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Chocolate-Raspberry Cream Cake
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Prep Time:
40 minutes
Total Time:
1 hour 15 minutes
Indulge in a decadent raspberry cream chocolate cake bursting with fresh raspberries and dark chocolate chips - the perfect taste of summer.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix, baked into 2 (9-inch) round cakes as directed on box, cooled completely
  • 1 1/2 cups whipping cream
  • 1 pint (2 cups) fresh raspberries
  • 1/2 cup powdered sugar
  • 1 cup whipping cream
  • 2 cups high-quality dark chocolate chips or broken chocolate pieces
Instructions:
  • Using a sharp knife, trim the top off the cooled, baked cake layer to create a leveled surface, then delicately place it on a plate.
  • In a medium bowl, whip 1 1/2 cups of cream with an electric mixer on high until fluffy. Set aside one raspberry for garnish, then add the rest of the raspberries and powdered sugar to the cream. Mix on low speed until combined.
  • With a stylish metal spatula, elegantly spread the luscious raspberry-cream mixture on top of the first cake layer on a plate, ensuring it reaches the edges. Gently place the second cake layer on top. Glide the spatula around the edge of the cake to create a smooth finish on the cream layer.
  • Microwave the chocolate ganache ingredients in a medium microwavable bowl on High for 1 minute. Stir until creamy. If the chocolate is not fully melted, microwave for an additional 30 to 60 seconds. Spoon the ganache over the top of the cake, letting it cascade down the sides.
  • Add a single raspberry in the center of the cake. Let the ganache firm up at room temperature before serving. If not serving within 30 minutes, lightly cover the cake and refrigerate until ready to serve.

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