Chocolate Raspberry Devils Food Cake. Find Deals on Krusteaz Cake Mix in Baking Supplies on Amazon. Discover hundreds of ways to save on your favorite products. The combination of rich chocolate cake with refreshing raspberry flavor is AMAZING. Much like our scratch Classic Chocolate Cake, this Devil's Food Cake is ultra moist and filled with chocolatey goodness. Reverse Creaming Method and Buttermilk Give this Cake Wonderful Texture!

I just finished watching an episode of The Great British Bake Off where a contestant made a gorgeous chocolate cake filled and frosted with fresh raspberry frosting. Paul loved how the tart fruit paired with the sweetness of the rich chocolate cake. Spray a bundt pan with nonstick cooking spray. You can have Chocolate Raspberry Devils Food Cake using 18 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chocolate Raspberry Devils Food Cake

It's 450 g of sugar.
It's 210 g of flour.
It's 1/2 tsp of salt.
Prepare 3/4 tsp of baking soda.
You need 4 oz of unsweetened chocolate cut into 1/4 inch pieces.
It's 112.5 g of unsalted butter.
Prepare 225 ml of boiling water - boil first, then measure it.
It's 2 of large eggs.
It's 1 1/2 tsp of vanilla.
It's 115 ml of Jello-O chocolate instant pudding.
It's of For the Chocolate Butter Frosting:.
You need 280 ml of heavy cream.
Prepare 112.5 of unsalted butter.
It's 75 ml of light corn syrup.
It's 16 oz of semi-sweet chocolate (1/4 inch pieces)... sometimes I put in a bit more, maybe 20oz or so.
You need 1 tsp of vanilla.
You need 80 g of seedless raspberry preserves.
Prepare 2 of 9"diameter 2" deep pans buttered and lined with parchment.

In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur. Add the raspberry flavoring oil and a few drops of the liquid red food color. Add red food color a little at a time until a red-raspberry color is achieved. Spread the frosting onto the cake with an off-set spatula.

Chocolate Raspberry Devils Food Cake instructions

Set rack in middle of oven. Preheat to 165c.
Boil the water..
Stir sugar, flour, salt, baking soda together. Set aside.
Place the cut up chocolate and butter in a bowl and pour the hot water over it. Let it stand.
Mix eggs until liquid, then vanilla, then pudding. Whisk the chocolate mixture from step 3 smooth, and scrap into the egg mixture. Mix this smooth..
Whisk the flour mixture (step 3) into the liquid mixture (step 5). Do this 1/3 at a time..
Divide the mixture into two pans. Bake 30-40min or until a toothpick or knife emerges clean. Be careful not to overcook. Let it cool..
Frosting: combine cream, butter, corn syrup in a saucepan and bring to a simmer over low heat. Remove from the heat and whisk once to make sure butter is melted. Add the chocolate. Shake the pan to make sure all of the chocolate is covered and let it stand for 5min..
Then whisk the frosting smooth and whisk in the vanilla. Scrape the frosting into a bowl and chill until it's spreadable, about 20min. Be careful not to let it get too hard, if it does break it into 8 pieces and stir in a bowl that's sitting over bowling water..
To finish the cake, place the bottom layer on a plate. Spread raspberry preserves, and then frosting. Cover it with sliced raspberries, and more frosting. Place top layer face down on top of the bottom layer. Spread the frosting around the top and sides, decorate with raspberries!.
Keep cool for several hours before serving! Enjoy..

The Story: Okay, so I know it's only September, but these cuties looked just like a Valentine's Day cupcake! Frost top and sides of cake with chocolate frosting. A Sunday upload? 'How unusual', you might be thinking. Well get used to it because there's going to be more of these! The frosting sounds intimidating, but it is worth it!