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Chocolate Cake with Raspberry Filling

I am crazy about these chocolate cake and chocolate frosting recipes!  As you can see I have used them here and here and here.  The cake is so rich and moist!  The frosting is fluffy and sweet, but not too sweet.  These recipes have been very good to me.  (I originally found them on Annie’s Eats. Thanks Annie!)

Well this past week my parents celebrated their 35th wedding anniversary! (Isn’t that fantastic?) We made dinner for them and of course I was in charge of the cake.  I was set on using this chocolate on chocolate combination, but I really wanted to add a new spin with an elegant flair.  I decided to use raspberry filling!  I used Wilton’s recipe and I am so happy with how it turned out!

The raspberry and chocolate combination was really fantastic!

Chocolate Cake with Raspberry Filling:

For the cake:

  • 2 cups sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup Hershey’s cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup boiling water

For the Filling:

  • 1 16 ounce package frozen raspberries, thawed
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • For the Frosting:

  • ½ cup unsalted butter
  • 2/3 cup Hershey’s cocoa powder
  • 3 cups confectioners’ sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract 
  • Garnish:

    • chocolate chips (optional)
    • fresh raspberries (optional)

    Bake the cake:

    Preheat the oven to 350 F.  Grease and flour two 8 or 9-inch round baking pans.

    Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into prepared pans.

    Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.

    Make the frosting:

    Melt the butter in a medium bowl.  Stir in the cocoa.  Alternately add confectioners’ sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.

    Make the raspberry filling:

    Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.

    Assemble the cake:

    Level off both cakes using a serrated knife. Place bottom cake on a cardboard cake circle.  Pipe a ring of the chocolate frosting around the outside edge of the cake.  Fill the area inside the ring of frosting with a thick layer of the raspberry filling.  Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting.  Pipe a decorative border of the chocolate frosting on top of the cake.  Fill the area inside this border with a thick layer of the raspberry filling.  Garnish with chocolate chips, fresh raspberries, and/or additional frosting if desired.

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