Y’all, I have a delicious cake recipe for you today. Chocolate cake with a raspberry cream cheese frosting. Oh, I forgot. There’s a layer of chocolate ganache and fresh raspberries in the middle, also!
So. Yum. I made this cake for Valentine’s Day. I wanted to do something other than strawberries, and raspberries were the perfect replacement. I also was pressed for time, since I was going to be making a special dinner, so I cheated. Instead of making the actual cake from scratch, I used Betty Crocker’s Dark Chocolate Cake Mix. And let me tell you, the cake turned out moist and delicious. I’d definitely use it again. It really is a beautiful cake. I didn’t want to eat it, but I got over that real quick. It was the perfect ending to a nice meal. For dinner, I had made a curried version of “Engagement Chicken.” I figured it was Valentine’s Day, and I ain’t getting any younger, so why not. Supposedly legend has it, that the chicken was so good, that shortly after serving it, the women got engaged. I will admit, he reacted differently to the chicken…as in he ate almost the whole chicken and didn’t want anything else. But this post isn’t about the chicken. It’s about the cake I made to seal in the chicken’s deal.
- Your favorite box of cake mix
- 2 cups raspberries, sliced in half, optional
- 1/2 cup butter, room temp
- 1 8oz package of cream cheese, room temp
- 1/2 tsp vanilla
- 1/4 cup raspberry puree
- 4 cups powdered sugar
- 8 oz bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
- Follow the directions on the cake box/recipe, and set aside to cool completely.
- In a stand mixer, cream the butter and cream cheese together until smooth. Add in the raspberry puree and mix on medium low speed until incorporated. Add the vanilla. Mix until incorporated. Add in the powdered sugar, a little at a time and mix on low to medium until all mixed together.
- Put the chocolate into a large bowl. Add the cream to a saucepan and bring to almost a boil. Remove the cream and add to the bowl of chocolate. Let it sit for a minute. Stir with a wooden spoon until fully mixed and all the chocolate has melted. Let it cool. Once cool, whisk the ganache for several minutes. This will thicken it.
- Add a dollop of icing to the cake plate, or wherever you will keep the cake. This will help keep the cake from sliding while decorating. Add the first layer of chocolate cake. Add a thin layer of icing, evenly over the layer. Now add the ganache and spread around. Now layer with sliced berries. Next add the second layer of cake. Gently press down and make sure everything is even. Now spread the icing all over the cake. I add a few jumbo drops of icing on top, spread it out, and then work on the sides. It’s up to you. Do it however you like!