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Dessert for 12

Chocolate Raspberry Cake

Chocolate cake layers bake until tender, then hold raspberry jam and a cooked chocolate butter frosting.

$1.10per serving $
100 minstart to table
12servings

Eastern EuropeanVegetarianBudgetDessertsSummer

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 1/3 tbsp instant coffee
  • 3/4 cup warm water
  • 8 large egg whites
  • 8 large egg yolks
  • 1 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup fresh raspberries
  • 1/4 cup raspberry jam
  • 1 cup unsalted butter
  • 1/3 cup sweetened condensed milk
  • 3 egg yolks
  • 1/4 cup water
  • 2 oz semi-sweet chocolate chips

Steps

  1. Heat the oven to 350 F and oil two 9-inch round cake pans.
  2. Stir the cocoa, instant coffee, and warm water in a small bowl until smooth.
  3. Beat the egg whites with half the sugar in a large bowl until stiff peaks form.
  4. Beat the egg yolks, remaining sugar, and oil, then mix in the cocoa mixture, flour, baking powder, baking soda, and salt.
  5. Fold in the egg whites, divide the batter between the pans, and bake for 28 to 32 minutes until set.
  6. Cook the condensed milk, water, and three egg yolks over medium-low heat to 160 F, then beat in the butter and chocolate chips.
  7. Cool the cake layers for 20 minutes, spread jam and frosting between them, and cover the cake with frosting and raspberries.

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Vegetarian Eastern European desserts 57Eastern European desserts 59