MOCHA RASPBERRY CAKE RECIPES

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F. Prep a 9-inch square cake pan with parchment and cooking spray.
• In a medium bowl, whisk together dry ingredients. Add in the buttermilk, egg, oil, ¼ c. Nutella, and extract, and whisk well. Add in hot coffee and whisk until blended. Immediately pour into prepared cake pan and bake for 35 minutes or until set firmly.
• In a small saucepan, heat condensed milk and whisk in ¼ c. Nutella. Once cake is cool, poke holes all over cake with a chopstick or similar. Pour condensed milk mixture all over the cake. Let cake sit to let mixture soak in.
• Make the frosting: Microwave heavy cream and coffee until very hot. In a medium bowl, pour hot cream mixture over chocolate chips. Cover bowl to trap in heat and let sit for 5 minutes. Whisk chocolate and cream mixture until smooth. Whisk in Nutella and let sit and cool until the ganache has thickened to desired texture. (You can speed it up by chilling in the refrigerator until it is very thick but still spreadable.)
• Frost with the ganache, cut into slices, and serve.