|Per the request of my Foodbuzz 24x24 party guest, Marianne, I am posting this recipe for her. I used the never fail recipe for Hershey's Perfect Chocolate Cake. I also attempted the frosting for these cupcakes at Cate's World Kitchen. Problem is, it is hot in Houston, so hot that the ganache never set up enough. I ended up chilling it for about 30 minutes and beating in a half cup of powdered sugar, which worked just fine. I frosted it and transported it to our refrigerator in our garage. Which is down a flight of stairs from our kitchen. Turns out, the cake got a little wobbly with the soft frosting. The cake was foreshadowing the party events. My friend Cara got a little wobbly walking down the stairs from our roof deck. A broken champagne glass, a cut finger and a bruised bottom...the pain was eased with a slice of cake.|
2 cups semisweet chocolate chips
8 ounces butter, melted
2 cup fresh raspberries, pureed and strained (about 2/3 cup puree), at room temperature
1 cup heavy cream
1 pint raspberries, for topping the cake.
Melt the chocolate chips in the top of a double boiler. Using a rubber spatula, stir in the butter until smooth. Stir in the raspberry puree and mix until smooth. Transfer to a stand mixer with the whisk attachment and beat on medium high until the mixture is room temperature. Pour in the heavy cream and continue whipping until stiff enough to pipe. Frost the layer cake and top with the fresh raspberries.
2 cups sugar
1 ¾ cups flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350 degrees.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Fill two greased 8” rounds full with batter. Bake 25-28 minutes.
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