Chocolate-Raspberry Layer Cake
Description: Indulge in the decadent delight of our Chocolate-Raspberry Layer Cake, a luscious dessert perfect for any occasion. This recipe combines the rich flavors of chocolate with the tart sweetness of raspberries to create a harmonious symphony of taste and texture. Whether you’re celebrating a special event or simply satisfying your sweet tooth, this frozen dessert will surely impress your guests and leave them craving for more!
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Servings: 16
- Calories: 113.8 per serving
- Fat Content: 2.1g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 52.9mg
- Sodium Content: 80mg
- Carbohydrate Content: 21.9g
- Fiber Content: 1.6g
- Sugar Content: 16.3g
- Protein Content: 2.6g
Ingredients:
- 4 eggs
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
Instructions:
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Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready when you need it.
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Prepare Pan: Lightly grease a 15 1/2-by-10 1/2-by-1-inch jelly roll pan. Line the bottom with waxed paper and grease the paper to prevent sticking.
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Beat Egg Whites: In a large bowl of an electric mixer, beat the egg whites at high speed until soft peaks form when the beaters are slightly raised. Gradually add in 1/2 cup of granulated sugar, continuing to beat until stiff peaks form.
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Beat Egg Yolks: In a separate small bowl, beat the egg yolks with the remaining sugar until thick and lemon-colored, approximately 5 minutes.
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Combine Dry Ingredients: Sift together the flour, cocoa, baking powder, baking soda, and salt onto waxed paper.
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Mix Batter: At low speed, beat the water and vanilla into the egg yolk mixture. Gradually add the sifted flour mixture, mixing until combined. Scrape down the sides of the bowl with a rubber spatula.
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Fold in Egg Whites: Using a gentle under-and-over motion with the rubber spatula, fold the egg yolk mixture into the beaten egg whites until evenly combined. Spread the batter evenly into the prepared pan.
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Bake: Bake for 12 to 15 minutes, or until the surface of the cake springs back when gently pressed with a fingertip.
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Cool: Allow the cake to cool in the pan on a wire rack for 10 minutes. Invert the cake onto a large wire rack, gently peel off the waxed paper, and turn the cake top side up to cool completely.
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Cut Cake: Once cooled, use a serrated knife to cut the cake crosswise into quarters, creating four 10-by-3 3/4-inch layers.
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Prepare Sherbet: Line the jelly roll pan with foil, then spread the raspberry sherbet evenly into the pan. Refreeze until firm, then cut the sherbet into three pieces crosswise through the foil.
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Assemble Cake: Place one cake layer on a serving plate and invert one portion of raspberry sherbet over the cake layer, peeling off the foil. Repeat with the remaining cake and sherbet layers, ending with a cake layer on top.
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Freeze: Loosely wrap the assembled cake with plastic wrap and freeze until firm.
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Decorate: Just before serving, cut a rectangle of waxed paper slightly smaller than the top of the cake layer. Place it on top of the cake and dust the edges heavily with confectioners’ sugar. Remove the paper and lightly dust the center with more sugar.
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Serve: Slice and serve your Chocolate-Raspberry Layer Cake to delight your taste buds with its irresistible flavors and textures. Enjoy!
This Chocolate-Raspberry Layer Cake is a true masterpiece, combining the richness of chocolate with the freshness of raspberries in every delightful bite. Whether you’re celebrating a special occasion or simply treating yourself to a decadent dessert, this recipe is sure to impress. So gather your ingredients, follow the simple steps, and indulge in the ultimate sweet treat that will leave everyone craving for more!
