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Honey Chocolate Cake, Topped with Raspberry Frosting
- 2 2⁄3 cups cake flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2⁄3 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 2⁄3 cup boiling water
- 1 1⁄3 cups milk
- 2 teaspoons vanilla extract
- 1 cup Taylor Pass honey
- 1⁄2 cup butter
- 1⁄2 cup vegetable shortening
- 2 eggs
- 2 cups fresh raspberries
- 1⁄3 cup sugar
- 1 tablespoon unflavored gelatin
- 2 cups heavy cream
- 3 tablespoons sugar
- 6 tablespoons raspberry jam
- Butter two 9-inch cake pans and preheat oven to 350°F.
- Sift 2 2/3 cups flour, baking soda and salt into a medium bowl.
- Combine cocoa and espresso powder in another medium bowl.
- Whisk boiling water, then milk and vanilla into cocoa mixture. Using an electric mixer, beat sugar, butter, and shortening in large bowl until fluffy. Beat in eggs 1 at a time.
- Add dry ingredients alternately with buttermilk mixture in 3 additions each. - Beat batter until smooth, divide between pans.
- Bake cakes for 35 minutes, or until a toothpick is clean, let cakes cool.
- Combine raspberries and sugar in a saucepan and cook over medium heat. - Stir the mixture until it is a liquid. Stir in gelatin, continue to cook until dissolved.
- Remove from heat and transfer to a bowl.
- Refrigerate overnight.
- Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.
- Mix about a third of the whipped cream into the raspberry mixture until well combined. Fold in remaining whipped cream. Now put a thick layer of jam on the tops of your cakes.
- Take one cake and put some raspberry mousse on the top, cover with 2nd cake. use the rest of your frosting to cover sides and top of the cake.
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