Chocolate-Raspberry Polka Dot Cake

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Chocolate-Raspberry Polka Dot Cake. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Chocolate-Raspberry Polka Dot Cake is one of the most favored of current trending foods on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Chocolate-Raspberry Polka Dot Cake is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Chocolate-Raspberry Polka Dot Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate-Raspberry Polka Dot Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chocolate-Raspberry Polka Dot Cake is 16-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate-Raspberry Polka Dot Cake estimated approx 180 mins.

To get started with this recipe, we must first prepare a few ingredients. You can have Chocolate-Raspberry Polka Dot Cake using 25 ingredients and 8 steps. Here is how you can achieve it.

Chocolate cake layers are filled with a delightful raspberry whipped cream and silky ganache. It's all draped in a rich chocolate glaze. Then to add some whimsy, it's decorated with polka dots.

Ingredients and spices that need to be Prepare to make Chocolate-Raspberry Polka Dot Cake:

1. 3/4 cup Cocoa Baking
2. 3/4 cup water boiling
3. 3/4 cup unsalted butter , softened
4. 1 - 1/2 cups sugar
5. 1 packed brown sugar - 1/2 cups
6. 3 eggs
7. 3 teaspoons vanilla extract
8. 3/4 cup buttermilk
9. 3/4 cup water
10. 3 cups cake flour
11. 1 teaspoon Baking Powder
12. 1/2 teaspoon baking soda
13. 1/4 teaspoon plus 1/8 teaspoon salt
14. 4 ounces chocolate semisweet , chopped
15. 1 cup whipping cream heavy
16. 1 teaspoon raspberry extract
17. 1 package raspberries frozen sweetened , thawed (10 ounces)
18. 1 - 1/2 cups whipping cream , whipped heavy
19. 1 pound chocolate semisweet , chopped
20. 1 - 1/2 cups unsalted butter , cubed
21. 2 tablespoons corn syrup
22. 2 teaspoons raspberry extract
23. 2 ounces white candy coating , melted
24. 1 ounce dark chocolate candy coating , melted
25. optional Blue food coloring ,

Instructions to make 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°.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
8. 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

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Make Homemade Chocolate-Raspberry Polka Dot Cake. Thanks so much for your time. I am sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!