Raspberry Chocolate Cake

Raspberry Chocolate Cake


  • Makes: 8 Mini Cakes
  • Active Time: 35-38 Minutes
  • Total Time: 45-50 Minutes
  • Tools Required: Medium Mixing Bowl, Two 9-inch Round Pans, 2 1/2-inch Round Cookie Cutter, Whisk & Spatula, Oven Thermometer, Parchment Paper

Ingredients

    • For Cake:

    • Full box Chocolate Cake Mix
    • 2 large eggs
    • 1/3 cup vegetable oil
    • 3/4 cup water
    • For Frosting:

    • Store bought chocolate frosting
    • 1 cup fresh raspberries - for garnish
    • For Filling:

    • Seedless raspberry preserves

Directions

    • For Cake:

    • Preheat oven to 350° F. Lightly grease 2 round 9-inch cake pans and line with parchment paper. Combine eggs, vegetable oil, and water. Add mix. Blend together until batter is smooth. Pour batter evenly into each pan. Bake for 26 to 28 minutes, or until an inserted cake tester comes out clean. Cool on wire rack for 15 to 20 minutes, then invert and remove from pan continuing to cool completely before frosting.
    • For Topping:

    • Use a 2 1/2-inch round cookie cutter and cut 8 circles out of each cake. Sandwich the cake layers with raspberry preserves. Frost top of cakes with chocolate frosting. Garnish with fresh raspberries on top.

Recipe Summary

Use with

Chocolate Cake Mix

Fresh Ingredients

Eggs, Rapsberries

Staples

Vegetable Oil, Chocolate Frosting, Seedless Raspberry Preserves

Tools

Medium Mixing Bowl, Two 9-inch Round Pans, 2 1/2-inch Round Cookie Cutter, Whisk & Spatula, Oven Thermometer, Parchment Paper

Take action!

Add rich flavor to your simple chocolate cake with a hint of tart raspberry. These decadent little cakes look and taste like they took hours to make, but they are deceptively simple. Impress your guests by serving these indulgent treats as a sweet way to end your meal.