Chocolate Raspberry Cake

Name: Chocolate Raspberry Cake
Ingredients: 2 cups sugar; 1 cup 2% milk; 1 cup strong brewed coffee; 1 cup canola oil; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 3/4 cup baking cocoa; 1 tablespoon instant coffee granules; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup butter, softened; 1-1/2 cups confectioners' sugar; 1/2 cup seedless raspberry jam; 9 ounces bittersweet chocolate, chopped; 1-1/2 cups butter, softened; 3 cups marshmallow creme; 1/2 cup confectioners' sugar; 1 teaspoon vanilla extract; Fresh raspberries and chocolate curls

21 ingredients

5 steps

Ingredients

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

Directions

1

In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended.
2

Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3

For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended.
4

For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth.
5

Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.