Raspberry Cream-Layered Chocolate Cake : Recipes for Chocoholics

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate offers a similar taste with less bitterness

Put 12 oz of frozen raspberries into a saucepan and let them heat up.

In a KitchenAid mixer, add 4 eggs and 2 cups of sugar with the whisk attachment and mix until fluffy.

Add 1 cup of mayonnaise to the egg and sugar mixture and mix until incorporated.

Gradually add 2 1/2 cups of all-purpose flour, 1 cup of cocoa powder, 1/4 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt to the mixture.

Slowly drizzle in 1 3/4 cups of water while mixing to avoid clumping.

Prepare a sheet tray lined with wax paper and grease it with spray.

Pour the cake batter into the prepared sheet tray and bake in a 350°F oven for about 18 minutes, setting a timer for 6 minutes to rotate and check for doneness.

Check the cake for doneness by pressing the center; it should bounce back and start to separate from the sides.

Remove the cake from the pan and place another piece of wax paper on top, flipping it to unmold.

Use cake rings to punch out the cake layers.

Puree the cooked raspberries in a blender to make raspberry puree, then strain it through a fine strainer to remove seeds.

In the KitchenAid mixer, combine the raspberry puree with 2 sticks of soft butter and confectioner sugar to make raspberry buttercream.

Prepare a piping bag with a piping tip and fill it with raspberry buttercream.

Layer the first cake circle with a generous amount of raspberry buttercream, then place the second, smaller layer on top and add a little buttercream to glue it down.

Pipe decorative rosettes of buttercream on the outside of the cake and garnish with fresh raspberries if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens