You'll have people requesting seconds on this tender cake. Chocolate cake layers are filled with a delightful raspberry whipped cream and silky ganache. It's all draped in a rich chocolate glaze. Then to add some whimsy, it's decorated with polka dots. —Rebekah Radewahn, Wauwatosa, Wisconsin
- 3/4 cup baking cocoa
- 3/4 cup boiling water
- 3/4 cup unsalted butter, softened
- 1-1/2 cups sugar
- 1-1/2 cups packed brown sugar
- 3 eggs
- 3 teaspoons vanilla extract
- 3/4 cup buttermilk
- 3/4 cup water
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon plus 1/8 teaspoon salt
- 4 ounces semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 1 teaspoon raspberry extract
- RASPBERRY CREAM:
- 1 package (10 ounces) frozen sweetened raspberries, thawed
- 1-1/2 cups heavy whipping cream, whipped
- 1 pound semisweet chocolate, chopped
- 1-1/2 cups unsalted butter, cubed
- 2 tablespoons corn syrup
- 2 teaspoons raspberry extract
- 2 ounces white candy coating, melted
- 1 ounce dark chocolate candy coating, melted
- Blue food coloring, optional
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°.
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds.
- For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream.
- Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set.
- For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
- For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving. Yield: 16 servings.
Originally published as Chocolate-Raspberry Polka Dot Cake in Taste of Home Christmas Annual Annual 2012, p145
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