This is a recipe for a moist chocolate cake. It has three layers, two of which are filled with raspberry cream, and a chocolate raspberry butter cream icing on top. Are you salivating yet?
Use your favourite chocolate cake recipe to make this cake, or if you don't know how to bake, just use 2 dark chocolate cake mixes.
Blend with
8 medium eggs
2 cups of ice water
2/3 cup oil
Mix on medium speed until everything is well combined, scrape the bowl, and mix for another minute.
Pour in equal portions into 3 (10x2 inch baking pans).
Bake in an oven that has already been heated to 350 degrees for about 30 to 40 minutes, or until done. Cool on a rack, then take them out of the pans and cut off the rounded tops to make them even.
Buy a good fruity raspberry pastry filling (H&H is the best), put about a pound of it in a bowl, and add whipped cream (whip the cream first). Fold the two together until you get the flavour and thickness you want. Be careful not to make it too thin.
You can use any chocolate butter cream recipe you like and add black raspberry extract to the icing until you get the taste you want (if you make the icing too thin just add some more 10x sugar).
Put the cake together:
On the bottom layer, make a ring of icing around the edge, then put your filling in the middle and smooth it out. Repeat for the second and third layers, decorate as shown in the picture, and put chocolate shavings or chocolate jimmies in the middle of the top.
