Decadent Passover Chocolate Raspberry Cake
 
Prep time
Cook time
Total time
 
Serves: 18 slices
Ingredients
  • Cake:
  • 6 eggs
  • 1 cup oil
  • 1 tsp vanilla
  • 1 cup cocoa
  • 1 ½ cups sugar
  • ¾ cup potato starch
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup chocolate chips
  • Chocolate Buttercream Frosting:
  • 3 sticks butter at room temperature
  • ⅔ cup cocoa
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Raspberry Filling:
  • 1 jar raspberry preserves
Instructions
  1. Preheat oven to 350 F.
  2. Whisk together eggs, oil, vanilla, cocoa, sugar, potato starch, baking soda, and salt.
  3. Once the batter is smooth, fold in chocolate chips.
  4. Grease two 8-inch cake pans and pour half the batter into each.
  5. Bake for 30 minutes or until toothpick comes out clean.
  6. Allow at least one hour for cakes to cool.
  7. In a large bowl, mix the softened butter and vanilla with hand mixer.
  8. Slowly add cocoa and powdered sugar, about ½ cup at a time.
  9. You may have to add a little more or less sugar depending on the consistency.
  10. Once the cakes have cooled, gentle turn first one out onto a cake stand. Spread a thick layer of raspberry preserves on top of first cake.
  11. Gently turn out the second cake on top of the preserves.
  12. With a spatula or knife, frost the cake with the buttercream frosting.
  13. Microwave 3 tablespoons of preserves for thirty seconds until softened and stir. Allow to cool.
  14. Gently drizzle the softened preserves over the frosted cake.
Recipe by Chef Times Two at https://www.cheftimestwo.com/decadent-passover-chocolate-raspberry-cake/