Chocolate Covered Raspberry Cake
Author: Madison Martin
Madison searched high and low for a recipe, not finding what she was looking for, she combined a couple of others with her own unique touches to make this delectable cake for Logan's birthday.
Ingredients
- Cake
- 1 Package Duncan Hines White Cake Mix
- 1 Package Raspberry Jello
- 4 Eggs
- ½ Cup Canola Oil
- ¼ Cup Hot Water
- 12 Oz Package Frozen Raspberries (Thawed)
- 1 Jar Raspberry Jam
- Ganache
- 2 Cups Semi-Sweet Chocolate Chips
- 1 Cup Heavy Whipping Cream
Instructions
- Cake
- Combine Cake Mix, Jello, Eggs, Canola Oil and Hot Water
- Mix thoroughly
- Stir in thawed raspberries
- Divide evenly into two greased 9" round pans (cut out 9" parchment paper rounds for bottom of pan)
- Bake in pre-heated oven at 350 degrees for 35 minutes
- Remove from oven, cooling in pan elevated on rack.
- Gently go around the edge of pan making sure the cake hasn't stuck to the pan.
- After cooled turn the cake out on to wire racks
- Remove parchment rounds if stuck to cake
- Place first cake on platter
- Spread layer of raspberry jam evenly over the cake
- Place second cake on top of jam layer
- Ganache
- Heat heavy whipping cream over medium heat until it starts to bubble
- Pour heated cream into bowl with chocolate chips and let stand for a minute to start melting
- Stir until all chips have melted and mixture is smooth
- Allow mixture to cool until it thickens
- Apply ganache to top and sides of the cake until well coated
- Place in refrigerator for at least two hours to allow ganache to set
- Enjoy!
