Chocolate Raspberry Layer Cake with Hot Chocolate Whipped Cream

A few years ago I was given the job of picking and making the Christmas dessert at my parent's house. For me it was not really a job since I love to bake, but it was difficult to pick just one dessert. I finally decided on this one, Chocolate Raspberry Layer Cake with Hot Chocolate Whipped Cream, and was glad I did. It was so delicious that everyone wanted seconds.

I have been wanting to make this dessert again and I finally did. It only took a few years, but it was worth the wait, because it was just as delicious as I remembered. And as an added bonus, I was able to use my new super cute bunny cake stand.

Chocolate Raspberry Layer Cake with Hot Chocolate Whipped Cream

Ingredients:

Chocolate Cake

• 2 cups granulated sugar
• 1 3/4 cups all purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 2 eggs
• 1 cup milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Raspberry Filling

• 12 ounces frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup Penzeys Raspberry Enlightenment

Hot Chocolate Whipped Cream

• 3 cups heavy whipping cream
• 3 tablespoons water
• 1 1/2 teaspoons unflavored gelatin
• 3/4 cup hot chocolate mix
• 1 1/4 teaspoons vanilla extract

Directions:

Chocolate Cake

1. Preheat oven to 350º F. Spray two 8 inch cake pans with cooking spray and line the bottom of the pans with parchment paper.
2. In a large bowl sift together the granulated sugar, all purpose flour, cocoa powder, baking powder and baking soda.
3. Add in the eggs, milk, oil and vanilla. Using a mixer, beat on medium speed for 2 minutes.
4. Stir in the boiling water, batter will be very thin.
5. Pour the batter evenly into the prepared pans.
6. Bake for 22-32 minutes or until and inserted toothpick comes out clean.
7. Allow the cakes to cool for 10 minutes in the pans.
8. Remove the cakes from the pans and cool completely on a wire rack. The center of the cakes may fall a little bit as it cools, but that is okay.

Raspberry Filling

1. In a medium saucepan combine the raspberries, sugar, cornstarch and raspberry enlightenment. Cook over medium heat until boiling, stirring often. Boil for 5 minutes, stirring often.
2. Pour mixture into a blender and puree. Strain the mixture into a bowl to remove the seeds and let cool.

Hot Chocolate Whipped Cream

1. Place the bowl of a stand mixer and the whisk attachment into the freezer while the cake is cooking and cooling.
2. In a small saucepan combine the water and gelatin. Let sit for 5 minutes.
3. Heat the gelatin over low heat for 2 minutes. Do not let it get too hot, you want it melted.
4. Remove bowl and whisk from the freezer and attach to stand mixer.
5. Pour the heavy cream into the bowl and add in the hot chocolate mix. Turn mixer onto low and slowly pour in the melted gelatin.
6. Add in the vanilla and turn mixer up to high. Whisk until stiff peaks form.
7. Cut each cake in half horizontally making a total of 4 cake layers.
8. Place one cake layer on a cake stand or plate. Spread 1/3 of the raspberry filling over the cake layer. Spread some of the hot chocolate whipped cream over the raspberry filling.
9. Place another cake layer on top and spread another 1/3 of raspberry filling over the cake. Spread some of the hot chocolate whipped cream over the raspberry filling.
10. Place another cake layer on top. Spread the remaining 1/3 of raspberry filling over the cake layer. Spread some of the hot chocolate whipped cream over the raspberry filling.
11. Top with remaining cake layer and frost the top and sides of the cake with the remaining hot chocolate whipped cream.
12. Cover and refrigerate for several hours before serving.

Enjoy!!!

Notes:

A good quality raspberry preserves or jam may used in place of the Penzeys Raspberry Enlightenment. 

*Recipe from Penzeys.