Hello, I’m Jane. Today, I will show you a way to make chocolate-raspberry polka dot cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit more unique. This will be really 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 on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chocolate-Raspberry Polka Dot Cake is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chocolate-raspberry polka dot cake using 25 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chocolate-Raspberry Polka Dot Cake:
- Make ready 3/4 cup Cocoa Baking
- Take 3/4 cup water boiling
- Prepare 3/4 cup unsalted butter , softened
- Take 1 - 1/2 cups sugar
- Make ready 1 packed brown sugar - 1/2 cups
- Prepare 3 eggs
- Take 3 teaspoons vanilla extract
- Make ready 3/4 cup buttermilk
- Make ready 3/4 cup water
- Get 3 cups cake flour
- Make ready 1 teaspoon Baking Powder
- Make ready 1/2 teaspoon baking soda
- Get 1/4 teaspoon plus 1/8 teaspoon salt
- Make ready 4 ounces chocolate semisweet , chopped
- Take 1 cup whipping cream heavy
- Prepare 1 teaspoon raspberry extract
- Make ready 1 package raspberries frozen sweetened , thawed (10 ounces)
- Prepare 1 - 1/2 cups whipping cream , whipped heavy
- Get 1 pound chocolate semisweet , chopped
- Take 1 - 1/2 cups unsalted butter , cubed
- Get 2 tablespoons corn syrup
- Make ready 2 teaspoons raspberry extract
- Take 2 ounces white candy coating , melted
- Make ready 1 ounce dark chocolate candy coating , melted
- Take 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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