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Composition of Chocolate-Raspberry Polka Dot Cake:
- Make ready 3/4 cup - Cocoa Baking
- Take 3/4 cup of water boiling
- Make ready 3/4 cup - unsalted butter , softened
- Make ready 1 - 1/2 cups - sugar
- Make ready 1 packed brown sugar - 1/2 cups
- Make ready 3 - eggs
- Prepare 3 teaspoons - vanilla extract
- Prepare 3/4 cup buttermilk
- Make ready 3/4 cup water
- Provide 3 cups of cake flour
- Make ready 1 teaspoon of Baking Powder
- Get 1/2 teaspoon of baking soda
- Take 1/4 teaspoon plus 1/8 teaspoon - salt
- Provide 4 ounces for chocolate semisweet , chopped
- Take 1 cup for whipping cream heavy
- Require 1 teaspoon - raspberry extract
- Require 1 package raspberries frozen sweetened , thawed (10 ounces)
- You need 1 - 1/2 cups of whipping cream , whipped heavy
- Need 1 pound chocolate semisweet , chopped
- Need 1 - 1/2 cups for unsalted butter , cubed
- Prepare 2 tablespoons - corn syrup
- Provide 2 teaspoons - raspberry extract
- Give 2 ounces - white candy coating , melted
- Require 1 ounce for dark chocolate candy coating , melted
- Give optional - Blue food coloring ,
Chocolate-Raspberry Polka Dot Cake making:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°.
- Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. In a small bowl, combine buttermilk and water; set aside. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract. Refrigerate until chilled. In a small bowl, beat chocolate mixture until soft peaks form, about 15 seconds.
- For raspberry cream, place raspberries in a food processor, cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Gently fold juice into whipped cream.
- Cut each cake horizontally into two layers. Place one cake layer on a serving plate; spread with 1 cup raspberry cream. Top with another cake layer; spread with half of the ganache. Repeat raspberry and ganache layers. Top with another cake layer; spread with remaining raspberry cream. Top with remaining cake layer. Refrigerate for 1 hour or until set.
- For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
- For garnish, in a microwave, melt candy coating in separate bowls; stir until smooth. Tint half of the white coating using blue coloring if desired. Pipe or spoon melted coating onto waxed paper in different sized circles; let stand until set. Press circles onto cake. Refrigerate cake until serving. Yield: 16 servings
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