Last Saturday, Kyle and I briefly saw one of his favorite TV foodies making a cake. This wasn’t just ANY chocolate cake. This bad boy was a combo of chocolate and raspberry.
What do you get when you see a chocolate raspberry cake made by one seriously hot Italian chick?
A 31st birthday cake for the hubster.
I took her recipe and tweaked it a bit. And it is amazing.
It’s decadent, moist and the bits of chocolate chunks and raspberry make it seriously good.
Unfortunately, I didn’t use enough flour in my pans and it fell apart a bit. I also used my favorite “doctored semi-homemade cake recipe” which may have made it a bit too soft. But I think it would have turned out just fine had I actually put parchment paper on the bottom of my pans and sprayed it with PAM. Also, wondering about those little white specs in the cake? I used cold cream cheese instead of room temp, so it didn’t quite get mixed in.
Give this a try if you have a chocolate lover in your home! Add more or less raspberries depending on your taste!
Chocolate Raspberry Cake
- 1 cake mix (I used chocolate)
- 1 instant vanilla pudding
- 4 egg whites
- 1 cup sour cream
- 1/2 cup water
- 1/2 cup oil
- 1 1/2 cups chocolate chips
- Raspberry jam (about 1 1 1/2 cups)
- Fresh raspberries for garnish
Frosting:1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter, flour and place parchment paper on the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
In a large bowl, combine the remaining cake mix, 1 cup of the raspberry jam, vegetable oil, egg whites, water, sour cream, oil and pudding. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed.
Mix in the chocolate chips.
Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
For the frosting:
In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
In a small bowl, mix together 3/4 cup of the frosting and about 1/4 cup of the jam until smooth.
To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls.
Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.