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
Reviews
Can u plz tell me u r using instant coffee liquid or dry?
I was nervous about making this Chocolate frosting because I have never made it with Fluff before. I will have to say I won't again. BUT with the raspberry frosting and cake, it tasted very good. The frosting was runny so I must of added at least a cup more confection sugar but I didn't mind because it cut the fluff taste in the frosting. I didn't like it on its own but all together the flavors blended well. I used left over raspberry frosting and pipped some flowers on top with shaved chocolate . Oh make sure you use a 9 inches round!!!!!! I used an 8 and well you know what happened. ( :
Delicious!! Made this for my daughter's 16th birthday party and decorated as shown with fresh raspberries and chocolate curls, it was an absolute hit! The raspberry cream filling is awesome as is the frosting!
I would absolutely make this delicious and moist cake again! I used 3/4 c of jam for more raspberry flavor. Frosting - this recipe makes a lot and I didn't use all of it. Unfortunately, I let the butter get "too soft" and when melting the chocolate in the micro let it get "too warm". As a result it was quite runny. Mixed it all together and put the icing in the fridge for a couple of hours to firm up then frosted the cake, which worked well. Served it w/ fresh raspberries and drizzled raspberry sauce on the plate. The cake part of this recipe is identical to TOH's Moist Chocolate Cake recipe except this one has 1 tbsp. coffee granules. You can make it a day ahead. A keeper for sure!