Chocolate Raspberry Cake |

Chocolate Raspberry Cake is a moist, gooey chocolate cake with a filling of raspberry jam. It’s a very easy cake to make, but does require a little bit of time for the cake to cool. It’s a rich cake, with a little bit of raspberry jam on top. It’s a great cake for a special occasion or whenever you want a chocolate cake.

Yum! A chocolate raspberry cake with a homemade raspberry white chocolate frosting. My family loved it and it tasted amazing!

Chocolate Raspberry Cake – A delicious, moist, rich chocolate raspberry cake. I love this cake because it’s easy to make and it’s a lot of fun to decorate. It also makes a great birthday cake.. Read more about easy chocolate raspberry cake and let us know what you think.

 

 

Here’s what you’ll need!

ZEBRA CAKE WITH CHOCOLATE AND RASPBERRIES RECIPE: 8-10 servings

 

Zebra Cake with Chocolate and Raspberry

 

INGREDIENTS

Batter for the Base flour (two cups) 1 pound of sugar 1 tablespoon powdered baking soda 4 eggs 1 teaspoon salt 1 cup extra virgin olive oil 1 teaspoon extract de vanille 1 gallon of milk

12 cup cocoa powder 14 cup foundation batter 12 cup chocolate batter

Batter with raspberries 12 cup raspberry jam 12 cup base batter 1 teaspoon essence of raspberries (optional) 1 teaspoon food coloring (red) (optional)

Ganache de chocolat 2 quarts of thick cream a total of 112 cup chocolate chips

Garnish 20 raspberries powdered sugar (optional)

PREPARATION

1. Preheat the oven to 350 degrees Fahrenheit/175 degrees Celsius. 2. Combine the dry ingredients for the foundation batter in a large mixing basin (flour, sugar, baking powder, salt). 3. Combine the eggs, vegetable oil, and vanilla essence in a second mixing bowl. 4. Stir the wet and dry ingredients together until smooth. 5. Stir in the milk until it is well combined and the consistency is a thick liquid. 6. Divide the batter evenly between two bowls. To one, add the cocoa powder, and to the other, the raspberry jam. Make a thorough mix. 7. Alternate batters in a prepared 9-inch cake pan by putting about 14 cup of batter in the middle and spreading it out slightly before adding the other batter (similar to making pancakes). Repeat until all of the batter has been used up and the pan is full with alternate rings. 8. Bake for 25-35 minutes in a preheated oven, or until a wooden toothpick inserted in the middle comes out clean. 9. Allow the cake to cool somewhat before inverting it onto a wire rack to cool fully.

Ganache 1. Heat heavy cream and chocolate in a medium saucepan over low heat until chocolate has melted and the liquid is smooth. 2. Set aside until the mixture has thickened and cooled. 3. Starting in the center and working outwards, pour ganache over the cooked and cooled cake, covering it completely.

Garnish 1. Garnish with fresh raspberries and powdered sugar after the ganache has cooled on the cake. 2. Have fun!

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A favorite recipe of mine is a chocolate raspberry cream cake. Yes, this is a girly cake, but I don’t care. It has a great color, and smells so good as it bakes. The cream cheese frosting is so scrumptious and the cake itself is moist and tasty. I love this cake and I hope you do too!. Read more about chocolate raspberry cake vegan and let us know what you think.