Saturday, July 4, 2015

Chocolate Raspberry Triple Layer Cake

      Its the 4th of July! Yay! My husbands birthday is in just a few days so since I had the day off I decided to make him a fancy cake. I love to make cakes but don't spend much time doing it anymore so I was really excited to make this. I combined 3 different recipes that I found and made my own adjustments. It turned out so great..which is good because 9 times out of 10 my projects or recipes don't turn out the way I want. Here's my recipe for Chocolate Raspberry Triple Layer Cake.


  • 2 boxes of chocolate cake mix
  • 2 cups flour
  • 2 cups granulated sugar
  • 2 cups sour cream
  • dash of salt
  • 6 eggs
  • 2 tablespoons vanilla extract

(you could half the cake ingredients for a single layer sheet cake or 12 cupcakes.)

Chocolate Raspberry Frosting-
  • 1 pound semisweet chocolate chips
  • 1 and 1/3 cups sour cream
  • 6 tablespoons seedless raspberry jam   
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla
  • 3 tablespoons unsalted butter, at room temperature
  • Garnish: fresh raspberries
Chocolate Raspberry Ganache-
  • 15 oz bittersweet chocolate, chopped *
  • 1 2/3 cups frozen raspberries
  • 8 oz (2 sticks) butter, room temperature
Additional Ingredients-
  • Raspberry Preserves or more of the Raspberry Jam.
  • Mini Chocolate Chips

 For the cake-
  • Preheat your oven to 300 degrees and grease your baking pans.
  • Whisk together the dry ingredients in a mixing bowl.
  • In your mixer bowl place the wet ingredients.
  • Add in half of the dry ingredients into the mixing bowl and mix together.
  • Then add the rest of the dry ingredients and blend them in.
  • Mix for 2 minutes on medium speed in your mixer.
  • Pour the batter half way in the prepared pans/pan
  • Bake at 300 degrees for about 20-25 minutes (depending on size of cake) then turn oven up to 325 degrees for about an additional 20-25 minutes.

For the frosting-
  • In a heatproof bowl set over simmering water, melt the chocolate chips; stir until smooth.  Let cool to room temperature.
  • Once cooled to room temperature, add the sour cream, raspberry jam,  corn syrup, and vanilla, and beat (using your stand mixer or a hand mixer) until light and fluffy, about 3 minutes.
  • Add the butter to the mixture and beat until thoroughly combined.  Set aside until ready to use.

For the ganache-
  • Bring an inch or two of water to a simmer in a medium saucepan. As the water heats, microwave the raspberries for 1 minute, stirring and mashing with a fork, until they become a smooth liquid. Pour through a strainer (should make 1/3 cup raspberry juice) and set aside to cool.
  • Place the chopped chocolate and the butter in a large heatproof bowl and set over the saucepan. The bowl should not touch the water or fall more than halfway into the saucepan. Stir until the chocolate and butter melt, then gradually add in the slightly warm raspberry juice, whisking to combine.
  • Take the ganache off the heat and let cool until spreadable, stirring once in a while.
Putting the cake together-

  • Start with your first piece of cake. Add a layer of the Raspberry Preserves/Jam (warm this for a few seconds in the microwave to make it more spreadable.) 
  • Add a layer of the chocolate ganache.
  • Stack another piece of cake. Do the same layers again.
  • When you get to the top, spread frosting all over the cake.
  • Top with additional toppings, fresh raspberries, chocolate chips, etc.



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