In preparation for my move, I need to eat everything out of my freezer. I always keep an emergency bag of frozen raspberries as they can be turned into an amazing fast dessert. They made a great filling for a rich chocolate cake. I brought this to work and make everyone’s day.
3/8 cup cocoa
3/4 teaspoons baking powder
3/8 teaspoon baking soda
1 cups sugar
1/4 cup butter flavored shortening
1 extra large egg
1/2 cup milk
1/2 tablespoon vanilla extract
Grease 4 4-inch spring form pans. Preheat the oven to 350 degrees.
In the bowl of a stand mixer, combine all of the dry ingredients and stir to combine. Add the shortening, egg, milk and vanilla and turn the mixer on low. Once the flour is combined turn the mixer on high and beat for at least 5 minutes so that the batter gets fluffy.
Pour the batter into the cake pans and bake for at least 30 minutes, until a toothpick inserted comes out clean.
Cool the cake in the pan for 5 minutes then turn out onto a wire rack and cool completely. Cut the cooled cake into two rounds.
Raspberry Mousse Filling:
10 oz bag frozen raspberries
1 cup sugar
1 envelope unflavored gelatin
1 ½ cup heavy cream
Heat the raspberries and sugar in a small saucepan. Stir until all of the raspberries break down and are heated through. Run the raspberries through a strainer and into a new saucepan. Add the gelatin to the raspberries and heat until the gelatin is dissolved. Remove from the heat and set aside.
In the bowl of an electric stand mixer, whip the heavy cream until it form soft peaks. Fold the cooled raspberries into the whipped cream.
Divide the filling evenly between the four cakes to make a double layer cake.
1 1/2 cup semisweet chocolate chips
½ cup heavy cream
1 pint fresh raspberries
Place the chocolate and cream in a metal bowl over a pot of water on medium high heat. Stir the chocolate with a rubber spatula until the chocolate is completed melted. Take the chocolate off of the pot of water and set aside till the chocolate thickens enough to work with it.
Place the cakes on top of the rack and cover with the cooled ganache. Decorate the tops with the raspberries and cool over night before serving.