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  1. Chocolate Cake
  2. 2 cups flour
  3. 2 cups sugar
  4. ¾ cup cocoa powder
  5. 2 tsp baking powder
  6. 1½ tsp baking soda
  7. 1 tsp salt
  8. 1 cup milk
  9. ½ cup vegetable oil
  10. 2 eggs, lightly beaten
  11. 2 tsp vanilla extract
  12. 1 cup strong coffee, very hot
  13. 5 oz semi sweet chocolate baking melts (I used Hershey's baking melts)
  14. White Chocolate Raspberry Mousse
  15. 1 pint heavy cream
  16. 6 T powdered sugar
  17. 8 oz cream cheese
  18. 8 oz white chocolate baking squares
  19. 2 tsp raspberry extract
  20. 1 pint crushed fresh raspberries (for adding in between cooked layers and to the top of finished cake)

  • Chocolate Cake
  • Preheat oven to 350°. Lightly spray two 9 inch round baking pans with cooking oil spray and then line with parchment paper
  • Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl. Whisk together until mixed well
  • Add the milk, vegetable oil, eggs, vanilla and mix until fully incorporated
  • Slowly pour in the hot coffee and mix until blended
  • Fill the two round baking pans with equal amounts of batter and then add the baking melts in a single layer, making sure to distribute them evenly in the pans
  • Cook for 35 minutes
  • Allow to cool for 15 minutes before transferring the cakes to a cooling rack and let cool completely before icing
  • White Chocolate Raspberry Mousse
  • Melt the white chocolate and let cool completely
  • In a cold mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form and place in the refrigerator
  • In a separate mixing bowl, beat the cream cheese, melted chocolate and raspberry extract until creamy
  • Fold the whipped cream into the chocolate mixture until fully incorporated and then chill until ready to use
  • Transfer one of the cake rounds to a platter and spread a layer of the white chocolate raspberry mousse along with crushed fresh raspberries before adding the second layer of cake. Frost the entire cake and add more fresh raspberries on top
  • Chill this cake for two hours before serving. It is best served chilled!
  • Enjoy!
Source Recipes -Here-

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