Chocolate-Raspberry Polka Dot Cake. This pink and black zebra cake from Cookies, Cupcakes and Cardio is pretty enough for any occasion. The video below shows you how create the zebra effect using two colors. Bake the pattern right into the cake, then finish it off as a sprinkle covered cake tier - simple and stunning! your cakes and cake pops on ANY of the above -- You all know how mine turn out -- now show me YOUR creations!

Chocolate-Raspberry Polka Dot Cake We try our best to accommodate rush orders but cannot. Perfect for Mother's Day, Valentine's Day, birthdays and parties! Following our Strawberry Chocolate Mousse and Chocolate Covered Strawberry Hearts, we decided to add polka dot marshmallows and garnish with berries for.

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Ingredients requirements - Chocolate-Raspberry Polka Dot Cake:

You need 3/4 cup Cocoa Baking.
Require 3/4 cup water boiling.
Prepare 3/4 cup of unsalted butter , softened.
You need 1 - 1/2 cups - sugar.
Prepare 1 packed of brown sugar - 1/2 cups.
Give 3 eggs.
Need 3 teaspoons of vanilla extract.
Require 3/4 cup for buttermilk.
You need 3/4 cup - water.
Provide 3 cups of cake flour.
Require 1 teaspoon for Baking Powder.
You need 1/2 teaspoon - baking soda.
You need 1/4 teaspoon plus 1/8 teaspoon of salt.
You need 4 ounces - chocolate semisweet , chopped.
Provide 1 cup - whipping cream heavy.
Give 1 teaspoon for raspberry extract.
You need 1 package - raspberries frozen sweetened , thawed (10 ounces).
Require 1 - 1/2 cups - whipping cream , whipped heavy.
You need 1 pound of chocolate semisweet , chopped.
Need 1 - 1/2 cups - unsalted butter , cubed.
Require 2 tablespoons corn syrup.
Prepare 2 teaspoons raspberry extract.
Provide 2 ounces for white candy coating , melted.
Prepare 1 ounce dark chocolate candy coating , melted.
Provide optional for Blue food coloring ,.

This Raspberry Chocolate Layer Cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered in a fudgy chocolate frosting! This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for Mother's Day!) The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry. A tower of Chocolate Raspberry Cake just waiting to be proudly presented. (Of course, I also think it would make a perfect birthday cake or celebration cake.) This layer cake is surprisingly simple to make.

Chocolate-Raspberry Polka Dot Cake steps:

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°..
Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition..
Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely..
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds..
For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream..
Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set..
For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake..
For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving. Yield: 16 servings.

A basic chocolate sponge cake flavoured with the Waitrose raspberry flavouring, and filled. Rich chocolate paired with raspberries--this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries! Make this chocolate-raspberry cake recipe for dessert, complete with a rich cream cheese frosting and whole berries scattered on top. In a large bowl, whisk together flour, cocoa, baking soda, and salt.

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