Chocolate-Raspberry Cake

1 box (18.25 oz) chocolate-fudge cake mix
1 1/3 cups cold strong-brewed coffee
3 cups heavy cream, divided
2 bars (4 oz each), bittersweet chocolate, chopped
1 container (8 oz) cream cheese
1/4 cup confectioners’ sugar
1 tsp vanilla extract
1 pint fresh raspberries
1 can (11 oz) mandarin oranges, drained

1. Prepare cake mix according to package directions, substituting coffee for water. Divide batter among 3 greased and floured 9″ round cake pans. Bake 20 minutes, or until toothpick inserted in center comes out clean. Let cool 5 minutes. Invert cakes onto cooling rack; remove from pans. Let cool completely.

2. In small saucepan over medium heat, bring 1 cup heavy cream just to a boil. Remove from heat. Add chocolate and let sit 2 minutes, stir until smooth. Let cool 5 minutes, or until chocolate mixture is at room temperature, stirring occasionally.

3. Meanwhile, in bowl of electric mixer on medium speed, beat cream cheese, confectioners’ sugar and remaining heavy cream 4 minutes, or until stiff peaks form. Stir in vanilla extract. Place 1 cake layer on serving platter. Spread 1/3 cup chocolate mixture evenly over cake. Top with 1/3 cream cheese, 1/2 cup raspberries and 1/4 cup madarin oranges. Repeat layering once. Top with remaining cake layer. Spread remaining chocolate mixture evenly over top of cake. Top with remaining cream cheese, raspberries and oranges. Garnish with chocolate curls, if desired.

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