Sunday, February 10, 2013
Double Chocolate Layer Cake with Raspberry Filling
For our anniversary, I knew I wanted to do another rosette iced cake; one of our favorite cakes is this double chocolate layer cake. My hubby is a fan of raspberry, so I decided to make a raspberry filling to go with it.
Once the cake was made (it actually made two 9 inch pans AND a loaf pan, which I used for something else)
After the cake had cooled, I placed it in the freezer to firm up. While this was happening, I made the filling.
1 pkg dream whip
1/2 cup milk
1 tsp vanilla
Mix on high of electric mixer for approximately 5 minutes, or until stiff peaks form; add in *raspberry coulis and continue with mixer on medium or high for another 2 minutes or so
*1/4 raspberry coulis (about 1 cup of raspberries, 1/2 tbsp sugar; cook over medium heat until it becomes a liquid. I don't like seeds in mine, so I used a sieve and strained the liquid through)
Remove the cake from freezer after approx. 1 hour, slice in half to create 2 layers. Spread filling mixture over bottom layer, then replace top layer. Freeze again.
Remove from freezer and do a crumb coat on the cake with your icing choice (this doesn't need to be neat, it just helps to "seal" the cake)
Using a 1m tip, pipe rosettes all over cake; to fill in spots between roses, you can either do stars or you can use a sweeping motion.