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Dark Chocolate Cake With A Raspberry

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Ingredients

Adjust Servings:
1 (16 ounce) bag hershey's special dark chocolate chips
1 tablespoon butter
1/2 cup butter, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
3 eggs
1 teaspoon salt
2 tablespoons canola oil
1/2 cup milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups frozen raspberries
1 tablespoon cornstarch

Nutritional information

894.4
Calories
365 g
Calories From Fat
40.6 g
Total Fat
22.4 g
Saturated Fat
119.1 mg
Cholesterol
516.5 mg
Sodium
132.8 g
Carbs
5.9 g
Dietary Fiber
99.3 g
Sugars
9.6 g
Protein
258g
Serving Size

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Dark Chocolate Cake With A Raspberry

Features:
    Cuisine:

    This is a fudgey, brownie-like cake with a chocolate cream cheese frosting and a sweet raspberry filling. It is decadence at its best.

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Dark Chocolate Cake With a Raspberry Filling, This is a fudgey, brownie-like cake with a chocolate cream cheese frosting and a sweet raspberry filling It is decadence at its best , delicious made for my daughter’s birthday as stated by other reviewers, the cake is very dense and brownie like, do not overbake filling was a little sweeter than i would have liked, used fresh raspberries and had to use a little more cornstarch and sugar to get a filling consistency cream cheese frosting was very good, recipe made just the right amount
    overall-very rich cake, a small piece goes a long way, but delish takes a while to make, but worth it


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    Steps

    1
    Done

    Batter: Preheat Oven to 350f.

    2
    Done

    Grease 2 9-Inch Cake Pans, Set Side.

    3
    Done

    in a Small Microwave-Safe Bowl, Melt the Chocolate, and the Tablespoon of Butter in the Microwave on Medium (50%) Heat.

    4
    Done

    in a Large Mixing Bowl, Stir Together the Stick of Butter, the Sugar, and the Vanilla.

    5
    Done

    Stir in the Eggs, 1 at a Time Until They Are All Incorporated.

    6
    Done

    Stir in the Chocolate.

    7
    Done

    Stir in the Salt and Oil.

    8
    Done

    Stir in 1 1/4 Cups of the Flour Then the 1/2 Cup of Milk.

    9
    Done

    Stir in the Last 1 1/4 Cup on Flour and the Baking Powder.

    10
    Done

    Pour the Batter Evenly Between the 2 Cake Pans and Bake For 20 Minutes or Until a Toothpick Comes Out Clean.

    11
    Done

    Filling: in a Small Sauce Pan, Combined All of the Ingredients and Bring to a Boil Over Medium-High Heat; Set Aside to Cool.

    12
    Done

    Frosting: in a Medium Bowl, Add All of the Ingredients and Beat With an Electric Hand Mixer Until Light and Fluffy; Set Aside.

    13
    Done

    Cake: When the Cake Is Done, Remove It from the Oven and Let Sit For 5 Minutes.

    14
    Done

    Loosen the Edges With a Knife, and Turn Them Out Onto a Cooling Rack(s) to Cool Completely.

    15
    Done

    When the Cakes Are Cool, Pour the Raspberry Filling Onto One of the Cakes and Then Top With the Other Cake.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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