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Chocolate Cake with Raspberry Filling and Moca Icing

suggestions

Make it Gluten Free: Use gluten free flour.

Use only Dairy Free: Substitute dairy free margarine for butter in cake and icing and dairy free chocolate. Use any dairy free milk such as almond or soy milk in cake recipe.

Keep it Soy Free: Substitute any milk other than soy in cake recipe.

Diabetics can enjoy: Substitute ¾ cups stevia for sugar in cake recipe. Use sugar free jam for filling. Use sugar free confectioner’s sugar or drizzle warmed sugar free raspberry jam on top of cake in place of frosting.

Coffee Free: Can’t have coffee? Add powdered carob or omit.

Serves 8

 

Cake

3 ounces unsweetened baking chocolate

1¾ cup flour

1 tablespoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon cloves

1 cup pecans, ground

½ cup butter

1 ½ cups sugar

1 teaspoon vanilla extract

4 eggs, separated

¾ cup milk of choice

 

Filling

¼ cup raspberry jam, room temperature

 

Mocha Frosting

½ cup butter, room temperature                         

1 teaspoon vanilla extract

2 cups powdered sugar                     
3 tablespoons brewed coffee

2 ounces baking chocolate, melted

2 square white chocolate, melted with 1 teaspon canola oil, optional

Cake

1. Preheat oven to 350 F.  Coat two 8-inch cake pans with non-stick spray.

2. Separate eggs. Melt chocolate over double boiler. Remove from heat.

3. Mix together sifted flour, baking powder, salt, cinnamon, cloves and chopped nuts.

4. Beat butter until soft and add sugar gradually, blending until light and creamy. Add cooled chocolate and vanilla.

5. Beat yolks into batter one at a time. Beat egg whites until stiff and set aside.

6. Add 1/3 of the flour mixture to the butter mixture, alternating with milk. Stir batter until smooth after each addition.

7. Fold beaten egg whites into the cake batter. Bake in prepared pans for about 20-25 minutes or until tester comes out clean.ptin

8. Cool. 

Filling

1. Spread raspberry jam on top of one cake until the entire layer is covered. Place other cake over the jam.

2. Ice with mocha frosting.

Frosting:

  1. Cream butter. Add confectioner’s sugar slowly and beat until smooth.

  2. Mix in vanilla and coffee.  If icing is too thick to spread, add 1-2 teaspoons of water or milk of choice until desired consistency.

  3. Spread on top and sides of cake

  4. Optional: Drizzle white chocolate on top of mocha frosting.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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