I made this for a 15 year old boys birthday and it was a hit! so moist and delicious, i doubled the recipe and made two large double layer cakes and they were simply the best thing at the party!
4-Layer Dark Chocolate-Raspberry Cake
Looking for the perfect Valentine's Day Dessert? Try this luscious dark chocolate raspberry cake with a vibrant pink filling and a rich dark chocolate frosting.
Yield: Makes 12 to 15 servings
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Dutch-process cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Raspberry Filling
- Dark Chocolate Frosting
- Garnish: fresh raspberries
- Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
- Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.
- Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.
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