Create a delicious raspberry chocolate cake. Don’t worry if fresh strawberries and blackberries are out of season. You can use red raspberries from your freezer. If fresh ones are available, you can use them as a garnish for the top of the raspberry chocolate cake. But for the intense flavor and moist texture, all you need is a package of frozen raspberries. The berries add a mysterious flavor and a delightful texture when folded into an intense chocolate and sour cream batter. This showstopper raspberry chocolate cake bakes up tall and impressive for any occasion.
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Three 9-inch pans (2 if necessary)
Shortening to grease pans
Flour to dust pans
Large mixing bowl
1 package (10-ounces) frozen raspberries with sugar, thawed
1 package (18-ounces) devil's food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil or 1/2 cup applesauce
3 large eggs
Chocolate ganache (see recipe below)
1 tablespoon raspberry liqueur (optional)
1/2cup fresh raspberries, for garnish (optional)
Place cake in the refrigerator until frosting sets - 20 minutes. Then cover the cake and store in refrigerator for up to 1 week.
Ganache is the ultimate chocolate frosting for those who love the taste of dark chocolate. Spread it on the cake just as it begins to thicken. Ganache will not set up hard. It will continue to have a wet look and a soft texture. This will make your raspberry chocolate cake great.
Small heavy saucepan
Large mixing bowl
3/4 cup heavy whipping cream
8 ounces semi-sweet chocolate chips
1 tablespoon liqueur of your choice (optional)
About 16 servings.
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