Chocolate Cake With Raspberry Filling
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Cocoa3 cup
Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 pinch
Salt1 cup
Buttermilk1 tbsp
Pure Vanilla Extract2 tbsps
Brewed Coffee1 cup
Fudge Sauce (nonfat)Directions:
1
Preheat oven to 350°
2
Replace top and frost with nonfat fudge sauce
3
Preheat oven to 350°
4
Lightly coat a 9-inch cake pan with canola oil
5
Dust with flour
6
In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt
7
In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs
8
Beat lightly to mix
9
Combine with dry ingredients, using an electric mixer on low
10
Add melted unsweetened chocolate and beat on medium until glossy and smooth
11
Fold in chocolate chips
12
Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean
13
Place on rack and cool
14
Invert cake onto dry surface and slice in half horizontally
15
Spread raspberry preserves on bottom layer
16
Slice into 16 servings
17
Lightly coat a 9-inch cake pan with canola oil
18
Dust with flour
19
In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt
20
In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs
21
Beat lightly to mix
22
Combine with dry ingredients, using an electric mixer on low
23
Add melted unsweetened chocolate and beat on medium until glossy and smooth
24
Fold in chocolate chips
25
Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean
26
Place on rack and cool
27
Invert cake onto dry surface and slice in half horizontally
28
Spread raspberry preserves on bottom layer
29
Replace top and frost with nonfat fudge sauce
30
Slice into 16 servings