CHOCOLATE RASPBERRY CAKE
I had a few 6″ vanilla cake layers sitting in the freezer — they were extras from the Blue Bear Birthday Cake I made for my friend Brad’s son’s birthday. They’d been sitting in there since the beginning of December. I couldn’t decide what I wanted to do with them, so there they stayed, taking up valuable freezer space.
Thankfully, cake layers freeze really well. I actually read somewhere, back in my cake decorating days, that it’s better to freeze the layers right away (even when still a bit warm) as it will really help lock in the moisture. Wrap them well in plastic wrap and then again in tin foil (if storing for a longer period). You can freeze them overnight, thaw in the morning, and decorate your cake.
Cake layers in hand, all I needed to do was make the raspberry sauce and frosting… and decide how I was going to decorate it, which really was my biggest hangup. I still had frozen raspberries in the freezer from the last time I made a raspberry sauce, so I was happy to use them up. I left the seeds in this time instead of straining them, because I actually like the texture of them in a cake. If you prefer your sauce seed-free, you can strain it, but be sure to double the sauce recipe so you have enough for all the layers!
INGREDIENTS
INSTRUCTIONS
for full instruction please see : livforcake.com
Thankfully, cake layers freeze really well. I actually read somewhere, back in my cake decorating days, that it’s better to freeze the layers right away (even when still a bit warm) as it will really help lock in the moisture. Wrap them well in plastic wrap and then again in tin foil (if storing for a longer period). You can freeze them overnight, thaw in the morning, and decorate your cake.
Cake layers in hand, all I needed to do was make the raspberry sauce and frosting… and decide how I was going to decorate it, which really was my biggest hangup. I still had frozen raspberries in the freezer from the last time I made a raspberry sauce, so I was happy to use them up. I left the seeds in this time instead of straining them, because I actually like the texture of them in a cake. If you prefer your sauce seed-free, you can strain it, but be sure to double the sauce recipe so you have enough for all the layers!
INGREDIENTS
- Almost Scratch Cake
- 1 box yellow/white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 3 large eggs
- 1 1/3 cup water
- 2 tbsp vegetable oil
- 1 cup sour cream 250g carton
- 2 tsp vanilla extract
- Raspberry Sauce*
- 2 cups frozen raspberries
- 2 Tbsps granulated sugar
- Chocolate Frosting**
- 1/4 cup Dutch-processed cocoa powder dissolved in 1/4 cup warm water
- 1 cup unsalted butter room temperature
- 1/2 cup powdered sugar
- pinch sea salt
- 400 g good quality dark chocolate melted and cooled
- US Customary - Metric
INSTRUCTIONS
- Almost Scratch Cake:
- Preheat oven to 325°F.
- Butter and flour three 6" cake rounds (I use Homemade Cake Release), line with parchment. Wrap cake rounds with damp Bake Even strips (optional).
- Combine all dry ingredients and whisk together. Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand.
- ......................................
for full instruction please see : livforcake.com
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