This is a flower arrangement I made for my Mother-in-law Nilda at Easter time
Photo taken at the Claremont Hotel in Oakland Hills
Have you ever had a cake that just melts in your mouth after every bite? Do you love the way raspberries explode into your mouth like a bright and refreshing summer day? I do. This recipe is easy to make will make your guests drool every time you serve it. I especially like it with a fresh cup of #Peet's Coffee.
I made this cake for my friends son's surprise 50th birthday. The party was fun and this cake made it memorable for everyone. Won't you try it too? And don't forget to share it with your friends on Facebook, Instagram, and Pinterest.
Chocolate Raspberry Cake w Whipped cream
1 box devils food cake (follow recipe and add these extra ingredients)
1 extra egg
1 box chocolate pudding
½ C sour cream
1 carton of Pastry Pride whipped topping found at Smart&Final or Cash&Carry
Ganache: recipe below
Bake cake in two round cake pans using parchment paper to line the bottom of the pan according to directions on the box and remove from oven when tooth pic comes out clean. I used an extra large round pan for mine. Cool. I know I know. You are going to make a comment about how you shouldn't use boxed cake mixes. Well I have to disagree. By adding these extra ingredients, the cake turns out perfect every time. I can't tell you how many times I have made this dessert for various functions like retirement parties, book club meetings, and special dinner parties.
You can make these ahead of time and freeze them. Defrost at room temperature when ready to decorate.
Ganache: Use 1 pint of heavy whipping cream, 1 ½ C good quality dark chocolate like #Guittard or #Ghiradelli, 1 T unsalted butter, 1 teas vanilla, and 1 T Karo corn syrup. Prepare by heating cream in a heavy med size pan until steamy not letting it come to a boil. Take off heat and add remaining ingredients and stir until all chocolate is melted. Set aside to cool.
Split each cake in half and brush with Kahlua, or coffee w simple syrup.
Whip up Pastry Pride using half a carton at a time because it expands.
Clean two baskets of raspberries and dry on paper towels.
Assemble cake by slicing and making two layers. Place bottom layer onto a platter. Brush generously w simple syrup. Frost 1st layer w 1/3 of ganache. Sprinkle 1/3 raspberries onto ganache. Place 2nd layer on top of raspberries and brush w simple syrup.
Place cake onto cooling rack w sheet pan underneath to collect extra ganache. Pour ganache on top of cake and repeat until all of cake is covered. Decorate w/ Whipped Pastry Pride. Sprinkle remaining raspberries on top. I happen to have chocolate shavings from #William Sonoma to decorate the sides, but you can make your own.
This cake is definitely my favorite. You're gonna be screaming YoYoYoYoYoYoYoYo after you try it.
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