Destiny’s Decadent Chocolate Dessert
This past week, I had a craving for something sweet and chocolatey. I bought myself a bag of white chocolate peanut M &M’s, but it didn’t satisfy my need. Mom and I watched an episode of The Great British Baking Show on Netflix a couple of nights ago, and the idea of making a chocolate raspberry layer cake popped into my head. Mom and Dad’s wedding anniversary was coming up, and I had a horrible chocolate craving, so I thought it would be the perfect time for cake.
This week I would like to share my take on a chocolate raspberry cake from my kitchen to yours. It’s a chocolate cake with three different types of chocolate, raspberry preserves in a pastry cream filling topped with a Nutella frosting. It’s moist and sweet and tastes just like a chocolate raspberry truffle, so if you love chocolate as much as I do, you will love this decadent recipe. The following recipe makes a three-layer cake or six mini mason jar desserts.
Gluten-Free Chocolate Cake
- 2 sticks of salted butter, melted and cooled slightly
- 2 cups of sugar
- 4 large eggs
- 1 cup of Daisy’s sour cream
- ¼ cup of cold brew coffee
- 2 teaspoons of pure vanilla extract
- 3 cups of Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- ½ teaspoon of nutmeg
- 2 tablespoons of Nutella
- ¼ cup of Nestle cocoa powder
- ¼ cup of Hershey’s cocoa powder
- 1/4 cup of heavy whipping cream
Raspberry Pastry Cream:
- ½ cup of salted butter softened
- ½ cup of vegetable shortening
- 3 cups of powdered sugar
- 6 tablespoons of heavy whipping cream
- 1 teaspoon of pure vanilla extract
- ½ tablespoon of Lorann’s raspberry bakery emulsion
- 3 tablespoons of Smucker’s Natural Red Raspberry fruit spread
Nutella Frosting Recipe from Cookies & Cups:
- 3/4 cup of salted butter, room temperature
- 3/4 cup of Nutella’s Chocolate Hazelnut Spread
- 2 cups of powdered sugar
- 1 teaspoon of pure vanilla extract
- 4 tablespoons of heavy cream
- Gather all of your dry ingredients and measure out the flour, cocoa powders, baking soda, and spices in a mixing bowl. Combine all the dry ingredients using a whisk and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, blend the sugar and butter until light and fluffy, about two minutes. Add the eggs and mix to incorporate fully.
- Add in the sour cream and vanilla extract.
- With the mixture on low speed, gradually add the flour mixture in 2 batches, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat.
- In a liquid measuring cup, measure out the cold brew coffee, then add the heavy cream to the measuring cup. Stir with a spoon to combine the liquids.
- Pour in the heavy cream and coffee mixture slowly while the dry ingredients are being incorporated with the wet ingredients.
- Mix batter until it is smooth and blended well.
- Once the batter is blended and fluffy, fold in the chocolate hazelnut spread using a baking spatula.
- Preheat the oven at 350 degrees Fahrenheit.
- Spray two eight-inch cake pans or three six-inch cake pans with baking spray.
- Cut parchment paper to fit the pans and place the paper on the bottom. Fill pans with batter 2/3 of the way.
- Baking tip: Use a cookie or ice cream scooper to fill the pans evenly.
- Bake cakes for 20-30 minutes if using the larger cake pans. Bake cakes for 18-22 minutes if using the smaller cake pans. Time may vary depending on the type of oven you have.
- While the cakes are in the oven, you can prepare the filling and frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and shortening until light and fluffy.
- With the mixer on low speed, gradually add the powdered sugar, and continue beating until well combined.
- Pour the heavy cream into the bowl as the powdered sugar is being added to the butter mixture.
- Add in the vanilla extract, raspberry flavoring, and jam, beating just until combined, stopping to scrape down the sides and bottom of the bowl as needed. Do not over-beat or the filling will not be fluffy.
- Set filling aside at room temperature until ready to use.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and Nutella together for 2 minutes until combined and creamy, scraping sides as necessary.
- Turn mixer to low and add in the powdered sugar, vanilla, and heavy cream.
- Once the powdered sugar is mixed in, turn mixer back up to medium-high and whip for two more minutes until creamy and fluffy, again, scraping sides as needed.
- Spread or pipe on top of the cake when they are cooled.
Assembly & Decorating:
Unfortunately, as I was assembling my cake, it became too soft and fell apart. I was upset and disappointed, but I turned my cake idea into a mini dessert layering the cake, filling and frosting into a yogurt jar.
Here are the steps to making the mason jar desserts:
- Remove one of the cakes from the pan and place it on a cake board or a plate. Trim the cake if needed.
- Pipe a ring of frosting around the cake then spread the filling in the middle of the cake.
- Place the next cake on top and repeat with frosting and filling.
- Once you have the cakes layered, brake up the cake into pieces and place them in a bowl.
- Time to fill your jar, place two to three pieces of cake on the bottom, a spoonful of raspberry filling, then another piece of cake, a spoonful of filling.
- Then, using a piping bag and swirl pastry tip, pipe a circle of frosting on top of the jar.
- Top your mini dessert with a piece of fruit or your favorite candy.
I hope you enjoy making this recipe as much as I had fun eating a slice of cake while watching an episode of Murder, She Wrote before going to bed.