This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry cream frosting. Are you drooling already?
Use your favorite chocolate cake recipe to make this cake, or for the novice baker, use 2 dark chocolate cake mixes.
Mix with :
8 medium eggs
2 cups cold water
2/3 cup oil
Mix on medium speed until well combined, scrape down bowl and mix 1 minute more. Pour in equal portions into 3 (10 x 2-inch) baking pans.
Bake in a preheated 350 degree oven for approximately 30 to 40 minutes or until done.
Cool on a wire rack, remove from the pans, flatten the cakes by cutting off the rounded tops.
Buy a good raspberry batter fruit filling (H&H), put about 1 pound of the filling into a bowl and add the whipped cream (whip the cream first), now mix them together until you get the desired flavor and thickness (not too thin).
Use whatever chocolate buttercream recipe you like and add to the frosting (black raspberry extract) until you get the desired flavor (add 10x more sugar if you make the frosting too thin).
On the bottom layer put the icing around the edge of the peas and in the center your filling and smooth it flat, repeat for the 2nd and 3rd layers, decorate as pictured, use grated chocolate or chocolate immies in the center of the top.
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