Chocolate Raspberry Cake Recipe

Chocolate Raspberry Cake Recipe photo by Taste of Home

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Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls, it looks like it came from a bakery. —Tammy Bollman, Minatare, Nebraska

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Chocolate Raspberry Cake Recipe

Prep: 45 min. Bake: 30 min. + cooling

Yield: 16 Servings

45 30 75

Ingredients

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
FROSTING:
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

Directions

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 near 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. Yield: 16 servings.

Nutritional Facts 1 slice (calculated without garnishes) equals 781 calories, 51 g fat (23 g saturated fat), 103 mg cholesterol, 563 mg sodium, 84 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Chocolate Raspberry Cake in Country Woman Christmas Annual 2011, p51