Ingrédients pour Chocolate Layer Cake With Raspberry Cream Filling
- Chocolate Cake Mix
- 8 ounces cream cheese, softened
- Seedless Raspberry Jam
- 1 cup powdered sugar
- Chocolate Frosting
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- Cornstarch
- Water
- Raspberry Liqueur
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Comment préparer Chocolate Layer Cake With Raspberry Cream Filling
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the raspberry cream filling: In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and raspberry preserves, beating until light and fluffy. Fold in the whipped cream.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand. Spread half of the raspberry cream filling evenly over the top.
- Top with the second cake layer and frost the entire cake with the remaining raspberry cream filling.
- Prepare the chocolate-raspberry ganache: In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate chips and heavy cream, stirring occasionally, until smooth.
- Remove from heat and stir in the raspberry preserves until combined.
- Pour the ganache over the top of the frosted cake, allowing it to drip down the sides.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
296g
Fat
23g
Carbs
32g
