Description
A delicious chocolate cake layered with raspberry filling and topped with ganache frosting.
Ingredients
Scale
- 4 Eggs (Large, Room temperature)
- 1 cup Whole milk (Room temperature)
- 1/2 cup Butter (Melted, Unsalted)
- 2 tsp Raspberry extract
- 1 container Chocolate snack pack pudding (3 oz, Not the powder but the prepared pudding)
- 1 box Chocolate cake mix (Or Devil’s food cake mix)
- 4 cups Chocolate ganache frosting
- 2 cups Raspberry pie filling
Instructions
- In a large mixing bowl, add eggs, milk, butter, raspberry extract and mix until combined.
- Add chocolate pudding and mix until smooth.
- Add cake mix and mix until just combined.
- Pour batter in two greased and floured round cake pans (Dimensions: 8×2).
- Bake at 350 degrees F for 40 minutes or until an inserted toothpick in the center comes out clean.
- Remove from oven and let the cakes cool completely.
- While the cakes are baking and cooling, prepare the raspberry pie filling and ganache frosting and let them cool and thicken. Try not to crush the raspberries too much when making the pie filling.
- To assemble, trim the domes of the cake (if necessary) to make them flat.
- Place one cake on cake stand.
- Use a spatula to spread a thin layer of frosting on top.
- Then, spread a thin layer of raspberry pie filling.
- Place the other cake on top of the filling.
- Spread frosting all over the cake and create a rustic pattern, using the back of a spoon.
- Top off the cake with more raspberry pie filling. You don’t have to use the whole 2 cups. Enjoy!
Notes
- Make sure all ingredients are at room temperature for the best results.
- Be gentle when mixing the raspberry pie filling to preserve the whole raspberries.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg