Chocolate Chip Chocolate Cake With Raspberry Cream

Name: Chocolate Chip Chocolate Cake With Raspberry Cream Filling And Orange Almond Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 cups sugar; 1 cup unsweetened cococa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups milk; 2/3 cup vegetable oil; 2 eggs; 2 cups semi sweet chocolate chips; 1 cup cream cheese, softened; 1/4 cup shortening; 1 1/2 tablespoons water; 2 3/4 cups powdered sugar; 1/4 cup raspberry jam; 2 tablespoons raspberry jam; 2 cups powdered sugar; 1/2 teaspoon almond extract; 2 tablespoons fresh squeezed orange juice

Servings: persons

2 cups flour
2 cups sugar
1 cup unsweetened cococa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups milk
2/3 cup vegetable oil
2 eggs
2 cups semi sweet chocolate chips
1 cup cream cheese, softened
1/4 cup shortening
1 1/2 tablespoons water
2 3/4 cups powdered sugar
1/4 cup raspberry jam
2 tablespoons raspberry jam
2 cups powdered sugar
1/2 teaspoon almond extract
2 tablespoons fresh squeezed orange juice

1
Preheat oven to 350 degrees F. Grease and flour two 9 x 1 1/2 inch round cake pans and set aside.
2
In a large bowl combine flour, sugar, cocoa powder, baking soda and powder and salt. Add milk and oil and beat on low just until combined. Add eggs, one at a time, until thoroughly mixed, about 2 minutes. Pour batter evenly into each prepared cake pan and smooth tops with a spatula.
3
Bake 30 to 35 minutes until toothpick comes out clean. Cool cakes in pans on a rack about 10 minutes. Carefully remove cakes from pans and continue cooling on rack until completely cool.
4
In a medium bowl combine ingredients for filling and beat until smooth. Let chill in fridge at least 30 minutes.
5
Combine ingredients for drizzle until desired consistency is achieved. Assemble cake by slathering filling on top one of the cakes and topping with the other. Evenly pour drizzle over top and return to fridge to set and let flavors meld another 30 minutes.

2316

kcal

Calories

Fat

348

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups flour, 2 cups sugar, 1 cup unsweetened cococa powder, 1 teaspoon baking powder, and more.

Yes, Chocolate Chip Chocolate Cake With Raspberry Cream Filling And Orange Almond Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Chocolate Cake With Raspberry Cream Filling And Orange Almond Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions