Beautiful, delicious and easy to make. I’ve never had it turn out poorly. Refrigerate immediately until serving. Allow it to sit for a few minutes, and voila…you have a natural substitute for buttermilk!

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Welcome to Spoonful of Flavor, where you will find family friendly recipes and fun foodie travel destinations. Buttermilk is a really easy ingredient to make yourself, so don’t fret if you don’t have any on hand! Allow to cool completely before filling cake. In a small cup, combine the cornstarch and two tablespoons of water. Spoon measure the flour: Be careful when measuring the flour that you don’t “pack” it into the measuring cup.

Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. Frost the outside of the cake with chocolate frosting. Spread raspberry buttercream filling over the cake. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. If you try this recipe, don’t forget to leave a review below or share a photo and tag. Stay a while and check out our recipes, tutorials and videos featuring meals the entire family will love! If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling. I originally shared this recipe March 2013. Because of the fruit and fresh cream in this homemade chocolate raspberry cake, you’ll want to store this cake in an airtight container in the refrigerator. The ingredients more easily whip and emulsify, allowing the batter to properly bake. Combine butter and cocoa powder. This is my stand-by recipe for birthday cakes and special events and everyone always enjoys it. Frost the top and sides of the cake with the chocolate frosting. Place one cake layer on a cardboard cake round. Mixing the cornstarch with water first helps the cornstarch to thoroughly mix in. I would love to hear your experience. Grease and flour 2 round 8-inch cake pans. Thankyou! I hope you try again! I would suggest measuring your oven temp with a separate thermometer to ensure the accurate temperature, use fresh ingredients, do not open the oven door until cook time is over and beat JUST until incorporated. Cook over medium-low heat until the mixture is at a gentle boil. As you can imagine, the raspberry filling looks and tastes as good as it sounds. This is one of my go-to party cake recipes that makes a great, moist and delicious chocolate cake that’s impressive looking, but simple. Simply put 1 1/2 cups raspberries (they can still be frozen) in a saucepan with sugar and water. Place the frosting in the refrigerator until you are ready to assemble the cake. I live in Italy and it’s not easy to find it.

Sprinkle the cake with shaved milk chocolate if desired. And make sure your whipping cream is VERY COLD. Spread raspberry buttercream filling over the cake. If you’re going …

Buttermilk keeps quite a while in the fridge though, so if you bake often, I recommend buying pre-made buttermilk, so it is thick and creamy. Easy-Chocolate -Raspberry-cake-Filling How to Store Chocolate Cake with Fruit Filling Because of the fruit and fresh cream in this homemade chocolate raspberry cake, you’ll want to store this cake in an airtight container in the refrigerator.

Updated April 2020 with process photos and instructions. Whether it is Oreo, dark chocolate, german chocolate or black forest, We’ll take a slice of cake any time of day. Add coffee and mix just until incorporated. Place bowl on mixer stand and whisk on low speed until mixture is foamy.

Do you know? Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix in salt, vanilla and raspberry puree. 1. Fresh raspberries for topping on the cake. Slowly add in the mix of dry ingredients while the mixer is on low.

Preheat oven to 350 degrees. Spread to cover the cake. Click 'READ MORE' for our Cookie Policy. However, if you are set against using coffee, just use water. Frost the top and sides of the cake with the chocolate frosting. Having said that, the cake is delicious. 5. I’m sorry you are having this issue as this is one of my favorite cakes. Don’t worry… you won’t taste it in this cake. Use a spoon to scoop  the flour into the measuring up and then level it off with the back of a knife. Spread 3/4 cup cooled raspberry filling over the whipped cream. Whip the cream and powdered sugar until it holds stiff peaks but be careful not to overbeat it. We use cookies to ensure that we provide you the best experience on our website. (adsbygoogle = window.adsbygoogle || []).push({}); The homemade whipped cream frosting makes this cake stand out. 1/3 cup powdered sugar, The calories shown are based on the cake being cut into 15 pieces, with one serving being one slice of cake.

Top with second cake round. For the Raspberry Filling (prepare in advance): 3 cups cold heavy whipping cream I followed the directions to a T and it came out perfect. Whisk constantly until sugar is dissolved and temperature reaches 160 degrees on an instant read thermometer. Cool the cakes in the pans for 10-15 minutes, then run a knife around the edges, turn the cakes out onto a wire rack and peel off the parchment paper.
Dream Cake with Raspberry Filling & Vanilla Buttercream Frosting Posted on September 20, 2013 by Helena Spensatelli This cake is delicious, dense, rich and unforgettable… and the Buttercream Frosting is just perfect!

I mean, what was I ever thinking? Switch to paddle attachment, reduce speed to medium-low, and add butter 2 tablespoons at a time, mixing after each addition until incorporated. definitely recommend. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened.

I’ve made this twice, exactly as directed, and the middle has never risen or has fallen both times. There are many reasons why a cake might fall in the middle including (1) incorrect oven temperature, (2) old baking powder, (3) opening the oven door, (4) over beating, (5) humidity, (6) underbaking, etc. Make raspberry filling: Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Cookie laws of various countries require we inform you that we use cookies. Hey, Thanks for coming here. Chill the metal bowl of a stand mixer (or a large metal bowl to use with a hand mixer) for at least 5 minutes. Kind of bland. I will be making this again for sure. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Spoon the remaining raspberry filling on top of the cake to about 1″ from the edge. Dust with flour and tap out the excess. In a small cup, combine the cornstarch and water. This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. Preheat oven to 350 degrees. Turn the cakes out onto a cooling rack. It’s an excellent dessert for warm weather because it is cold and creamy! Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day. Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. I can’t believe there was a time when I didn’t like chocolate. Heat the mixture to boiling, stirring often. Place the flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and whisk together. Top with second cake layer. I prepared this cake for someone’s birthday and was unable to get a picture of a slice to show you the filling. Too much flour packed into a cake can also cause it to be dense and dry. This chocolate raspberry stands tall and proud. Make chocolate cake:  Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. Add milk and vanilla extract. Cover and store at room temperature or in the fridge. I LOVE this. Believe me, m giving your fresh and quality content. Increase speed to medium-high and whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.


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