Chocolate Raspberry Devils Food Cake. Chocolate Raspberry Devil Cake - rich, moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped chocolate ganache and. The recipe for this devilishly tempting cake ;) Ps sorry for the weird measurements, the base recipe I used I converted from cups! I'd like to introduce you to my favorite Devil's Food Cake recipe - or perhaps you've already met.

This Chocolate Raspberry Cake is a decadent and rich chocolaty cake, with a classic combination that everybody loves. Moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. This double-chocolate cake will be a hit among dessert lovers. You can have Chocolate Raspberry Devils Food Cake using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chocolate Raspberry Devils Food Cake

Prepare 450 g of sugar.
You need 210 g of flour.
Prepare 1/2 tsp of salt.
You need 3/4 tsp of baking soda.
Prepare 4 oz of unsweetened chocolate cut into 1/4 inch pieces.
Prepare 112.5 g of unsalted butter.
Prepare 225 ml of boiling water - boil first, then measure it.
Prepare 2 of large eggs.
It's 1 1/2 tsp of vanilla.
You need 115 ml of Jello-O chocolate instant pudding.
You need of For the Chocolate Butter Frosting:.
Prepare 280 ml of heavy cream.
You need 112.5 of unsalted butter.
You need 75 ml of light corn syrup.
You need 16 oz of semi-sweet chocolate (1/4 inch pieces)... sometimes I put in a bit more, maybe 20oz or so.
You need 1 tsp of vanilla.
You need 80 g of seedless raspberry preserves.
It's 2 of 9"diameter 2" deep pans buttered and lined with parchment.

This cake was very dry, not worthy of being called devils food, which should be super moist. I created a filling of homemade marshmallow creme between low sugar raspberry preserves. Sure to please even the pickiest of eaters. Cakes are made to be shared.

Chocolate Raspberry Devils Food Cake step by step

Set rack in middle of oven. Preheat to 165c.
Boil the water..
Stir sugar, flour, salt, baking soda together. Set aside.
Place the cut up chocolate and butter in a bowl and pour the hot water over it. Let it stand.
Mix eggs until liquid, then vanilla, then pudding. Whisk the chocolate mixture from step 3 smooth, and scrap into the egg mixture. Mix this smooth..
Whisk the flour mixture (step 3) into the liquid mixture (step 5). Do this 1/3 at a time..
Divide the mixture into two pans. Bake 30-40min or until a toothpick or knife emerges clean. Be careful not to overcook. Let it cool..
Frosting: combine cream, butter, corn syrup in a saucepan and bring to a simmer over low heat. Remove from the heat and whisk once to make sure butter is melted. Add the chocolate. Shake the pan to make sure all of the chocolate is covered and let it stand for 5min..
Then whisk the frosting smooth and whisk in the vanilla. Scrape the frosting into a bowl and chill until it's spreadable, about 20min. Be careful not to let it get too hard, if it does break it into 8 pieces and stir in a bowl that's sitting over bowling water..
To finish the cake, place the bottom layer on a plate. Spread raspberry preserves, and then frosting. Cover it with sliced raspberries, and more frosting. Place top layer face down on top of the bottom layer. Spread the frosting around the top and sides, decorate with raspberries!.
Keep cool for several hours before serving! Enjoy..

At that glorious moment when a surprised birthday girl cuts into a beautiful pink cake or when a tired neighbor opens. Death by Chocolate Devil's Food Cake. Devil's Food Bundt Cake With Chocolate Espresso Ganache. The dark chocolate cake has a texture that is smooth and rich. The best chocolate cake I've ever made.