Recipe of Ultimate Chocolate-Raspberry Polka Dot Cake
Chocolate-Raspberry Polka Dot Cake Recipe
Hi, I am Linda. Today, we're going to prepare chocolate-raspberry polka dot cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I'm gonna make it a little bit more unique. This is gonna smell and look 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 recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Chocolate-Raspberry Polka Dot Cake is something that I've loved my whole life.
Chocolate-Raspberry Polka Dot Cake is one of the most popular of recent trending foods on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions daily. Chocolate-Raspberry Polka Dot Cake is something that I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have 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 of Cocoa Baking.
- Make ready 3/4 cup of water boiling.
- Get 3/4 cup of unsalted butter , softened.
- Make ready 1 - 1/2 cups of sugar.
- Make ready 1 packed of brown sugar - 1/2 cups.
- Make ready 3 of eggs.
- Prepare 3 teaspoons of vanilla extract.
- Take 3/4 cup of buttermilk.
- Prepare 3/4 cup of water.
- Prepare 3 cups of cake flour.
- Prepare 1 teaspoon of Baking Powder.
- Get 1/2 teaspoon of baking soda.
- Take 1/4 teaspoon plus 1/8 teaspoon of salt.
- Prepare 4 ounces of chocolate semisweet , chopped.
- Get 1 cup of whipping cream heavy.
- Take 1 teaspoon of raspberry extract.
- Prepare 1 package of raspberries frozen sweetened , thawed (10 ounces).
- Prepare 1 - 1/2 cups of whipping cream , whipped heavy.
- Prepare 1 pound of chocolate semisweet , chopped.
- Make ready 1 - 1/2 cups of unsalted butter , cubed.
- Get 2 tablespoons of corn syrup.
- Take 2 teaspoons of raspberry extract.
- Take 2 ounces of white candy coating , melted.
- Prepare 1 ounce of dark chocolate candy coating , melted.
- Take optional of 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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