Triple-Decker Raspberry Chocolate Cake Recipe
1 package (10 oz.) frozen raspberries
packed with sugar, thawed
1 package (18.25 oz.) devil�s food cake mix with pudding
1 C. sour cream
1/2 C. vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 T. Chambord (raspberry liqueur; optional)
1/2 C. fresh raspberries, for garnish (optional)
Place a rack in the center of the oven and preheat the oven to 350�F. Generously
grease three 9-inch round cake pans with solid vegetable shortening, then dust
with flour. Shake out the excess flour. Set the pans aside.
Strain the raspberries through a fine-mesh sieve if you don�t want the seeds in
your cake. Place the cake mix, raspberries and their juice, sour cream, oil, and
eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1
minute. Stop the machine and scrape down the sides of the bowl with a rubber
spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping
down the sides again if needed. The batter should look well blended.
Divide the batter evenly among the prepared pans, smoothing it out with the
rubber spatula. Place the pans in the oven side by side, or if your oven is not
large enough, place two pans on the center rack and the third pan in the center
of the highest rack.
Bake the cakes until they spring back when lightly pressed with your finger, 25
to 28 minutes.
Check the pan on the highest rack first, as it will bake the quickest. Remove
the pans from the oven and place them on wire racks to cool for 10 minutes. Run
a dinner knife around the edge of each layer and invert each onto a rack, then
invert again onto another rack so that the cakes are right side up. Allow to
cool completely, 30 minutes more.
Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after
all the chocolate has melted.
Place one cake layer, right side up, on a serving platter. Spread the top with
ganache frosting. Place the second layer, right side up, on top of the first
layer. Spread the top with ganache. Place the third layer, right side up, on top
of the second layer and frost the top and sides of the cake. Work with clean,
smooth strokes.
Decorate the top attractively with the fresh raspberries, if desired. Place this
cake, uncovered or in a cake saver, in the refrigerator until the frosting sets,
20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or
under a glass dome, and store in the refrigerator for up to 1 week.
Chocolate Ganache:
3/4 C. heavy (whipping) cream
8 oz. semisweet chocolate, coarsely chopped
1 T. liqueur of your choice (optional)
Place the cream in a small heavy saucepan over medium heat and bring to a boil,
stirring. Meanwhile, place the chopped chocolate in a large stainless-steel
mixing bowl. Remove the cream from the heat, and pour it over the chocolate.
Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if
desired.
To use this ganache as a glaze, let it stand at room temperature for 10 minutes
before spooning it over a cooled cake. To use the ganache as a frosting, let it
stand for 30 minutes at room temperature, or chill it for 10 minutes, until it
has thickened enough to spread with a metal spatula.
Makes 1 3/4 C., enough to thinly frost a 2 - 3 layer cake.
Source: The Cake Doctor
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