date: 2020-10-28T19:37:23.090Z image: https://img-global.cpcdn.com/recipes/ef21252f9f2cdefb/751x532cq70/chocolate-raspberry-polka-dot-cake-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/ef21252f9f2cdefb/751x532cq70/chocolate-raspberry-polka-dot-cake-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/ef21252f9f2cdefb/751x532cq70/chocolate-raspberry-polka-dot-cake-recipe-main-photo.jpg author: Katharine Boone ratingvalue: 4.9 reviewcount: 40966 recipeingredient: - "3/4 cup Cocoa Baking" - "3/4 cup water boiling" - "3/4 cup unsalted butter softened" - "1 - 1/2 cups sugar" - "1 packed brown sugar 12 cups" - "3 eggs" - "3 teaspoons vanilla extract" - "3/4 cup buttermilk" - "3/4 cup water" - "3 cups cake flour" - "1 teaspoon Baking Powder" - "1/2 teaspoon baking soda" - "1/4 teaspoon plus 1/8 teaspoon salt" - "4 ounces chocolate semisweet chopped" - "1 cup whipping cream heavy" - "1 teaspoon raspberry extract" - "1 package raspberries frozen sweetened thawed 10 ounces" - "1 - 1/2 cups whipping cream whipped heavy" - "1 pound chocolate semisweet chopped" - "1 - 1/2 cups unsalted butter cubed" - "2 tablespoons corn syrup" - "2 teaspoons raspberry extract" - "2 ounces white candy coating melted" - "1 ounce dark chocolate candy coating melted" - "optional Blue food coloring " recipeinstructions: - "Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°." - "Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition." - "Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely." - "For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds." - "For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream." - "Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set." - "For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake." - "For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving. Yield: 16 servings" categories: - Recipe tags: - chocolateraspberry - polka - dot katakunci: chocolateraspberry polka dot nutrition: 147 calories recipecuisine: American preptime: "PT36M" cooktime: "PT34M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, chocolate-raspberry polka dot cake. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious. Chocolate-Raspberry Polka Dot Cake is one of the most well liked of current trending foods on earth. It is easy, it's quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Chocolate-Raspberry Polka Dot Cake is something which I have loved my entire life. To get started with this recipe, we have to prepare a few components. You can cook chocolate-raspberry polka dot cake using 25 ingredients and 8 steps. Here is how you cook that. ##### The ingredients needed to make Chocolate-Raspberry Polka Dot Cake: 1. Take 3/4 cup Cocoa Baking 1. Get 3/4 cup water boiling 1. Make ready 3/4 cup unsalted butter , softened 1. Make ready 1 - 1/2 cups sugar 1. Prepare 1 packed brown sugar - 1/2 cups 1. Take 3 eggs 1. Get 3 teaspoons vanilla extract 1. Take 3/4 cup buttermilk 1. Prepare 3/4 cup water 1. Make ready 3 cups cake flour 1. Get 1 teaspoon Baking Powder 1. Get 1/2 teaspoon baking soda 1. Prepare 1/4 teaspoon plus 1/8 teaspoon salt 1. Take 4 ounces chocolate semisweet , chopped 1. Make ready 1 cup whipping cream heavy 1. Take 1 teaspoon raspberry extract 1. Get 1 package raspberries frozen sweetened , thawed (10 ounces) 1. Prepare 1 - 1/2 cups whipping cream , whipped heavy 1. Make ready 1 pound chocolate semisweet , chopped 1. Take 1 - 1/2 cups unsalted butter , cubed 1. Make ready 2 tablespoons corn syrup 1. Make ready 2 teaspoons raspberry extract 1. Make ready 2 ounces white candy coating , melted 1. Prepare 1 ounce dark chocolate candy coating , melted 1. Get optional Blue food coloring , ##### Steps to make Chocolate-Raspberry Polka Dot Cake: 1. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°. 1. Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. 1. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. 1. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds. 1. For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream. 1. Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set. 1. For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake. 1. For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving. Yield: 16 servings So that is going to wrap it up for this exceptional food chocolate-raspberry polka dot cake recipe. Thank you very much for your time. I'm sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!