by Andrew Krause
This is a moist chocolate cake recipe, it is a 3 layer cake
with 2 layers of raspberry cream filling and topped with a
chocolate raspberry butter cream icing. Are you salivating
yet?
To make this cake use your favorite chocolate cake recipe or for
the inexperienced baker just use 2 dark chocolate cake mixes.
Mix with
8 medium eggs
2 cups cold water
2/3 cup oil
Mix on medium speed until well blended, scrape bowl, mix for 1 more
minute.
Pour in equal portions into 3 (10x2 inch baking pans).
Bake at 350 degree preheated oven for approximately 30 to 40
minutes or until done. Cool on rack, remove from pans, level cakes
by cutting off rounded tops.
Purchase a good fruitful raspberry pastry filling (H&H) is the
best, place about 1 pound of filling in a bowl and add whip cream
to it (whip the cream first) now fold them together until you reach
the desired flavor and thickness (don't make it too thin).
Use any chocolate butter cream recipe that you like and add to the
icing (black raspberry extract) until you reach the desired flavor
(if you make the icing too thin just add some more 10x
sugar).
Assemble the cake:
On the bottom layer put a dam of icing around the edge and your
filling in the center and smooth to level, repeat for 2nd and 3rd
layer, decorate as in picture, use shaved chocolate or chocolate
jimmies in center of the top.
About The Author
Andrew Krause is a Chef and Pastry Chef for over 30 years, at
persent I own a Gourmet Bakery called The Cheese Confectioner. You
can visit my site at www.andies.cashhosters2.com
NOTE: You are welcome to reprint this article online as long as it
remains complete and unaltered (including the about the author info
at the end). Please a send a copy of your reprint to
pastrie@verizon.net
Article Source:
http://www.articlesphere.com/Article/Chocolate-Rasperry-Cake/18007
