September 30, 2020

Chocolate Raspberry Cake

This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet?

To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes.

Mix with

8 medium eggs

2 cups cold water

2/3 cup oil

Mix on medium speed until well blended, scrape bowl, mix for 1 more minute.

Pour in equal portions into 3 (10×2 inch baking pans).

Bake at 350 degree preheated oven for approximately 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops.

Purchase a good fruitful raspberry pastry filling (H&H) is the best, place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired flavor and thickness (don’t make it too thin).

Use any chocolate butter cream recipe that you like and add to the icing (black raspberry extract) until you reach the desired flavor (if you make the icing too thin just add some more 10x sugar).

Assemble the cake:

On the bottom layer put a dam of icing around the edge and your filling in the center and smooth to level, repeat for 2nd and 3rd layer, decorate as in picture, use shaved chocolate or chocolate jimmies in center of the top.

A complete guide to caring for cast iron. Royalty Free Audio Files provided by Other files provided by Footage Firm which I am licensed for.
Video Rating: 5 / 5

16 thoughts on “Chocolate Raspberry Cake

  1. I had one of those Lodge pans that were preseason and I had black all over
    my eggs every time I cooked with it. I tried about everything to fix it.
    I know you’ll probably cringe but what I did was take my lodge pan and a
    wire wheel on my drill and took it down to bare shinny cast iron. I
    figured I didn’t have anything to loose. Then I built a fire in the back
    yard and tossed it in the wood fire and burned the hell out of it. After I
    let the fire burn out and the pan was cool I started doing the seasoning
    part. I put my iron pan through at least 7 seasoning processes. It’s nice
    and black and well seasoned. It turned out great. Cooks wonderful I
    want to get a dutch stack-able iron pot and the only thing I can find is
    Lodge pans that are perseasoned. 

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  2. Working through your technique. I did the vinegar dunk, worked great.
    Several stove top oils – check. 1hr in the oven, check. Pan still have some
    old seasoning ‘blotches’ here and there, egg stuck a little. What should I
    do? Repeat in oven a few times? Thanks – very appreciated.

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  3. your video made me get out of my chair, and go check the patina on my cast
    iron to make sure i didn’t have any buildup spots. lol. thanks for the best
    cast iron advice i’ve encountered and thanks for all the shots of a kitchen
    queen in action.

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  4. makes sense the soap would get into the pores of the pan. I need to talk
    to my wife she washes ours with dish detergent. we will stop that. I came
    back to these video’s because I found a dutch oven the other day in may
    barn loft with 3 more skillets that I did not know I had. there is some
    rust present so I am going to get busy on these and restore them.

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  5. Hey JC thanks for the video instructional. I would like to get my hands on
    one of those dutch ovens, I have seen them in the local stores but I have
    been a little skeptical as to whether or not they really are up to par.

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  6. something that my aunt sue taught me was : if you pick up a pan and don’t
    think you could knock someone out with it, its not a proper pan! she also
    taught me that sharp knives and cast iron are a cook’s best friend she
    taught me a lot about cooking 

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  7. Just an excellent video! I learned a lot. I was one of those who put too
    much oil on the pans when seasoning. So, after I watch your next video it
    will be time to re-season my pans the correct way !! Thanks :)

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