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
Replace top and frost with nonfat fudge sauce
2
Preheat oven to 350°
3
Lightly coat a 9-inch cake pan with canola oil
4
Dust with flour
5
In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt
6
In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs
7
Beat lightly to mix
8
Combine with dry ingredients, using an electric mixer on low
9
Add melted unsweetened chocolate and beat on medium until glossy and smooth
10
Fold in chocolate chips
11
Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean
12
Place on rack and cool
13
Invert cake onto dry surface and slice in half horizontally
14
Spread raspberry preserves on bottom layer
15
Slice into 16 servings
16
Lightly coat a 9-inch cake pan with canola oil
17
Dust with flour
18
In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt
19
In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs
20
Beat lightly to mix
21
Combine with dry ingredients, using an electric mixer on low
22
Add melted unsweetened chocolate and beat on medium until glossy and smooth
23
Fold in chocolate chips
24
Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean
25
Place on rack and cool
26
Invert cake onto dry surface and slice in half horizontally
27
Spread raspberry preserves on bottom layer
28
Replace top and frost with nonfat fudge sauce
29
Slice into 16 servings
30
Preheat oven to 350°