A decadent, multi-layered chocolate cake filled with a sweet cream cheese frosting and fresh raspberries, all covered in a rich chocolate whipped cream topping. A perfect celebration cake!
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake: | |
| 1 recipe | Chocolate Cake (for two 8-inch rounds) |
| For the Filling: | |
| 1 (8 ounce) package | Cream Cheese, softened |
| 1/2 cup | Butter or Margarine, softened |
| 4 cups | Powdered Sugar |
| 2 to 3 teaspoons | Milk |
| 1 teaspoon | Vanilla |
| 2 cups | Raspberries |
| 1/4 cup | Cherry Jam |
| For the Frosting: | |
| 1 cup | Whipping Cream |
| 1/2 cup | Dutch Processed Unsweetened Baking Cocoa |
| 1/4 cup | Powdered Sugar |
| 1 tablespoon | Corn Syrup |
| 1/2 teaspoon | Vanilla |
| Optional | Mini Chocolate Chips |
Instructions
- Prepare the Cake: Bake your chocolate cake recipe in two 8-inch round pans and let them cool completely on a wire rack.
- Make the Filling: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually beat in the powdered sugar. Add the milk and vanilla and beat until smooth.
- Make the Frosting: In a chilled mixing bowl, combine the whipping cream, cocoa, powdered sugar, corn syrup, and vanilla. Beat on high speed until stiff peaks form.
- Assemble the Cake:
- Using a long serrated knife, carefully cut each cooled cake layer in half horizontally to create a total of 4 thin layers.
- Place the first layer, cut side up, on a serving plate. Spread with one-third of the cream cheese filling and sprinkle with about 1/3 of the raspberries.
- Repeat with the second and third layers.
- Place the fourth layer on top, cut side down.
- Finish the Cake:
- Frost the top and sides of the cake with the chocolate whipped cream.
- In a small saucepan, gently heat the cherry jam until it is melted and brushable. Carefully brush the melted jam over the raspberries that are visible between the cake layers for a beautiful glaze.
- As noted on the card for the 15th birthday, sprinkle the top with mini chocolate chips.
- Store the finished cake, covered, in the refrigerator.
