Chocolate-Raspberry Polka Dot Cake
Total TimePrep: 1 hour + chilling Bake: 20 min. + cooling
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.
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.