But if you let them eat cake, make sure you refrigerate it after frosting it. Why you ask? Oh, just go look at the picture at the bottom of the post and you’ll understand hehe. This is what happens to a butter based frosting when left in a warm kitchen for too long. All I could think of was “omg, I am SO glad I got the photos taken!” My husband has more than once paid me the supreme compliment of calling me the most laid back person he’s ever known but I’m not sure how laid back I’d have been if the only photos I had to show you were the last ones lol. Though I did die laughing when my son called me (my husband and I were out) to tell me the cake had “collapsed”. I figure it still tastes good and I’m sure not out to prove to all of you how perfect I am so I want you to enjoy the laugh too.
So do as I say not as I did in this case. REFRIGERATE THE CAKE!!!! And maybe don’t put quite as much frosting in between the layers as I did. 😀 Just eat it from a spoon because you are going to have extra frosting
because I am feeling too lazy to refigure the math to cut down the amounts so that you don’t have too much frosting between your layers. Just give the kids a spoon or offer the neighbor some frosting. They won’t refuse; I promise 😀
Ok; moving on (hehe… I think those words are becoming my trademark. I can’t write them now without giggling. I’m not going to tell you that this is a quick fix cake or something to start when you need a quick dessert. But for a special occasion or just cause you want to treat your family, this is an excellent choice. It’s showy (especially if you are better at decorating than I am which isn’t difficult because I’m horrible at it), rich and moist and tastes great. But it DOES take time. You could use a box mix for the cake I would guess and it would work but I make no promises as to whether it would be as good.Â The cake recipe comes from Food Network and the frosting is from me.
Chocolate Fudge cake
Chocolate Raspberry Butter Cream Frosting
- 3 cups brown sugar
- 3/4 cup canola oil
- 3 eggs (bring to room temp)
- 2 2/3 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 2 1/4 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 tablespoon vanilla extract
- 1 1/2 cups milk
- 1 1/8 cups cocoa powder (unsweetened)
- 1/3 cup seedless raspberry jam, melted (you will be using this after the cake layers have cooled and this is my own addition so feel free to omit if you want)
- 1/2 cup pureed and strained raspberries (2 pints got me the half cup and some extra raspberries for decorating)
- 1/3 cup seedless raspberry jam
- 3 sticks unsalted butter, softened
- 3 cups semi sweet or bittersweet chocolate, chopped
- 3 to 5 cups powdered sugar (will vary)
- 1/3 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon raspberry extract (optional; I didn’t think it needed it but wanted to post it for those who might like it)
- Cake- Preheat oven to 350 degrees. Grease and flour three nine inch cakes pans (I used Bakers Joy instead; the spray that has both oil and flour in it and it worked fine)
- In a large bowl, combine the brown sugar and oil. On low speed of your mixer, add the eggs. Set aside and mix together your flour, salt, baking powder and baking soda.
- In a measuring cup, mix your vanilla into your milk (yes; this recipe makes a lot of dirty dishes 😛 ) and set aside.
- Bring the water to a boil and pour over the cocoa and whisk until it is well blended and smooth.
- To the egg mixture, alternately add the flour mixture and the milk mixture, beginning and ending with the flour. Make sure to scrape the sides of the bowl off after each addition.
- At low speed, add in the cocoa mixture.
- Pour into the prepared cake pans and bake at 350 until a toothpick inserted in center comes out clean, about 20 to 25 minutes. When cake layers have cooled, remove from pan and refrigerate the layers while you make the frosting. If you have no room to put in the fridge, just cover and set somewhere cool.
- While cake layers cool, make your frosting. Melt the chocolate with the heavy cream in the microwave until chocolate is melted (about 1 1/2 minutes). Stir until smooth. Set in the fridge to cool down somewhat, about ten minutes. Don’t leave too long or it will harden back up.
- Beat the butter, raspberries, raspberry jam and vanilla extract until well blended. Beat in the chocolate mixture.Â One cup at a time, beat in the powdered sugar, stopping at four cups.
- Refrigerate frosting mixture for one to two hours.
- When thoroughly cold, beat mixture at high speed until thick and fluffy. If not thick enough to be spreadable, add more powdered sugar, one cup at a time, beating well after each addition.
- Take melted jam and using a pastry brush, brush generously over two of the cake layers.
- Set one cake layer (one of the ones with with jam) on serving plate and frost generously (but…ummm… not too generously like I did lol). Carefully top with the other jammed layer and frost. Top that with the last layer and frost top and sides. The cake can now legally use the name “Mount Cakesuvius”. Decorate as desired.
Hey, it was yummy. Don’t sweat the landslide (cakeslide?)
The cake looks delicious and I’m glad you got the pictures in time!
Lol. Me too! I can only imagine trying to explain that yes the cake is yummy but you’d never know it by looking. I still giggle every time I look at the mess it is now 😛
Oh dear this cake looks soooo decadent!!! 🙂
Recipe looks so yummy….I am looking at the recipe and I don’t see how much flour to use. You might have left it off? Again…it looks so yummy!
Lol! Oops. I’ll go check that out. That should teach me for posting on three hours sleep 😛
Lovely and like the chocolate coating. I too refrigerate most cakes as the weather here is a killer, burning hot now.
I have dealt with having to eat collapsed cake with a spoon before. Frustrating… but OMG it still tastes good. 🙂
The uncollapsed version looks delicous too!
Thanks Laura. yeah, the collapsing didn’t hurt the taste lol. Next time, less frosting and less heat :-p
Raspberries and chocolate – two of my favorites! I’m gonna have to add this to my TODO list.
Just remember…. refrigerate it!!! 😛
If it looks like chocolate, it looks delicious!
Thanks for the friend request on FoodBuzz and the yummy chocolate cake recipe 🙂
Thanks for stopping by Sandy!
Oh, this looks so decadent…right up my alley. And you’re not alone with the cakesuvius myself…nice to be in good company!
So glad to know I’m not the only one with exploding… or would that be imploding… cake 😀
hehehe mount cakesuvius…I was laughing out loud when I read that
The cake sounds and looks yummy and really moist..thank you for an amazing post
Glad I made you laugh Sawsan 😀
Your decorative skills look just fine to me! 🙂 What a decadent treat – yum!!
It was tasty…. even after it became Mount Cakesuviaus 😀
Hey, I’m big believer in tastes, scents, and texture over visuals for food. Visuals are good but they can’t replace good taste, smell or texture.
Too funny. I’ll bet collapsed cake or not, that it tasted fantastic!
Thanks Kristi. And yeah, it was pretty yummy 😀
Not much more to say to a three layer chocolate cake other than Yum, Yum, Yum! Well maybe, when can I have a slice?
Hmmm, I’ll check into mailing you some 😛
Oh the evils of summer. 😉 This looks delicious!
Oh it was…it was 😀
hehe. Not going to lie, even the exploded version looks delicious. What a wonderful cake!
You don’t stink at decorating! It looks very tempting even the one that’s been in your kitchen for to long.
Awww; thank you Lilly!
This cake sounds so delicious! I’m sure it still tasted great – even after the so-called “disaster” (when things like that happen in the kitchen, I just like to add “de-constructed” to the name, hehe)
Hmmm, deconstructed works for me but boy, was this cake ever totally deconstructed 😀
This stuff happens. That’s life.
It’s still chocolate and chocolate is still good 🙂
this is true… messy or not, chocolate is good 🙂
We would have stood there with forks in hand and ate the cake right off the counter. No shame in our game!!! It looks super moist.
Lol. Sandra, I can totally see you doing that