Chocolate Covered Raspberry Cake

Chocolate Covered Raspberry Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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.
  • 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
  1. Cake
  2. Combine Cake Mix, Jello, Eggs, Canola Oil and Hot Water
  3. Mix thoroughly
  4. Stir in thawed raspberries
  5. Divide evenly into two greased 9" round pans (cut out 9" parchment paper rounds for bottom of pan)
  6. Bake in pre-heated oven at 350 degrees for 35 minutes
  7. Remove from oven, cooling in pan elevated on rack.
  8. Gently go around the edge of pan making sure the cake hasn't stuck to the pan.
  9. After cooled turn the cake out on to wire racks
  10. Remove parchment rounds if stuck to cake
  11. Place first cake on platter
  12. Spread layer of raspberry jam evenly over the cake
  13. Place second cake on top of jam layer
  14. Ganache
  15. Heat heavy whipping cream over medium heat until it starts to bubble
  16. Pour heated cream into bowl with chocolate chips and let stand for a minute to start melting
  17. Stir until all chips have melted and mixture is smooth
  18. Allow mixture to cool until it thickens
  19. Apply ganache to top and sides of the cake until well coated
  20. Place in refrigerator for at least two hours to allow ganache to set
  21. Enjoy!


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