Chocolate-Raspberry Polka Dot Cake.
You can have Chocolate-Raspberry Polka Dot Cake using 25 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Chocolate-Raspberry Polka Dot Cake
- Prepare 3/4 cup of Cocoa Baking.
- Prepare 3/4 cup of water boiling.
- It's 3/4 cup of unsalted butter , softened.
- You need 1 - 1/2 cups of sugar.
- Prepare 1 packed of brown sugar - 1/2 cups.
- Prepare 3 of eggs.
- It's 3 teaspoons of vanilla extract.
- You need 3/4 cup of buttermilk.
- It's 3/4 cup of water.
- It's 3 cups of cake flour.
- Prepare 1 teaspoon of Baking Powder.
- It's 1/2 teaspoon of baking soda.
- Prepare 1/4 teaspoon plus 1/8 teaspoon of salt.
- Prepare 4 ounces of chocolate semisweet , chopped.
- It's 1 cup of whipping cream heavy.
- Prepare 1 teaspoon of raspberry extract.
- Prepare 1 package of raspberries frozen sweetened , thawed (10 ounces).
- It's 1 - 1/2 cups of whipping cream , whipped heavy.
- It's 1 pound of chocolate semisweet , chopped.
- It's 1 - 1/2 cups of unsalted butter , cubed.
- You need 2 tablespoons of corn syrup.
- Prepare 2 teaspoons of raspberry extract.
- You need 2 ounces of white candy coating , melted.
- It's 1 ounce of dark chocolate candy coating , melted.
- You need optional of Blue food coloring ,.
Chocolate-Raspberry Polka Dot Cake instructions
- 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 near 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. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, 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. Yield: 16 servings.
