Name: Chocolate-Raspberry Polka Dot Cake
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 3/4 cup baking cocoa -; 3/4 cup boiling water -; 3/4 cup unsalted butter, softened -; 1-1/2 cups sugar -; 1-1/2 cups packed brown sugar -; 3 large eggs -; 3 teaspoons vanilla extract -; 3/4 cup buttermilk -; 3/4 cup water -; 3 cups cake flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon plus 1/8 teaspoon salt -; GANACHE: -; 4 ounces semisweet chocolate, chopped -; 1 cup heavy whipping cream -; 1 teaspoon raspberry extract -; RASPBERRY CREAM: -; 1 package (10 ounces) frozen sweetened raspberries, thawed -; 1-1/2 cups heavy whipping cream, whipped -; Glaze: -; 1 pound semisweet chocolate, chopped -; 1-1/2 cups unsalted butter, cubed -; 2 tablespoons corn syrup -; 2 teaspoons raspberry extract -; Garnish: -; 2 ounces white candy coating, melted -; 1 ounce dark chocolate candy coating, melted -; Blue food coloring, optional -

Ingredients for - Chocolate-Raspberry Polka Dot Cake

1. 3/4 cup baking cocoa

2. 3/4 cup boiling water

3. 3/4 cup unsalted butter, softened

4. 1-1/2 cups sugar

5. 1-1/2 cups packed brown sugar

6. 3 large eggs

7. 3 teaspoons vanilla extract

8. 3/4 cup buttermilk

9. 3/4 cup water

10. 3 cups cake flour

11. 1 teaspoon baking powder

12. 1/2 teaspoon baking soda

13. 1/4 teaspoon plus 1/8 teaspoon salt

14. GANACHE:

15. 4 ounces semisweet chocolate, chopped

16. 1 cup heavy whipping cream

17. 1 teaspoon raspberry extract

18. RASPBERRY CREAM:

19. 1 package (10 ounces) frozen sweetened raspberries, thawed

20. 1-1/2 cups heavy whipping cream, whipped

21. Glaze:

22. 1 pound semisweet chocolate, chopped

23. 1-1/2 cups unsalted butter, cubed

24. 2 tablespoons corn syrup

25. 2 teaspoons raspberry extract

26. Garnish:

27. 2 ounces white candy coating, melted

28. 1 ounce dark chocolate candy coating, melted

29. Blue food coloring, optional

How to cook deliciously - Chocolate-Raspberry Polka Dot Cake

1 . Stage

Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside. Preheat oven to 350°.

2 . Stage

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.

3 . Stage

Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

4 . Stage

For ganache, place chocolate in a small bowl. Bring cream just to a boil; pour over chocolate. Whisk until smooth. Stir in extract. Chill. Beat chocolate mixture until soft peaks form, about 15 seconds.

5 . Stage

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 . Stage

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 . Stage

For glaze, in a microwave, melt chocolate, butter and corn syrup; stir until smooth. Stir in extract. Cool slightly, stirring occasionally. Pour over cake.

8 . Stage

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.