Chocolate Raspberry Devils Food Cake. Chocolate Raspberry Devil Cake - rich, moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped chocolate ganache and. Double Chocolate Devil's Food with Fresh Raspberries. The coffee and dark brown sugars work wonders with the cocoa powder.

This scratch Devil's Food Cake recipe is ultra moist and decadent! We've paired it with Raspberry Filling, Raspberry Frosting, and Ganache! Stir cake mix, pie filling, vanilla extract and eggs until well mixed. You can have Chocolate Raspberry Devils Food Cake using 18 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chocolate Raspberry Devils Food Cake

Prepare 450 g of sugar.
It's 210 g of flour.
You need 1/2 tsp of salt.
Prepare 3/4 tsp of baking soda.
You need 4 oz of unsweetened chocolate cut into 1/4 inch pieces.
You need 112.5 g of unsalted butter.
Prepare 225 ml of boiling water - boil first, then measure it.
It's 2 of large eggs.
It's 1 1/2 tsp of vanilla.
You need 115 ml of Jello-O chocolate instant pudding.
It's of For the Chocolate Butter Frosting:.
Prepare 280 ml of heavy cream.
Prepare 112.5 of unsalted butter.
You need 75 ml of light corn syrup.
You need 16 oz of semi-sweet chocolate (1/4 inch pieces)... sometimes I put in a bit more, maybe 20oz or so.
Prepare 1 tsp of vanilla.
It's 80 g of seedless raspberry preserves.
It's 2 of 9"diameter 2" deep pans buttered and lined with parchment.

Devil's food cake mix is the perfect foil for quick oats and loads of fresh raspberries — a few chocolate chips don't hurt either — in this new breakfast bake Beat in cake mix, eggs, vanilla and salt with spoon until well blended. In this Devil's Food Cake recipe, as in most cake recipes, you'll notice the words "at room temperature" after the butter, eggs, and sour cream. This sinfully dark chocolate Devil's Food Cake is so obscenely rich and fudgy that it elevates chocolate cake to a whole new level of. A Devil's Food Cake is an American classic.

Chocolate Raspberry Devils Food Cake instructions

Set rack in middle of oven. Preheat to 165c.
Boil the water..
Stir sugar, flour, salt, baking soda together. Set aside.
Place the cut up chocolate and butter in a bowl and pour the hot water over it. Let it stand.
Mix eggs until liquid, then vanilla, then pudding. Whisk the chocolate mixture from step 3 smooth, and scrap into the egg mixture. Mix this smooth..
Whisk the flour mixture (step 3) into the liquid mixture (step 5). Do this 1/3 at a time..
Divide the mixture into two pans. Bake 30-40min or until a toothpick or knife emerges clean. Be careful not to overcook. Let it cool..
Frosting: combine cream, butter, corn syrup in a saucepan and bring to a simmer over low heat. Remove from the heat and whisk once to make sure butter is melted. Add the chocolate. Shake the pan to make sure all of the chocolate is covered and let it stand for 5min..
Then whisk the frosting smooth and whisk in the vanilla. Scrape the frosting into a bowl and chill until it's spreadable, about 20min. Be careful not to let it get too hard, if it does break it into 8 pieces and stir in a bowl that's sitting over bowling water..
To finish the cake, place the bottom layer on a plate. Spread raspberry preserves, and then frosting. Cover it with sliced raspberries, and more frosting. Place top layer face down on top of the bottom layer. Spread the frosting around the top and sides, decorate with raspberries!.
Keep cool for several hours before serving! Enjoy..

With its almost black color, it is probably the most 'chocolately' of the chocolate cakes. To go with that rich chocolate flavor is a cake with a wonderfully soft crumb that is dense and moist. For a double dose of chocolate we fill and frost this cake with a. Sure to please even the pickiest of eaters. Cakes are made to be shared.