Chocolate-Raspberry Polka Dot Cake Recipe

Posted by
Rate It!
Chocolate-Raspberry Polka Dot Cake
Add your photo!
Ingredients
29
Count
Nutrition
702
Calories
Total time
20
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
  2. Dissolve cocoa in boiling water; cool. In a large bowl, cream the 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 the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk mixture, beating well after each addition.
  3. Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. 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.
  5. 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.
  6. 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.
  7. For glaze, in a microwave, melt the chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.
  8. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 702.19 Kcal (2940 kJ)
Calories from fat 426.27 Kcal
% Daily Value*
Total Fat 47.36g 73%
Cholesterol 127.02mg 42%
Sodium 141.95mg 6%
Potassium 254.1mg 5%
Total Carbs 67.99g 23%
Sugars 36.88g 148%
Dietary Fiber 6.63g 27%
Protein 6.96g 14%
Vitamin C 0.5mg 1%
Vitamin A 0.3mg 11%
Iron 4.2mg 23%
Calcium 76.7mg 8%
Amount Per 100 g
Calories 373.54 Kcal (1564 kJ)
Calories from fat 226.76 Kcal
% Daily Value*
Total Fat 25.2g 73%
Cholesterol 67.57mg 42%
Sodium 75.51mg 6%
Potassium 135.17mg 5%
Total Carbs 36.17g 23%
Sugars 19.62g 148%
Dietary Fiber 3.53g 27%
Protein 3.7g 14%
Vitamin C 0.3mg 1%
Vitamin A 0.2mg 11%
Iron 2.2mg 23%
Calcium 40.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 17.2
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top