Wednesday, May 16, 2012

Chocolate Raspberry Layer Cake With Chocolate Cinnamon Cream Cheese Frosting

Have I got a treat for you today! The perfect special occasion cake. It looks impressive and tastes delectable! And although there are many steps to this recipe, don't let that scare you. This cake is extremely easy to put together. For the cake, I used my go to recipe for The Best Chocolate Cake...Ever. Make this today for your family and friends and they'll feel the love in every bite!

Chocolate Raspberry Layer Cake With Chocolate Cinnamon Cream Cheese Frosting

To Make The Cake:

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
2 eggs
1 tsp salt
1 cup buttermilk
1 cup canola oil
1 1/2 tsp vanilla extract
1 cup double strength hot coffee

Preheat oven to 300 degrees.

Butter two 9 inch round cake pans and line the bottom of each with a round of buttered parchment paper. Set aside.

Place all of the ingredients, except the cup of hot coffee, into a large mixing bowl.

Mix at medium high speed for about 1 minute and then add in the hot coffee.

Continue to mix until all the ingredients are blended and smooth.

Pour evenly into the baking pans and bake at 300 degrees for 1 hour.

Allow to cool completely before removing from the pans to assemble and frost the cake.

To Make The Frosting:

1 - 8 oz package cream cheese, softened
4 tbsp milk
3-4 cups powdered sugar (to your taste)
1/4 cup butter, softened
2 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1/2 tsp ground cinnamon

In a large bowl, beat together the cream cheese, 3 tablespoons of the milk, powdered sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency.

Beat in additional milk if necessary.

To Assemble The Cake:

1 cup seedless raspberry jam

Microwave the jam for 15 seconds.

Whisk vigorously until it reaches a thin, spreadable consistency.

Using a sharp serrated knife and a gentle sawing motion, slice each cake layer horizontally in half.

Put one layer cut side up on a cake plate.

Spread it with one third of the raspberry jam.

Cover the jam evenly with about one quarter of the frosting.

Top with another cake layer, spread with the jam and frosting and then do the same with the third cake layer (you’ll have used all the jam and have frosting leftover).

Place the last layer cut side down on top of the cake and use the remaining frosting to frost the sides and top.

Enjoy with a large glass of milk!

Makes about 12-14 servings

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