss]


    Cake:
    1 1/2 cups plus 1 1/2 T all-purpose flour
    3/4 cup cocoa
    2 t baking soda
    1 t baking powder
    1/2 t salt
    2 eggs
    2 cups Splenda
    1/2 cup vegetable oil
    1 cup buttermilk [I use 1 cup milk + 1 t lemon juice]
    1 cup brewed coffee, at room temperature
    1 t vanilla extract

    Icing:
    1/2 cup unsalted butter, softened to room temperature
    1 pound powder sugar
    3 - 4 T water
    1 1/2 T brewed coffee, room temperature
    2 t cocoa powder

Directions

Raspberry Filling:
Thaw raspberries and strain juice from berries. Add enough water to the juice to get 3/4 cup of liquid.

In a small saucepan, combine raspberry juice/water, Splenda, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside.

With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp. [You can skip this step and just use the whole berries, but it leaves a lot of seeds to pick out of your teeth.]

To the cooled mixture in the saucepan, add raspberry liqueur (if used) and the raspberry pulp. Stir well and refrigerate a few hours or overnight.



Cake:
Preheat oven to 350. Coat a 9 x 13 pan with non-stick spray and flour, shaking out the excess. [Note: Cake will not be very tall, but it is easier to portion out with a rectangle pan. Two 8 inch pans could also be used.]

Sift together flour, cocoa, baking soda, baking powder, and salt. Set aside.

In a mixer with a whip attachment, beat eggs and Splenda until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Pour into prepared cake pan.

Bake until a toothpick inserted in the center of the cake comes out clean, about 20 - 30 minutes. Cool in pan for 15 minutes. Invert onto cooling rack and cool completely.

When cool, split cake in half with a serrated slicing knife.



Icing:
Sift the sugar onto parchment paper or onto a plate.

Place the butter into the bowl of a food processor, process until smooth. Add the sugar through the feeding tube while the processor is running.

Add coffee and cocoa powder. Add water one tablespoon at a time until the icing reaches your desired thickness.



Spread raspberry filling onto bottom half of cake, then put top back on. Cover outside with icing and smooth.

Pictured cake has been garnished with some icing sugar and melted chocolate.

Serving Size: Makes sixteen servings

Number of Servings: 16

Recipe submitted by SparkPeople user RAVEN_X13.

TAGS:  Desserts |

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