Triple Layer Chocolate Cake with Raspberry Cream Cheese Filling

I am on the quest for the perfect chocolate cake. I have only ever tried to do a double layer cake. Maybe you will remember the rainbow cake that we did for Levi’s birthday 2 years ago. That was definitely a labor of love!!

This cake was no less intense. This cake is definitely for the chocolate lover! I personally am not crazy for chocolate on top of chocolate on top of chocolate. But this one was pretty good. Especially by cutting the rich chocolate with a little tangy raspberry.

It did take me 2 tries to get the actual cake right. The first time I didn’t properly measure my baking soda and it was not pretty 😦

But this time my cakes turned out lovely and I didn’t even need to level 2 of them. I just stuck the third one on top and covered the imperfections with a bunch or raspberry cream cheese 😉

I have tried several different cream cheese and buttercream frosting recipes. And these ones are the best by far!! The cream cheese is thick and creamy and the buttercream is very light and luscious.

This would be a great cake for a dinner party. It can take a long time to put together, but the bulk of that time is spent in the fridge cooling. We made this one to finish off our fancy dinner of Beef Short Rib Bolognese. I think for the Christmas season I am going to mix it up and replace the raspberries with candy canes!

Ingredients:

Cake:

  • 2 Cups Sugar
  • 1 3/4 Cups Flour
  • 3/4 Cups Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 Eggs
  • 1/2 Cup Milk
  • 1/2 Cup Cream
  • 1/2 Cup Vegetable Oil
  • 2 tsp Vanilla
  • 1 Cup Boiling Water

Cream Cheese Filling:

  • 16 oz. Cream Cheese, room temperature
  • 2 Cup Powdered Sugar
  • 12 Tbsp unsalted butter, softened
  • 1 Tbsp Vanilla
  • 8 oz raspberries, crushed and macerated with 1 tbsp sugar.

Chocolate Frosting:

  • 2 Cups Unsalted Butter, softened
  • 4 Cups Powdered Sugar
  • 1/2 Cup Cocoa Powder
  • 2 tsp Vanilla

Let’s get down to business!!

  1. Preheat oven to 350. In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, cream, oil and vanilla. Mix on medium until it’s all fully incorporated. Slowly mix in the boiling water, the end result will be a very thin batter.
  2. In your 3 8-inch cake pans spray them down with nonstick spray, line the bottoms with parchment paper. Spray again and then dust with a thin layer of flour. This is going to help you get the cakes out of the pan with minimal damage. 
  3. Divide the batter evenly among the 3 cake pans. Bake for 30-35 minutes, you’ll know it’s done when you can insert a toothpick and it’s clean when you remove it. Once you have removed them from the oven, place on a wire rack, run a knife around all sides to release from the pan. Let them cool in the pan for about 10 minutes. Then flip the pan over and the cake should come right out to finish cooling on the wire racks.
  4. Wrap each cake in plastic wrap and place in the fridge for several hours.

Let’s make the filling and the frosting now 🙂

5. To make the cream cheese frosting beat the cream cheese on medium for at least 2 minutes, scraping down the sides of the bowl occasionally. It needs to be completely smooth for the filling to have a really creamy texture. Mix in the butter and vanilla. Add the powdered sugar 1/2 cup at a time, scraping down the bowl occasionally to make sure it all gets mixed. Fold in the raspberries with a spoon. Set aside.

6. To make the buttercream beat the butter on a medium speed until it’s smooth and starts to get lighter in color. Usually about 3-5 minutes. Add the cocoa powder and vanilla and mix until the color is consistent. Add the powdered sugar slowly mixing on a medium speed until you have a smooth and light frosting.

7. Remove the cakes from the fridge and unwrap them. If it’s necessary level the cakes with a long bread knife or cake leveler. Place the bottom layer on a cake platter add half the cream cheese filling spread evenly leaving about 1/2 inch margin around the edges. Add the next cake layer and cream cheese frosting, you can set aside just a little bit for the top if you want.

8. Add a thin layer of the chocolate frosting (this is called the crumb coat). Place in the fridge for at least another 30 minutes.

9. Finish frosting the cake and add any desired embellishments.

10. Serve it up with a glass of red wine or a tall, cool glass of milk. Enjoy!!!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s