Chase’s 15th Birthday Cake (Chocolate Raspberry)
📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Desserts 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!
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 40 mins | 35 mins | 1 8-inch 4-layer cake |
🔪 Key Equipment
- Two 8-inch round cake pans
- Wire rack
- Electric mixer
- Medium bowl
- Chilled mixing bowl
- Long serrated knife
- Small saucepan
- Serving plate
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 recipe | Chocolate Cake | for two 8-inch rounds |
For the Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8 ounce) package | Cream Cheese | softened |
| 1/2 cup | Butter | or Margarine, softened |
| 4 cups | Powdered Sugar | divided |
| 2 to 3 teaspoons | Milk | as needed |
| 1 teaspoon | Vanilla | pure extract |
| 2 cups | Raspberries | fresh |
| 1/4 cup | Cherry Jam | for glazing |
For the Frosting
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Whipping Cream | heavy, chilled |
| 1/2 cup | Baking Cocoa | Dutch Processed Unsweetened |
| 1/4 cup | Powdered Sugar | for frosting |
| 1 tablespoon | Corn Syrup | light |
| 1/2 teaspoon | Vanilla | pure extract |
| Optional | Chocolate Chips | mini, for garnish |
Instructions
Step 1: Prepare the Cake
- Bake your chocolate cake recipe in two 8-inch round pans and let them cool completely on a wire rack until room temperature.
Step 2: Make the Filling
- In a medium bowl, beat the softened 1 (8 ounce) package cream cheese and 1/2 cup butter with an electric mixer until light and fluffy.
- Gradually beat in 4 cups powdered sugar, followed by 2 to 3 teaspoons milk and 1 teaspoon vanilla, mixing until smooth and creamy.
Step 3: Make the Frosting
- In a chilled mixing bowl, combine 1 cup whipping cream, 1/2 cup baking cocoa, 1/4 cup powdered sugar, 1 tablespoon corn syrup, and 1/2 teaspoon vanilla.
- Beat on high speed until stiff peaks form and the mixture holds its shape.
Step 4: Assemble the Cake
- Using a long serrated knife, carefully cut each cooled chocolate 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 2 cups raspberries.
- Repeat with the second and third layers, then place the fourth layer on top, cut side down.
Step 5: Finish the Cake
- Frost the top and sides of the cake evenly with the chocolate whipped cream.
- In a small saucepan, gently heat 1/4 cup cherry jam until it is melted and brushable, then carefully brush the melted jam over the visible raspberries between the cake layers until glossy.
- Sprinkle the top with mini chocolate chips if desired.
💡 Make-Ahead & Storage: Store the finished cake covered in the refrigerator for up to 3 days. Bring to slightly cooler than room temperature before serving.
Original Recipe Scan
