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Rosies Chocolate Raspberry Cake Recipe

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This recipe for Rosies Chocolate Raspberry Cake is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

My Version - Three 9" cake layers (not split)
Ingredients:  
Ingredients:  
1 recipe Rosie’s Famous Chocolate Sour-Cream Cake Layers
1 c raspberry preserves
1 recipe Fudge Frosting
½ pint fresh raspberries for garnish (optional)

Rosies Chocolate Sour-Cream Cake Layers
8 oz unsweetened chocolate squares
4 c sugar
3 c flour
1 tsp baking soda
1 tsp salt
2 c hot strong brewed coffee (OR or 3 Tbsp instant coffee powder dissolved in 2 c hot water)
1 c sour cream, at room temperature
1 c vegetable oil
4 large eggs, lightly beaten with a fork, at room temperature

Fudge Frosting
NOTE: double this if you want thick frosting between the layers
8 oz. unsweetened chocolate squares
1 1/2 c evaporated milk (12oz. can)
2 c sugar
Directions:
Directions:
Bake cake layers:
1. Preheat the oven to 345 degrees. Lightly grease three 9 inch layer pans with vegetable oil or butter, or line them with parchment circles or inserts.
2. Melt the chocolate in the top of a double boiler placed over simmering water, then turn off the heat. (OR melt in microwave for 1 minute on high, stir. If necessary heat add'l 30 seconds and stir, repeat until melted)
3. Whisk the sugar, flour, baking soda, and salt together into a large mixing bowl
4. In a separate bowl, blend the hot coffee, sour cream, and vegetable oil.
5. With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl with a rubber spatula
6. Add the eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more.
7. Divide the batter evenly between the prepared pans and place them staggered on racks near the center of the oven.
8. Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35 to 38 minutes.
9. Cool the layers in the pans on a rack before frosting.

Make Fudge Frosting
NOTE: don’t try any shortcuts or modifications with this frosting or it will not work, it has to be made in a blender not in a mixer, and you have to make it early enough so it has time to set.

1. Melt the chocolate in the top of a double boiler placed over simmering water, (OR melt in microwave for 1 minute on high, stir. If necessary heat add'l 30 seconds and stir, repeat until melted). Cool slightly
2. Blend the evaporated milk and sugar in a blender on medium speed for 2 seconds
3. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1 ½ minutes. The mixer’s sound will change when the frosting has thickened
4. Spoon the frosting into a bowl and allow it to set at room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set for 1 hour more before frosting. Do not refrigerate the frosting, even if you don’t plan to use it for several days.

Assemble the cake:
Cake layer
1/3 cup preserves, topped with 1/2 cup fudge
Cake layer
1/3 cup preserves, topped with 1/2 cup fudge
Cake layer
1/3 cup preserves, topped with 1/2 cup fudge
Remaining fudge on top and sides
Crown the cake with fresh raspberries, if you expect to serve the entire cake. OR top each cake slice with one raspberry before serving. (The cake keeps well, but raspberries do not).
 

My Version - Two 9" cake layers (split)
Ingredients:  
Ingredients:  
1 recipe Rosie’s Famous Chocolate Sour-Cream Cake Layers
1 c raspberry preserves
1 recipe Fudge Frosting
½ pint fresh raspberries for garnish (optional)

Rosies Chocolate Sour-Cream Cake Layers
6 oz unsweetened chocolate squares
3 c sugar
2 1/4 c flour
3/4 tsp baking soda
3/4 tsp salt
1 1/2 c hot strong brewed coffee (OR 7 tsp instant coffee powder dissolved in 1 1/2 c hot water)
3/4 c sour cream, at room temperature
3/4 c vegetable oil
3 large eggs, lightly beaten with a fork, at room temperature

Fudge Frosting
8 oz. unsweetened chocolate squares
1 1/2 c evaporated milk (12oz. can)
2 c sugar
Directions:
Directions:
Bake cake layers:
Follow the same steps above, using two 9 inch layer pans.

Make Fudge Frosting
Follow the same steps above

Assemble the cake:
1. Bake the cake layers, and split them into 4 layers: To split each layer in two: put the full layers on a piece of waxed paper on a flat surface, such as a counter or table. Place the blade of a long, thin knife at the midpoint of the first layer. With your free hand resting lightly on the top of the layer, slice through the layer evenly, keeping the knife parallel to the flat surface. Repeat with the second full layer. If you have a cake wheel: follow these instructions, but turn the wheel carefully for a full revolution as you cut through the middle of the layer.
2. Assemble the cake as follows:
Cake layer
1/2 cup preserves
Cake layer
½ cup fudge
Cake layer
1/2 cup preserves
Cake layer
Remaining fudge on top and sides
Crown the cake with fresh raspberries, if you expect to serve the entire cake. OR top each cake slice with one raspberry before serving. (The cake keeps well, but raspberries do not).
 

Original Recipe - Two 8" layers (split)
Ingredients:  
Ingredients:  
1 recipe Rosie’s Famous Chocolate Sour-Cream Cake Layers
2/3 c raspberry preserves
1 recipe Fudge Frosting
½ pint fresh raspberries for garnish (optional)

Rosies Chocolate Sour-Cream Cake Layers
4 oz unsweetened chocolate squares
2 c sugar
1 ½ c flour
½ tsp baking soda
½ tsp salt
1 c hot strong brewed coffee, or 5 tsp instant coffee powder dissolved in 1 c hot water
½ c sour cream, at room temperature
½ c vegetable oil
2 large eggs, lightly beaten with a fork, at room temperature

Fudge Frosting
6 oz unsweetened chocolate squares
1 c plus 2 Tbsp evaporated milk
1 ½ c sugar
Directions:
Directions:
Bake cake layers:
Follow the same steps above, using two 8 inch layer pans.

Make Fudge Frosting
Follow the same steps above

Assemble the cake:
1. Bake the cake layers, and split them into 4 layers: To split each layer in two: put the full layers on a piece of waxed paper on a flat surface, such as a counter or table. Place the blade of a long, thin knife at the midpoint of the first layer. With your free hand resting lightly on the top of the layer, slice through the layer evenly, keeping the knife parallel to the flat surface. Repeat with the second full layer. If you have a cake wheel: follow these instructions, but turn the wheel carefully for a full revolution as you cut through the middle of the layer.
2. Assemble the cake as follows:
Cake layer
1/3 cup preserves
Cake layer
½ cup fudge
Cake layer
Remaining 1/3 cup preserves
Cake layer
remaining fudge on top and sides
3. Crown the cake with fresh raspberries
Number Of Servings:
Number Of Servings:
12-16

 

 

 

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