Chocolate-Raspberry Polka Dot Cake
Total TimePrep: 1 hour + chilling Bake: 20 min. + cooling
- 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 large Nellie’s Free Range 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 in 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. 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.
- 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.
Nutrition Facts1 slice: 864 calories, 54g fat (33g saturated fat), 159mg cholesterol, 173mg sodium, 94g carbohydrate (66g sugars, 5g fiber), 8g protein.
Oct 17, 2014
This cake is quite the challenge. For the raspberry cream mixture, I substituted raspberry seedless jam. Gave the flavor and kept the "cream" consistency. I too used skewers to keep the layers in place. The glaze is a thin glaze. The cake looked awful and the glaze just ran off. So I poured the glaze on top and thickened the remainder with 10x sugar. I needed an icing for the sides to hide the imperfections of the layers. Icing made it look a little better. I then took sprinkles and applied to the sides. I am a perfectionist and this cake was not one of my best cakes. The taste was good and everyone raved about it. I told them to enjoy because I will not make this again.
Apr 24, 2013
This is not a recipe for a beginner and I'd make it again IF I really loved the person a lot, as I do my daughter-in-law. The cake took me well over an hour to prepare, but worth every minute of prep time. Everyone loved the cake. The taste was a delightful chocolate-raspberry mixture. I made the cake layers the night before and froze them. When I was ready to assemble the cake I sliced the frozen layers and assembled as written. My raspberry cream mixture turned out a little soupy and ran down the sides of the cake. I needed some long wooden skewers to hold it in place as the layers were sliding... but once assembled, I refrigerated it for about half an hour, then poured the glaze over and decorated. This cake, though a lot of work, was beautiful to look at and wonderful to taste.
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