Chocolate Raspberry Layer Cake

I love raspberries. And, I love chocolate. So this Chocolate Raspberry Layer Cake would surely be a treat for me. Jenna Vavra recently baked one for her mother-in-law’s birthday and says that while it’s easy to make, the final result is impressive — gorgeous and scrumptious. And divine. Even though it begins with a “devil’s food” cake, this could be called “a match made in confection heaven.” CJK 

Chocolate Raspberry Layer Cake

(Jenna Vavra)

Photo by Jenna Vavra

1 devil’s food cake mix

1 (8 oz.) package cream cheese, softened

1/2 cup sugar

1 tsp. vanilla extract

1 cup finely chopped pecans

2 cups heavy whipping cream, whipped

2 pints fresh raspberries

1/2 cup pecan halves

1 dark chocolate candy bar

Prepare and bake the cake according to package directions, using two 9-inch round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; stir in chopped pecans. Fold in whipped cream. (Reserve 1/2 cup of this mixture for decorating top of cake.)

*Split each cake into two horizontal layers. Place one layer on a serving plate; top with a fourth of the remaining cream cheese mixture. Arrange 1 cup raspberries over filling; repeat layers three times.

Garnish with reserved cream cheese mixture, raspberries, pecan halves and **chocolate curls. Refrigerate until serving.

Yield: 12 servings

A note from Jenna: *Make sure your cake is completely cooled before attempting to cut it into layers. Using a serrated knife and keeping the knife level, cut into the side of the cake about a quarter of the way, continually turn the cake and cut until finished.

Once the four layers are cut, there will be two layers with rounded tops. When placing these onto the cake, flip them upside down so there will be a level surface for the filling to be placed on.

**Use a high quality candy bar for the chocolate curls. (I like a dark chocolate candy bar — the darker the better in my opinion — such as Ghirardelli.) Create the curls by shaving the side of the chocolate bar with a vegetable peeler.

A note from Carol: Jenna loves spending time in the kitchen preparing great meals and special treats for her husband, Corin, and their daughters, Carley Ann (8) and Audrey Vaughn (3 mos.). She shares her culinary talents through “jenna knows best!” — a perky and inviting blog, which features recipes, kitchen tips and entertaining ideas. Jenna does billing and transcribing for the St. Cloud Diocesan Tribunal. She and her family are members of St. Paul Parish in St. Cloud, Minnesota.