1 box chocolate cake mix, prepared using package directions in 2- 8 or 9" round cake pans
1 Tub chocolate frosting (try to get one without trans-fats)
1 Package fresh Raspberries
1 jar raspberry preserves (I prefer the whole fruit variety)
Cocoa Powder
After preparing the cake layers and allowing them to cool, invert one layer onto a plate (the "bottom" of the cake will be on top).
Mix up the raspberry preserves and smear a generous amount on top of this cake layer, leaving about 1/4-3/8" bare around the edge.
Invert the second cake layer onto a piece of waxed paper, and then flip it again, centering it on top of the raspberry-topped layer (the rounded top of the cake will be facing up)
Now smooth gobs of frosting on the sides with a knife and finish with frosting the top of the cake.
After the cake has been suitably frosted, place air dried rinsed fresh raspberries along the perimeter of the top of the cake, with the bottoms of the raspberries facing up (hollow side facing down) After you've completed the circle, put the remaining raspberries in an attractive cluster in the middle.
Finish by lightly dusting the cake with a sprinkling of cocoa powder.
Your friends will all think you a master pastry chef when you bring this to a party...
VARIATION-
Chocolate Hazelnut Cake- instead of raspberry preserves, spread nutella between the layers, decorate the top with chopped hazelnuts and a few ferrero rocher candies in the center!
1 Tub chocolate frosting (try to get one without trans-fats)
1 Package fresh Raspberries
1 jar raspberry preserves (I prefer the whole fruit variety)
Cocoa Powder
After preparing the cake layers and allowing them to cool, invert one layer onto a plate (the "bottom" of the cake will be on top).
Mix up the raspberry preserves and smear a generous amount on top of this cake layer, leaving about 1/4-3/8" bare around the edge.
Invert the second cake layer onto a piece of waxed paper, and then flip it again, centering it on top of the raspberry-topped layer (the rounded top of the cake will be facing up)
Now smooth gobs of frosting on the sides with a knife and finish with frosting the top of the cake.
After the cake has been suitably frosted, place air dried rinsed fresh raspberries along the perimeter of the top of the cake, with the bottoms of the raspberries facing up (hollow side facing down) After you've completed the circle, put the remaining raspberries in an attractive cluster in the middle.
Finish by lightly dusting the cake with a sprinkling of cocoa powder.
Your friends will all think you a master pastry chef when you bring this to a party...
VARIATION-
Chocolate Hazelnut Cake- instead of raspberry preserves, spread nutella between the layers, decorate the top with chopped hazelnuts and a few ferrero rocher candies in the center!
2 comments:
I'll be using the variation! iiiViva la nutellavolucion!!!
You'd better post a photo after you make it, Adam!
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