Raspberry Chocolate Cake

Staff Writer
Raspberry Chocolate Cake
Taste of Home

The raspberry adds a bit of tartness and color to the cake. You and your guests will love both the presentation and taste of the cake. 

For more recipes, visit Taste of Home.

16
Servings
613
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 3 Cups sugar
  • 3 Teaspoons vanilla extract
  • 1 Cup baking cocoa
  • 3/4 Cups canola oil
  • 2 Teaspoons baking soda
  • 1 1/2 Teaspoon salt
  • 1 1/4 Cup buttermilk
  • 3 eggs
  • 3/4 Teaspoons baking powder
  • 2 3/4 Cups all-purpose flour

For the filling

  • 3 Tablespoons all-purpose flour
  • 6 Tablespoons 2 percent milk
  • 6 Tablespoons shortening
  • 3 Tablespoons butter, softened
  • 2 Tablespoons raspberry liquer
  • 1/4 Teaspoon salt
  • 2 drops red food coloring, optional
  • 4 Tablespoons seedless raspberry jam, melted

For the frosting

  • 1 package cold PHILADELPHIA® Cream Cheese
  • 1/3 Cup butter, softened
  • 1/2 Cup baking cocoa
  • 1 Tablespoon raspberry liquer
  • 4 Cups confectioners' sugar

Directions

For the cake

Line 3 greased 9-inch round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first 6 ingredients. Combine the buttermilk, oil, and vanilla; add to the dry ingredients.

Add eggs, 1 at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).

Pour batter into prepared pans. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.
 

For the filling

For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.

In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy.

Beat in liqueur, salt, and food coloring if desired. Level tops of cakes if necessary. Place 1 layer on a serving plate; spread with about 2 tablespoons jam.

Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.

Spread 1/2 cup filling over cake on the plate to within 1/4 inch of edges.

Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.

For the frosting

In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur.

Gradually beat in confectioners’ sugar until light and fluffy.

Frost top and sides of cake. Store in the refrigerator.

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
26g
40%
Sugar
71g
N/A
Saturated Fat
8g
41%
Cholesterol
55mg
18%
Protein
6g
13%
Carbs
95g
32%
Vitamin A
95µg
11%
Vitamin B12
0.2µg
2.9%
Vitamin C
1mg
2%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
12%
Vitamin K
11µg
14%
Calcium
74mg
7%
Fiber
4g
15%
Folate (food)
16µg
N/A
Folate equivalent (total)
76µg
19%
Folic acid
35µg
N/A
Iron
2mg
14%
Magnesium
51mg
13%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
8%
Phosphorus
154mg
22%
Polyunsaturated
5g
N/A
Potassium
216mg
6%
Riboflavin (B2)
0.2mg
14.1%
Sodium
394mg
16%
Sugars, added
69g
N/A
Thiamin (B1)
0.2mg
13.5%
Trans
0.9g
N/A
Zinc
1mg
6.6%

Around the Web