Hi, I’m Marie. Today, I will show you a way to prepare chocolate-raspberry polka dot cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chocolate-Raspberry Polka Dot Cake Recipe
Chocolate-Raspberry Polka Dot Cake is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chocolate-Raspberry Polka Dot Cake is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook chocolate-raspberry polka dot cake using 25 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chocolate-Raspberry Polka Dot Cake:
- Take 3/4 cup Cocoa Baking
- Prepare 3/4 cup water boiling
- Take 3/4 cup unsalted butter , softened
- Prepare 1 - 1/2 cups sugar
- Get 1 packed brown sugar - 1/2 cups
- Get 3 eggs
- Take 3 teaspoons vanilla extract
- Make ready 3/4 cup buttermilk
- Make ready 3/4 cup water
- Take 3 cups cake flour
- Get 1 teaspoon Baking Powder
- Take 1/2 teaspoon baking soda
- Get 1/4 teaspoon plus 1/8 teaspoon salt
- Take 4 ounces chocolate semisweet , chopped
- Take 1 cup whipping cream heavy
- Get 1 teaspoon raspberry extract
- Prepare 1 package raspberries frozen sweetened , thawed (10 ounces)
- Prepare 1 - 1/2 cups whipping cream , whipped heavy
- Make ready 1 pound chocolate semisweet , chopped
- Take 1 - 1/2 cups unsalted butter , cubed
- Prepare 2 tablespoons corn syrup
- Make ready 2 teaspoons raspberry extract
- Make ready 2 ounces white candy coating , melted
- Take 1 ounce dark chocolate candy coating , melted
- Prepare optional Blue food coloring ,
Instructions to make Chocolate-Raspberry Polka Dot Cake:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°.
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds.
- For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream.
- Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set.
- For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
- For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving. Yield: 16 servings
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