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Nutrition Facts
Serving Size 1 (258g) Recipe makes 10 servings
Calories 895
Calories from Fat 366		(40%)
Amount Per Serving		%DV
	Total Fat 40.8g	62%
	Saturated Fat 22.9g	114%
	Monounsaturated Fat 12.8g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 126mg		42%
Sodium 486mg		20%
Potassium 351mg		10%
Total Carbohydrate 132.0g		43%
	Dietary Fiber 5.9g	23%
	Sugars 98.7g
Protein 10.0g		19%
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Christmas goodies :)

Mrs. DeVelopment

Dark Chocolate Cake With a Raspberry Filling

Recipe #90203 | 1¼ hours | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: MizEmerilLagasse
Apr 30, 2004

This is a fudgey, brownie-like cake with a chocolate cream cheese frosting and a sweet raspberry filling. It is decadence at its best.

SERVES 10 (change servings and units)

Ingredients

Batter

1 (16 ounce) bag hershey's special dark chocolate chips
1 tablespoon butter
1/2 cup butter, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
3 eggs
1 teaspoon salt
2 tablespoons canola oil
1/2 cup milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder

Filling

1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar

Frosting

1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar

Directions

1
Batter: Preheat oven to 350°F.
2
Grease 2 9-inch cake pans, set side.
3
In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
4
In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
5
Stir in the eggs, 1 at a time until they are all incorporated.
6
Stir in the chocolate.
7
Stir in the salt and oil.
8
Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
9
Stir in the last 1 1/4 cup on flour and the baking powder.
10
Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
11
Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
12
Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
13
Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
14
Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
15
When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
16
Let cake cool for a while, then spread the frosting on the top and sides.
17
To garnish you can place raspberries on the top and around then cake.

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Featured Reviews for This Recipe

From: Shaunakiely

On Aug 25, 2008

Too rich for my blood. The cake was very dense and took longer to bake than instructed.

1 person found this review helpful

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From: Judy from Hawaii

On Feb 11, 2008

My daughter requested a chocolate cake with raspberries for her birthday last week. This cake fit the bill perfectly. As the description said, the consistency is more like a brownie, but it is really quite wonderful. We all enjoyed it, & my daughter couldn't have been happier with her birthday cake. I made it in heart shaped pans, as her birthday is just a few days before Valentine's Day, and the presentation was beautiful.

1 person found this review helpful

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From: RuthlessWr

On Nov 16, 2005

This is now my family's favorite cake. I made it for my daughter's birthday, and my husband has already told me he wants me to make one for his birthday. I followed the directions exactly as written and this turned out really well. The cake is rich and moist and the raspberry filling was a nice little sweet surprise in the middle. The frosting was probably the best frosting I've ever made.

2 people found this review helpful

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From: Glimmer

On Mar 1, 2009

I made this for my dbf's birthday and it was a huge hit! I don't usually love chocolate cake but this is more like a huge fudgy brownie with frosting. The raspberries lend a wonderful tartness to cut the sweetness of the rest of the cake. Only a couple of notes...I think 15 minutes is a little optimistic for prep time because there are three separate steps but even a novice baker can handle them one at a time. The other thing is rather funny...I'm impatient and I always want to get to the cake so I don't prepare the pans ahead of time. Don't be like me! By the time I washed and greased the pans the batter was so thick I had to play mud pies with it! It didn't effect the terrific end result but I made a mess pressing the batter in the heart shaped pans with my fingers! This is an outstanding cake if you want something different. Thanks for the great recipe! Just an update: After polishing off every last crumb of this cake we all declared this the best cake we have EVER had. If you are reading this recipe...don't hesitate to make it, you won't be sorry!

1 person found this review helpful

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