Who says there are no good Passover desserts? Every Passover, I make this Decadent Passover Chocolate Raspberry Cake. It’s easy to make and always a crowd pleaser, especially among chocoholics. Enjoy!
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
- Preheat oven to 350 F.
- Whisk together eggs, oil, vanilla, cocoa, sugar, potato starch, baking soda, and salt.
- Once the batter is smooth, fold in chocolate chips.
- Grease two 8-inch cake pans and pour half the batter into each.
- Bake for 30 minutes or until toothpick comes out clean.
- Allow at least one hour for cakes to cool.
- In a large bowl, mix the softened butter and vanilla with hand mixer.
- Slowly add cocoa and powdered sugar, about ½ cup at a time.
- You may have to add a little more or less sugar depending on the consistency.
- 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.
- Gently turn out the second cake on top of the preserves.
- With a spatula or knife, frost the cake with the buttercream frosting.
- Microwave 3 tablespoons of preserves for thirty seconds until softened and stir. Allow to cool.
- Gently drizzle the softened preserves over the frosted cake.
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