This chocolate raspberry cake is my favorite chocolate cake, it is insanely moist and so chocolatey. The filling is a mix of a layer of chocolate ganache and selfmade raspberry filling
Substances :
Raspberry Cream Filling:
1 – 8- ounce pkg. Cream Cheese softened
1 1/2 cups Powdered Sugar
1 cup Heavy Cream
12 ounces Recent Raspberries reserve 6 ounces for the highest of the cake
1/4 cup Seedless Raspberry Jam elective
Chocolate Buttercream Frosting:
cup Butter softened
3/4 cup Cocoa
3 cups Powdered Sugar
3 Tablespoons Cream Half n Half or Milk
2 teaspoons Gentle Karo Syrup elective for shine
Directions :
Preheat oven to 350 levels.
In a big bowl, stir collectively flour, sugar, cocoa, baking soda, baking powder, and salt. When you have a flour sifter, sift all dry components…..
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