Chocolate-Raspberry Cake
Description
The four layers of this chocolate cake are filled with a sweet raspberry filling and frosted with a creamy combo of whipped topping and store-bought vanilla frosting.
Ingredients
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baking spray
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1 teaspoon cocoa powder, or as needed
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1 teaspoon all-purpose flour, or as needed
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1 (15 1/4 ounce) package chocolate cake mix
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1 cup water
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1 (6 ounce) container vanilla yogurt
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1 (3 9/10 ounce) package instant chocolate pudding mix
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1/3 cup vanilla-flavored vodka
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1/3 cup vegetable oil
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3 large eggs
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1/2 (12 ounce) package miniature chocolate chips, or more to taste
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12 ounces fresh raspberries, or more to taste
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1/3 cup white sugar
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1 (16 ounce) container prepared vanilla frosting
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1 (8 ounce) container frozen nondairy whipped topping, thawed
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3 (1 ounce) squares white chocolate, melted and cooled
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
2
Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
3
Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
4
Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
5
Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
6
Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
7
Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.