Ingredients for Chocolate Raspberry Ruffle Cake
- Unsalted Butter
- Pure Vanilla Extract
- All Purpose Flour
- Unsweetened Cocoa Powder
- 4 large eggs
- 2 cups granulated sugar
- Bittersweet Chocolate
- Water
- Eau De Vie
- Creme Fraiche
- Semisweet Chocolate
- Boiling Water
- Fresh Raspberries
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How to Make Chocolate Raspberry Ruffle Cake
- Preheat oven to the temperature specified in the original recipe (check Alice Medrich's Baking with Julia for exact details). Prepare and grease your ruffle cake pans according to the original recipe's instructions.
- Prepare the chocolate cake batter according to the original recipe, ensuring all ingredients are thoroughly combined. Divide the batter evenly among the prepared pans.
- Bake the cakes according to the original recipe's instructions, checking for doneness with a toothpick. Let cool completely before proceeding.
- While the cakes cool, prepare the raspberry filling as specified in the original recipe.
- Once the cakes are completely cool, carefully level the tops if necessary. Begin assembling the cake layers with the raspberry filling.
- Create the chocolate ruffles using the method detailed in the original recipe. This step may require some practice!
- Gently frost the cake with the chocolate ruffles, ensuring a beautiful and even finish.
- Refrigerate the cake for at least 2-3 hours to allow the flavors to meld and the ruffles to set before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
967g
Fat
1211g
Carbs
127g
