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.