Chocolate Chunk Cake with Raspberry Filling
Colleen Brown
I have made this for a lot of weddings and other occasions. It is very good.
ingredients
- 3 1/4 c. cake flour
- 2 1/2 t. baking powder
- 1/2 t. salt
- 1 1/2 cubes butter, room temp
- 2 1/2 c. sugar (divided)
- 1 3/4 c. water, room temp
- 3 egg whites
- 6 oz bittersweet chocolate, chopped into 1/4" pieces
- Filling:
- 1 c. raspberry jam
- 2 pints fresh raspberries
- Frosting:
- 11 oz. white chocolate, chopped
- 2 8 oz. pkgs cream cheese, room temp.
- 2 cubes butter, room temp
- 1 1/2 t. vanilla
- 1/2 t. almond extract
directions
- 1
Prepare 3 9" cake pans. Grease and line with wax paper.
- 2
Sift flour, baking powder and salt into large bowl. Set aside. Beat butter until smooth.
- 3
Add 1 1/2 cups of sugar. Beat until fluffy. Alternately add flour and water to this beating well after each addition.
- 4
In separate bowl beat egg whites until medium peaks form. Gradually add other 1 cup sugar while beating until very thick and glossy, about 5 minutes. Fold 1/3 whites into batter. Then fold rest of whites in 2 additions. Fold in chocolate pieces that have been dusted with flour.
- 5
Pour into prepared pans. Bake at 350 for 35 minutes or until toothpick comes out clean. May take longer depending on how full the pans are. Cool in pans for 30 minutes then take out of pans. Cool completely.
- 6
Frosting:
- 7
Melt white chocolate. Stir until smooth. Cool to room temp. Set aside. Beat cream cheese and butter until smooth. In 3 additions add melted chocolate to this. Beat in vanilla and almond extracts.
- 8
Assembly:
- 9
Spread each cake layer with raspberry jam. Then layer raspberries on top. Top with frosting. Then frost the outside of the cake.
Source: Colleen Brown
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