Chocolate Raspberry Cake with Mascarpone Frosting #Christmas #cake

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I’m sharing this final minute recipe for chocolate raspberry cake nowadays in case all of us continues to be choosing a dessert idea for their holiday banquet. yesterday, I shared a recipe for orange chiffon cake, which is basically an orange-flavored angel food cake.

nowadays’s recipe will produce a completely moist and decadent chocolate cake that’s been layered with raspberry sauce and frosted with a mascarpone frosting. either cake will satisfy a candy teeth, so it simply depends if you’re a chocolate character or not.

Chocolate Raspberry Cake with Mascarpone Frosting

INGREDIENTS:

For the cake:

1 1/2 c hot brewed coffee
1 1/2 c cocoa powder
3 c sugar
2 1/2 c all-purpose flour
1/3 c semi-sweet chocolate chips
2 tsp baking soda
3/4 tsp baking powder
1/8 tsp salt
3 large eggs
3/4 c vegetable oil
1 1/2 c low fat buttermilk
1 tsp vanilla extract

For the raspberry sauce:

3 tbsp corn starch
1 c raspberry preserves
1/2 c frozen raspberries finely chopped
for the frosting:
1 c to 1 1/4 powdered sugar adjust to taste
1.5 c mascarpone
1/2 c unsalted butter
2-4 tbsp heavy cream

For the design on top:

handful of fresh raspberries
powdered sugar for dusting
pine branch/sprig
cinnamon sticks

INSTRUCTIONS:

Preheat the oven to three hundred°F. Grease three 9” cake pans and line bottoms with parchment paper.
Start via creating the cake batter. In a medium length bowl, pour the new espresso over the chocolate chips. allow it stand for a few minutes and then stir until the chocolate has melted.
In every other bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set apart.
In a stand mixer, beat eggs till thickened and a pale yellow coloration. Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating till blended. add the dry substances and beat simply until combined.
Divide the batter among the three cake pans. Bake at the middle racks of the oven until a toothpick inserted in the middle comes out clean, approx. 1 hour. allow the cakes rest of their pans until completely cool. Then, invert the layers onto person portions of plastic wrap so that you can wrap each tightly till ready to use.
For the raspberry sauce, upload the corn starch to a small saucepan and whisk to put off any clumps. Then add the raspberries and preserves to the pan. cook dinner over medium warmness till the whole thing is heat and heated through. Pour right into a bowl and refrigerate.
For the frosting, beat the mascarpone and butter till very fluffy and light. add inside the powdered sugar and beat at the same time as streaming in 2 tablespoons of cream. If the frosting is just too thick, add 2 greater tablespoons of cream, or as wished. Whisk till slightly clumpy if you want to achieve the same impact as I did.
To bring together, location your first cake layer on a cake board or your cake stand. Smear (or pipe) a tiny bit of frosting alongside the rim of the cake layer. Then spoon raspberry sauce onto the center of the cake layer, spreading a skinny layer with the lower back of the spoon, simply until it reaches the frosting along the rim. The frosting acts as a barrier to maintain the raspberry sauce from spilling over the rims. Repeat this step for the next cake layer.
Once the top layer has been put in location, use a frosting spatula to generously cowl the pinnacle of the cake and gently smear the sides of the cake together with your frosting. location your pine sprig onto the center of the cake, in conjunction with multiple cinnamon sticks, sparkling raspberries, and a completing sprinkle of powdered sugar.