Chocolate-Raspberry Polka Dot Cake

Name: Chocolate-Raspberry Polka Dot Cake
Ingredients: 3/4 cup baking cocoa; 3/4 cup boiling water; 3/4 cup unsalted butter, softened; 1-1/2 cups sugar; 1-1/2 cups packed brown sugar; 3 large eggs; 3 teaspoons vanilla extract; 3/4 cup buttermilk; 3/4 cup water; 3 cups cake flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon plus 1/8 teaspoon salt; 4 ounces semisweet chocolate, chopped; 1 cup heavy whipping cream; 1 teaspoon raspberry extract; 1 package (10 ounces) frozen sweetened raspberries, thawed; 1-1/2 cups heavy whipping cream, whipped; 1 pound semisweet chocolate, chopped; 1-1/2 cups unsalted butter, cubed; 2 tablespoons corn syrup; 2 teaspoons raspberry extract; 2 ounces white candy coating, melted; 1 ounce dark chocolate candy coating, melted; Blue food coloring, optional

25 ingredients

8 steps

Ingredients

3/4 cup baking cocoa
3/4 cup boiling water
3/4 cup unsalted butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
3 large eggs
3 teaspoons vanilla extract
3/4 cup buttermilk
3/4 cup water
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon plus 1/8 teaspoon salt
4 ounces semisweet chocolate, chopped
1 cup heavy whipping cream
1 teaspoon raspberry extract
1 package (10 ounces) frozen sweetened raspberries, thawed
1-1/2 cups heavy whipping cream, whipped
1 pound semisweet chocolate, chopped
1-1/2 cups unsalted butter, cubed
2 tablespoons corn syrup
2 teaspoons raspberry extract
2 ounces white candy coating, melted
1 ounce dark chocolate candy coating, melted
Blue food coloring, optional

Directions

1

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°.
2

Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
3

Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
4

For ganache, place chocolate in a small bowl. Bring cream just to a boil; pour over chocolate. Whisk until smooth. Stir in extract. Chill. Beat chocolate mixture until soft peaks form, about 15 seconds.
5

For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream.
6

Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set.
7

For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
8

For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving.