home | about | design | goodies | contact
 

Chocolate Cake with Raspberry Cream Cheese frosting

8 comments ♥ Feb 12, 05:16 AM

This cake was Cris’s late birthday/early valentines day treat. “Chocolate!” he requested. “Raspberries! Cream cheese!” It took me three attempts to perfect this recipe. Three delicious, fattening attempts. Happily, when it comes to cakes, even when you fail you win.

This cake is based on the traditional egg-, butter-, dairy-free crazy cake recipe. I only added cinnamon and chocolate chips because I can’t not, you know. It’s my thing. It’s what I do. Raspberry filling is sandwiched between the layers and then it’s all topped with some amazing raspberry cream cheese frosting. The cake is super moist and chocolaty, the raspberry sauce is perfectly tart and jussst thin enough to soak into the cake a little bit, and the frosting? Well. The frosting is ridiculous. Normally this would be cooked in two 9” round pans, but I found these mini heart springform pans at Target and I had to buy them because that’s just what happens when I’m allowed to go to Target unsupervised on a payday. This recipe made 6 little heart cakes. Six!

You may think that’s a little excessive, but YOU ARE WRONG.

Cake:

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup vegetable oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water
  • 1/2 cup chocolate chips
  • 1 teaspoon cinnamon

  1. Preheat oven to 350.
  2. Sift flour, sugar, salt, soda, cinnamon, and cocoa together in a large bowl.
  3. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over everything and mix with a fork.
  4. Add in chocolate chips and stir.
  5. Bake in 2 round 9” pans for 30 minutes (Or 6 mini heart pans for 25 minutes) or until a toothpick comes out clean—you know the drill.

Raspberry Sauce:

  • 1 1/2 cups frozen raspberries
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup sugar
  • 2 tablespoons clementine or lemon juice

  1. Combine all the ingredients into a small saucepan and simmer over medium heat.
  2. Allow to slowly boil for 5-15 minutes until sauce has thickened to desired consistency.

Raspberry Cream Cheese Frosting:

  • 8 oz. cream cheese
  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1 cup raspberry sauce, strained through a fine mesh strainer OR 1/2 cup raspberry jam

  1. Cream together cream cheese and butter.
  2. Slowly add in powdered sugar.
  3. Add raspberry sauce and mix until well combined.

---

You left out the oven temp and I’m in the middle of baking this…… Help?:/

— Julia · Aug 1, 07:08 AM · #

Sorry, it’s 350! I’ll correct that. Good luck!

Des · Aug 1, 07:12 AM · #

I’ve been asked to do a cake consisting of every single one of these components. THANK YOU SO MUCH! My life just got much easier.

— jchantland · Aug 6, 12:28 PM · #

I used your amazing frosting as a filling and people raved about how great it was! Thanks so much for putting this recipe up for me to find!

— Nicole · Sep 16, 10:11 AM · #

Hellooo! I need to make something just like this for a party, but I wanted to bake it in cupcake form. Would that work, and, if so, do you know how many cupcakes it would make?

Thank you!

Snapshooter · Oct 8, 08:08 PM · #

I left out the rasberry sauce, but just finished making this as a cake for a friend’s birthday! She absolutely loved it, and it came out really great! I put fresh raspberries and chocolate chips all on the outside of the cake as decor. I added extra powered sugar and a bit more butter to make the frosting a little more frothy. Great recipe! Thank you so much!!

— Laura · May 31, 07:04 PM · #

can the frosting frost a 9 inch cake? what about 2 layers? please help thanks :) Love the frosting recipe, but I don’t know how much it serves!

— lisa · Oct 23, 04:53 AM · #

This sounds amazing! I’m going to try this as cupcakes, like another commenter wrote. I will just make sure the filling gets thick enough to be a filling that stays inside the cupcake. I also think I’ll use the mini chocolate chips intead of the regular-sized ones. I’m going to add some chocolate garnish toppers as well. :)

— Amanda · Nov 4, 04:50 AM · #
 

You must preview your comment before you can submit it. It keeps the evil spambots away.

---