kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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I made this recipe in stages.
One day I baked the cakes, let them cool completely, wrapped them well and stashed them in the freezer.
Another day, I made the filling, put that into an air-tight container and froze that as well.
I made the Frosting the morning of assembly and took the cake to the birthday celebration.
Much less stress that way I felt.
Perfectly Chocolate Cake with fresh Raspberry Filling
Ingredients for the Cake:
2 C. granulated Sugar
1 3/4 C. All-purpose Flour
3/4 C. HERSHEY'S Cocoa (Cocoa Powder)
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Espresso Coffee Powder
1 tsp. Salt
2 large Eggs
1 C. Milk
1/2 C. Vegetable Oil
2 tsp. Vanilla extract
1 C. Boiling water
Method for the Cake:
Heat oven to 350°F/176°C.
Grease and flour three 8-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of an electric mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter evenly into the prepared pans.
Bake 30 to 35 minutes (25 minutes was perfect for me) or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Recipe adapted from Hersheyland.com
Ingredients for the Filling:
3 C. fresh Raspberries
1/4 C. + 2 Tbsp. Sugar
1 ½ Tbsp. + 1 ½ tsp. Cornstarch
1 ½ Tbsp Water, divided
1 ½ Tbsp. Lemon juice
Method for the Filling:
For a seedless raspberry filling, cook the raspberries with 1 tablespoon water and the lemon juice, stirring often until the fruit has softened and are saucy.
Press the mixture through a sieve, and return the seedless berry juice/pulp to the pan.
Make a slurry with the remaining water and cornstarch; add to the pan with the sugar and cook down until very thick.
Cool completely and store in an air-tight container in the refrigerator until ready to use.
This filling will thicken even more after setting for a while, do stir it up well before filling the cake.
Recipe adapted from tastesbetterfromscratch.com
Ingredients for the Frosting:
1/2 C. unsalted Butter
2/3 C. HERSHEY'S Cocoa (Cocoa Powder)
3 C. Powdered Sugar (Icing Sugar)
1/3 C. Milk
1 tsp. Vanilla extract
Method for the Frosting:
Melt butter.
In a large bowl, stir together the Butter and Cocoa. (I used an electric mixer)
Alternately, add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed.
Stir in vanilla.
Recipe courtesy of Hersheyland.com
Let’s assemble the cake!
Place a small amount of the frosting down in the middle of your serving plate.
Place one layer of the cooled cake down.
Spread half of the filling evenly across the top, not quit to the edge of the cake.
Carefully place the second layer of cake atop; spread the remaining filling, top with the last layer of cake.
Ice with the Chocolate Frosting evenly around the cake.
This cake can be stored in an airtight container on the kitchen counter for up to 3 days, if it lasts that long that is!
One day I baked the cakes, let them cool completely, wrapped them well and stashed them in the freezer.
Another day, I made the filling, put that into an air-tight container and froze that as well.
I made the Frosting the morning of assembly and took the cake to the birthday celebration.
Much less stress that way I felt.
Perfectly Chocolate Cake with fresh Raspberry Filling
Ingredients for the Cake:
2 C. granulated Sugar
1 3/4 C. All-purpose Flour
3/4 C. HERSHEY'S Cocoa (Cocoa Powder)
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Espresso Coffee Powder
1 tsp. Salt
2 large Eggs
1 C. Milk
1/2 C. Vegetable Oil
2 tsp. Vanilla extract
1 C. Boiling water
Method for the Cake:
Heat oven to 350°F/176°C.
Grease and flour three 8-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of an electric mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter evenly into the prepared pans.
Bake 30 to 35 minutes (25 minutes was perfect for me) or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Recipe adapted from Hersheyland.com
Ingredients for the Filling:
3 C. fresh Raspberries
1/4 C. + 2 Tbsp. Sugar
1 ½ Tbsp. + 1 ½ tsp. Cornstarch
1 ½ Tbsp Water, divided
1 ½ Tbsp. Lemon juice
Method for the Filling:
For a seedless raspberry filling, cook the raspberries with 1 tablespoon water and the lemon juice, stirring often until the fruit has softened and are saucy.
Press the mixture through a sieve, and return the seedless berry juice/pulp to the pan.
Make a slurry with the remaining water and cornstarch; add to the pan with the sugar and cook down until very thick.
Cool completely and store in an air-tight container in the refrigerator until ready to use.
This filling will thicken even more after setting for a while, do stir it up well before filling the cake.
Recipe adapted from tastesbetterfromscratch.com
Ingredients for the Frosting:
1/2 C. unsalted Butter
2/3 C. HERSHEY'S Cocoa (Cocoa Powder)
3 C. Powdered Sugar (Icing Sugar)
1/3 C. Milk
1 tsp. Vanilla extract
Method for the Frosting:
Melt butter.
In a large bowl, stir together the Butter and Cocoa. (I used an electric mixer)
Alternately, add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed.
Stir in vanilla.
Recipe courtesy of Hersheyland.com
Let’s assemble the cake!
Place a small amount of the frosting down in the middle of your serving plate.
Place one layer of the cooled cake down.
Spread half of the filling evenly across the top, not quit to the edge of the cake.
Carefully place the second layer of cake atop; spread the remaining filling, top with the last layer of cake.
Ice with the Chocolate Frosting evenly around the cake.
This cake can be stored in an airtight container on the kitchen counter for up to 3 days, if it lasts that long that is!
