1 cube butter
1 cup sugar
4 eggs
16 oz chocolate syrup
1 tbsp vanilla
1 cup flour
1 tsp instant coffee crystals
1. cream butter and sugar. Add eggs one at a time. Then add chocolate syrup and vanilla. Add the flour and coffee crystals--being careful not to overmix (will make cake tough).
2. Divide between two round cake pans. Bake at 325 for 25-30 minutes, or until tooth pick comes out clean. Let cakes cool.
Filling:
1 pkg frozen raspberries, thawed (discard excess juice) and smashed
1 8-oz pkg cream cheese
1/2 cup heavy whipping cream
1/4-1/2 cup powdered sugar
1 tsp vanilla
1. Combine cream cheese, powdered sugar and vanilla, beat until smooth. Beat cream until stiff. Fold in whipped cream to cream cheese until completely combine. May store in fridge until cake cooled.
2. Once cake is cooled, make a layer of raspberries on your bottom cake layer. Next, spread on your cream cheese/whipped cream topping evenly. Place the second cake on top, and place in fridge until cooled.
Frosting, chocolate genache:
8 oz good quality semi-sweet chocolate chips
1/2 cup heavy whipping cream.
1/4 tsp instant coffee crystals
1. Heat the cream in a pan until simmering. Pour over chocolate chips in a bowl. Let sit 5 minutes, then stir until completely combined, add coffee crystals. Let the frosting sit 15 minutes before frosting the cake.
Icing tips: Genache can be a little more tricky. It is essential your cake is properly cooled. Start on top and then frost sides. I place pieces of wax under the edges of the cake, and then remove them after I am done frosting. This keeps your plate clean. Is best served after a night in the fridge.
This cake is to die for.
