This cake starts out with 2 beautiful, perfectly chocolate-y 8-inch cakes. You’ll slice them both in half to create 4 laters.
The filling for this cake is an easy chocolate mousse. It starts with a thick chocolate-cream cheese mixture,
Which is then lightened up by folding in whipped cream to make is light and fluffy.
You’ll layer each of the chocolate cake layers with fresh raspberries.
They’ll lay nicer if you take the time to slice each one in half.
The fresh berries with their slight tartness balance the sweetness and richness of the cake and filling.
This cake stacks high for an impressive presentation!
The last step is to frost the cake. This is one step where I would make a change to the original recipe. It calls for a combination of both butter and butter-flavored shortening. I’m not opposed to shortening in baking, but I didn’t love it in the frosting because the taste came through.
Next time I think I’ll use all butter in place of the shortening. And I would definitely make this cake again! If I had more time I would have whipped up a little ganache using the extra cream from the filling and drizzled it around the edges, but it’s great plain-Jane like this, too! Just pop a few berries on top and you’re good to go.
I loved the ratio of filling to cake to frosting, this cake is really balanced and so delicious.
The bright fresh berries burst with flavor and every bite perfect.
