Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chocolate-raspberry polka dot cake. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Chocolate-Raspberry Polka Dot Cake is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Chocolate-Raspberry Polka Dot Cake is something which I have loved my whole life.
You'll have people requesting seconds on this tender cake. Cut each cake horizontally into two layers. Top with another cake layer; spread with half of the ganache.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate-raspberry polka dot cake using 25 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chocolate-Raspberry Polka Dot Cake:
- Make ready 3/4 cup Cocoa Baking
- Take 3/4 cup water boiling
- Make ready 3/4 cup unsalted butter , softened
- Prepare 1 - 1/2 cups sugar
- Take 1 packed brown sugar - 1/2 cups
- Take 3 eggs
- Take 3 teaspoons vanilla extract
- Prepare 3/4 cup buttermilk
- Take 3/4 cup water
- Prepare 3 cups cake flour
- Prepare 1 teaspoon Baking Powder
- Make ready 1/2 teaspoon baking soda
- Make ready 1/4 teaspoon plus 1/8 teaspoon salt
- Make ready 4 ounces chocolate semisweet , chopped
- Get 1 cup whipping cream heavy
- Make ready 1 teaspoon raspberry extract
- Take 1 package raspberries frozen sweetened , thawed (10 ounces)
- Get 1 - 1/2 cups whipping cream , whipped heavy
- Get 1 pound chocolate semisweet , chopped
- Make ready 1 - 1/2 cups unsalted butter , cubed
- Get 2 tablespoons corn syrup
- Take 2 teaspoons raspberry extract
- Prepare 2 ounces white candy coating , melted
- Get 1 ounce dark chocolate candy coating , melted
- Get optional Blue food coloring ,
Mostly because I was procrastinating and couldn't decide what I wanted to post on Sunday (today). The polka dots on the inside start as mini cake balls, which every single person on this planet and a few intelligent apes have probably made by now. This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for Mother's Day!) The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry.
Steps to make Chocolate-Raspberry Polka Dot Cake:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°.
- 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.
- Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds.
- 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.
- 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.
- For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
- 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. Yield: 16 servings
Rich chocolate paired with raspberries–this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries! Make chocolate cake: Mix dry ingredients-sugar, flour, cocoa, baking powder, baking soda, and salt. Dotted with juicy raspberries and filled with chocolate chips, this breakfast cake is a treat! We love it on Christmas morning, but it's welcome year-round.
So that is going to wrap this up for this special food chocolate-raspberry polka dot cake recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
