Chocolate Layer Cake With Chocolate-Raspberry Frosting
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
42
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2.666667 cups
Cake Flour1.5 tsps
Baking Soda1 tsp
Salt1 tsp
Instant Espresso Powder2 cup
Water (boiling)1.333333 cups
Buttermilk2 tsps
Vanilla Extract2 cups
Sugar4.5 tbsps
Seedless Raspberry JamDirections:
1
Preheat oven to 350°F
2
Butter two 9-inch-diameter cake pans with 2-inch-high sides
3
Line bottom of pans with parchment paper
4
Butter parchment
5
Dust pans with flour; tap out excess
6
Sift 2 2/3 cups flour, baking soda and salt into medium bowl
7
Combine cocoa and espresso powder in another medium bowl
8
Whisk boiling water, then buttermilk and vanilla into cocoa mixture
9
Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy
10
Beat in eggs 1 at a time
11
Add dry ingredients alternately with buttermilk mixture in 3 additions each
12
Beat batter until smooth, about 2 minutes
13
Divide between prepared pans
14
Bake cakes until tester inserted into center comes out clean, about 35 minutes
15
Cool in pans on racks 10 minutes
16
Cut around pan sides to loosen cakes
17
Turn cakes out onto racks
18
Peel off paper
19
Cool completely
20
Chill cakes 1 hour
21
Meanwhile, prepare the Chocolate-Raspberry Frosting
22
Place 1 cake layer on work surface
23
Place 8-inch-diameter cake pan or plate atop cake
24
Using serrated knife, cut around cake pan, trimming to form 8-inch-diameter cake
25
Repeat with second cake layer
26
Transfer cake trimmings to processor; grind finely
27
Place in bowl
28
Mix in cookie crumbs
29
Using serrated knife, cut each cake horizontally in half
30
Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter
31
Spread 1 1/2 tablespoons raspberry jam over
32
Spread 1/2 cup frosting over jam
33
Repeat layering 2 more times, using 1 cake layer, 1 1/2 tablespoons jam and 1/2 cup frosting for each layer
34
Top with fourth cake layer, cut side down
35
Spread remaining frosting over top and sides of cake
36
Press crumb mixture generously onto frosting on top and sides of cake
37
Arrange raspberries in concentric circles atop cake
38
(Can be prepared 1 day ahead
39
Cover with cake dome and refrigerate
40
Let cake stand at room temperature 1 hour before serving
41
) Preheat oven to 350°F
42
Butter two 9-inch-diameter cake pans with 2-inch-high sides
43
Line bottom of pans with parchment paper
44
Butter parchment
45
Dust pans with flour; tap out excess
46
Sift 2 2/3 cups flour, baking soda and salt into medium bowl
47
Combine cocoa and espresso powder in another medium bowl
48
Whisk boiling water, then buttermilk and vanilla into cocoa mixture
49
Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy
50
Beat in eggs 1 at a time
51
Add dry ingredients alternately with buttermilk mixture in 3 additions each
52
Beat batter until smooth, about 2 minutes
53
Divide between prepared pans
54
Bake cakes until tester inserted into center comes out clean, about 35 minutes
55
Cool in pans on racks 10 minutes
56
Cut around pan sides to loosen cakes
57
Turn cakes out onto racks
58
Peel off paper
59
Cool completely
60
Chill cakes 1 hour
61
Meanwhile, prepare the Chocolate-Raspberry Frosting
62
Place 1 cake layer on work surface
63
Place 8-inch-diameter cake pan or plate atop cake
64
Using serrated knife, cut around cake pan, trimming to form 8-inch-diameter cake
65
Repeat with second cake layer
66
Transfer cake trimmings to processor; grind finely
67
Place in bowl
68
Mix in cookie crumbs
69
Using serrated knife, cut each cake horizontally in half
70
Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter
71
Spread 1 1/2 tablespoons raspberry jam over
72
Spread 1/2 cup frosting over jam
73
Repeat layering 2 more times, using 1 cake layer, 1 1/2 tablespoons jam and 1/2 cup frosting for each layer
74
Top with fourth cake layer, cut side down
75
Spread remaining frosting over top and sides of cake
76
Press crumb mixture generously onto frosting on top and sides of cake
77
Arrange raspberries in concentric circles atop cake
78
(Can be prepared 1 day ahead
79
Cover with cake dome and refrigerate
80
Let cake stand at room temperature 1 hour before serving)