Super delicious dark chocolate cake made from a mix with added ingredients making this rich cake moist and dreamy. Frosted with chocolate buttercream and drizzled chocolate on top and sides of cake makes the garnished cake presentation one to remember.
1–15.25 ounce dark chocolate fudge cake mix- tested Duncan Hines
1–3 oz package chocolate instant pudding and pie mix-dry
1–1/3 cups water
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup butter, softened
1 –1/2 cups chocolate chips, melted
4 tablespoons special dark Hershey’s cocoa
5–6 cups confectioner’s sugar
10–12 tablespoons half n half or heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
2 cups frozen or fresh raspberries, thawed
1/4 cup granulated sugar
1 tablespoons cornstarch
2 teaspoons water
1/2 teaspoon lemon juice- optional
1– 1/2 cups chocolate chips + extra for garnishing if desired
3/4 cup heavy whipping cream
Garnishes: 7-15 fresh raspberries, chocolate chips
In small saucepan, add sugar and cornstarch, water, lemon juice and berries. Stir until berries are cooked, slightly smash berries to help thicken filling. Put filling in small bowl and chill until ready to assemble cake.
Frosting: In large mixing bowl using a stand mixer with beater attachment, whip softened butter until fluffy. Add melted chocolate and cocoa mix until combined with butter on medium speed. Add vanilla and salt, with one cup of confectioners sugar. Whip to blend, continue adding confectioner’s sugar along with cream. Beat on medium high speed to create a smooth spreadable frosting. Set aside til ready to frost cakes. Fill pastry bag fitted with wide round tip # 808 with frosting, set aside. You will also want to fill another pastry bag fitted with Tip # 1 M for piping the dollops on top of finished cake.
Ganache- In microwaveable safe bowl add heavy cream, heat for 50 seconds or until cream is very warm but not boiling. In medium mixing bowl, add chocolate chips and pour warmed cream over the chips. Stir with spatula until chocolate is melted and smooth. Ganache will set up as it sits. Set aside til ready to assemble cake.
Assemble the Cake
Cake will stay fresh up to 3 days at room temperature in covered container.
Freezing cake really helps with frosting and will keep cake edges straight.
Be careful not to overfill the layers with ganache and filling for the cake layers will slip and slide on you while frosting if they are too full. If they do slip… just slightly jiggle your cake plate to the side to even out cake. 🙂
Keywords: #chocolate #cake #raspberry, dark chocolate, cake, layer cake