Taste of Home
Chocolate-Raspberry Polka Dot Cake
TOTAL TIME: Prep: 1 hour + chilling Bake: 20 min. + cooling
YIELD: 16 servings.
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
Ingredients
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3/4 cup baking cocoa
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3/4 cup boiling water
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3/4 cup unsalted butter, softened
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1-1/2 cups sugar
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1-1/2 cups packed brown sugar
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3 large eggs
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3 teaspoons vanilla extract
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3/4 cup buttermilk
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3/4 cup water
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3 cups cake flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon plus 1/8 teaspoon salt
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GANACHE:
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4 ounces semisweet chocolate, chopped
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1 cup heavy whipping cream
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1 teaspoon raspberry extract
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RASPBERRY CREAM:
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1 package (10 ounces) frozen sweetened raspberries, thawed
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1-1/2 cups heavy whipping cream, whipped
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GLAZE:
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1 pound semisweet chocolate, chopped
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1-1/2 cups unsalted butter, cubed
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2 tablespoons corn syrup
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2 teaspoons raspberry extract
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GARNISH:
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2 ounces white candy coating, melted
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1 ounce dark chocolate candy coating, melted
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Blue food coloring, optional
Directions
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1.
Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°.
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2.
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.
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3.
Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
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4.
For ganache, place chocolate in a small bowl. Bring cream just to a boil; pour over chocolate. Whisk until smooth. Stir in extract. Chill. Beat chocolate mixture until soft peaks form, about 15 seconds.
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5.
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.
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6.
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.
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7.
For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
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8.
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.
Nutrition Facts
1 slice: 864 calories, 54g fat (33g saturated fat), 159mg cholesterol, 173mg sodium, 94g carbohydrate (66g sugars, 5g fiber), 8g protein.
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