Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate Buttercream

This is a surreal post for me in my blogging/cake baking career. This is also a massive cake, and I seem to really like making these crazy tall cakes. I have never been one to just make a basic yellow cake with chocolate frosting. I have this problem where I go ALL OUT and make cakes like this 8 layer (16 if you count the filling) chocolate vanilla tuxedo cake with raspberry filling and raspberry white chocolate buttercream.

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It really doesn’t look that big in pictures. But that cake stand is 10″ across and my cake barely fit. And it is 8″ high. I thought I was going to drop it every time I took it in and out of the fridge.  You see it took a couple days to make and photos so it was in and out of my fridge a lot. I wanted it to be perfect, because Amanda from the amazing blog, i am baker, asked me to be a part of her food styling challenge where she has asked 12 amazing bloggers to make, style and photograph a chocolate cake of their choice. I am still pinching myself that she asked me. So surreal to have been chosen, I am so incredibly honored. I chose this cake because I had made it a month ago for my mom for her birthday and I only took an Instagram pic of it. I wanted to recreate it BIGGER and better!

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Amanda is known for her surprise inside cakes. Where you cut into them and find a shape such as her famous heart cake, or most recently her Skull Cake.She also is known for her rose cake  and has tons of tutorials on her blog such as her latest frilly cake. I have been a HUGE fan of Amanda’s for ever. So when I saw that email asking me, I might have squealed a little like a fangirl. Okay, maybe a lot.

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The challenge was to make a chocolate cake, style it and photograph it. One small caveat was there was a budget of $25 for props. Totally doable. Or so I thought at first. I wanted to find an amazing antique cake stand for the challenge. I love cake stands. I envy Amanda’s cake stand closet. Well not the closet exactly, but the fact that she has a HUGE closet full of cake stands.

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Off I went to a local antique mall. It is a massive store; I was in awe of how much stuff was in the store. I had no luck finding a cake stand though,there was one milkglass stand but it was $40 and had a crack in it. So I gambled on Homegoods hoping they would have the perfect cake stand for me. They have been so hit an miss with cake stands so I didn’t get my hopes up too much.

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I hit the cake stand jackpot at Homegoods. $12 for this beauty I also found plates and with the help of World Market more plates and clearance forks at both places my grand total spen $24.98. My 10% coupon helped with that. I can’t believe I came in under budget by $2.

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I was so nervous about making this cake perfect that I made it backwards. As in I made my layers not how I wanted so you can barely see the raspberry puree filling. It is between the vanilla and chocolate cake layers instead of between the chocolate and vanilla so you would see it right under the vanilla layers. I also had issues with the ganache. It cracked!!! In all my years making ganache this has never happened to me.  I didn’t panic though, because there was NO way I was starting all over.

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To add more to this challenge I realized I don’t photograph most of the cakes I make. I always make a fancy layer cake for birthdays, anniversaries etc. But I make it and then we dig in. I usually snap a few quick picks with my phone for instagram or whatnot, but not many have made it to my blogs. I have a couple on my old blog , but GAAHH the styling and lighting is awful. The crazy thing is that I have been using the same camera this whole time. My Nikon d80 dslr and a zoom lens back then, 50 mm lens now. Here is a pic of one of cakes from years ago. Please be kind…  The cake tasted amazing and my mom loved it. So to say my styling and photographing skills have improved since then are an understatement. I am proud of how hard I have worked to have improved my skills this much all self-taught.
9927475426 29e1c86ea9 c Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate Buttercream

Amanda also had several questions for each participant of the challenge. Head on over to her blog to read my answers! Still pinching myself for participating in this challenge. One thing Amanda had mentioned to me was that she liked my lighter style of photography. I LOVE to shoot lighter photos especially backlit photos. I read tons of photo tutorials and practice daily with my photography. Its so much fun for me and really turning into a passion, more than it ever was before. I have always loved photography, so to create the vision I had for this cake was a big challenge, I actually drew out on paper what and how I wanted to style the cake.

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I took SO many pics of the cake before I cut it. I was freaked to cut into it and have it fall apart ( even though that has never happened to me before) so I used Jen’s technique of hot knife and Amanda’s technique of a cold cake and my slices came out perfect.

Now my warning for this recipe – Its really long. There’s essentially two cakes, plus filling, plus a doubled buttercream recipe and ganache. I couldn’t just make a small cake. Food Styling Challenge ? I needed to bring my A+++ game. I think I did that exactly.  Most of this cake is now sectioned and wrapped up and sealed in baggies in my freezer. I will have cake for months. Like that is ever a bad thing.

5.0 from 4 reviews
Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate Buttercream
Author: 
Recipe type: Cake
 
Chocolate Vanilla Tuxedo Cake With Raspberry filling and Raspberry White Chocolate Buttercream Makes a giant layer cake
Ingredients
For the Chocolate Cake:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 4 ounces dark chocolate melted and cooled (cooled for about 15 min)
  • ½ cup plus 1 Tbsp boiling water
  • ¾ cup olive oil
  • 2 large eggs, room temp
  • 2 tablespoons vinegar (not wine vinegar)
  • 1 tablespoon vanilla
For the Vanilla Cake:
  • 2¼ cups cake flour plus more for dusting the pans
  • 1 cup buttermilk, room temperature
  • 4 large egg whites plus 2 whole eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1½ cups granulated sugar
  • 4 teaspoons baking powder
  • ½ tsp sea salt
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into tablespoon sized pieces
For the Raspberry Filling:
  • 1 – 12 ounce bag frozen raspberries, thawed
  • ⅓ cup granulated sugar
  • 1 tsp lemon juice
For the Raspberry White Chocolate Buttercream:
  • Makes 10 cups
  • ¾ cup of cold water
  • 3 cups granulated sugar
  • ½ tsp salt
  • 10 egg whites
  • 2 lbs unsalted butter, cut into tbsp sized pieces, softened but still cool
  • ½-3/4 c raspberry puree
  • 4 ounces white chocolate melted and cooled
Ganache
  • 4 ounces bittersweet chocolate
  • 4 ounces heavy cream
  • 2 tsp honey
Instructions
For the Chocolate Cake:
  1. Preheat oven to 350F with rack in the center.
  2. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)in a large bowl.
  4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale color.Add in the buttermilk, vanilla, oil and vinegar and whisk/beat well.
  5. Add in the melted and cooled chocolate and whisk/beat until combined well
  6. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
  7. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  8. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  9. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely
For the Vanilla Cake:
  1. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  2. Combine the room temperature buttermilk, egg whites and vanilla extract in a measuring cup and stir well to combine.
  3. Combine the cake flour, sugar, baking powder, and salt in bowl of a stand or electric mixer at low speed until well mixed. Keeping the mixer on low add the butter in one table spoon at a time until mixture resembles very fine crumbs.
  4. Add all but ½ cup of milk mixture to the flour mixture and raise speed to medium speed for about 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
  5. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  6. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  7. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely.
  8. For the Raspberry Filling:
  9. Place the thawed raspberries, sugar and lemon juice in a sauce pan, bring to a boil. Reduce heat to a simmer and stir occasionally until reduced and thickened, about 8 minutes. Transfer to an airtight container and chill completely before use. If seedless puree is desired, pour the hot puree from the pan into a strainer set over a bowl. Scrape the puree and press against the bottom of the strainer with a spatula to pass the seedless puree into the bowl. Stop to rinse the spatula and scrape the puree off the underside of the strainer. Keep scraping and pressing until all the puree is in the bowl and only seeds are left in the strainer. Chill completely before use.
  10. For the Raspberry Buttercream:
  11. Separate the egg whites into the bowl of a standing mixer fitted with the wire whip/whisk attachment
  12. Combine the sugar, salt and water into a 1-quart, heavy- bottomed saucepan. Stir to combine. Clip on a candy thermometer and heat the mixture over medium-high. After about 5 minutes turn the mixer on high speed, begin whipping the egg whites to stiff peaks, lower the mixer to medium speed. Raise the heat under the sugar syrup to bring the syrup to 245°F. When the syrup is at 245°F, immediately remove from heat, remove the thermometer and slowly pour the syrup into the meringue, while the whisk is still mixing on medium, being careful not to splatter.
  13. After 1 to 2 minutes increase the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. The bowl should feel cool to touch. This takes about 7 minutes. Lower the speed to medium and add the butter 1 tablespoon at a time. It might look soupy but keep mixing. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Switch to the paddle attachment. Add in the melted and cooled white chocolate Add in the raspberry puree a few tablespoons at a time with the mixer on low, stopping to scrape down the sides as necessary. Taste and add more puree if desired. Keep at room temperature if using the same day. If not, keep chilled in an airtight container and thaw at room temp before using. Transfer to a mixer and mix on low to rewhip the buttercream.
  14. For the Ganache:
  15. Chop the chocolate and place in a bowl.
  16. Heat the cream in a saucepan over medium heat until steaming and small bubbles form around the edges. Pour the cream over the chocolate and let sit 5 minutes. Slowly stir the mixture until smooth, do not mix fast or whip. Add in the honey. Let cool about 15 minutes until slightly thickened before using. You don’t want it to runny or to firm
  17. For assembly:
  18. Unwrap one cake at a time, thaw for about 10 minutes and then carefully cut in half with a sharp long knife. Repeat with all layers making 8 thin cake layers.
  19. Place one layer half on a cake circle on top of a cake plate or cake turntable. Spread a ¼” thick even layer of buttercream with an offset spatula. Place another cake half on top. Pipe a ¼’ thick circle of buttercream around the edges. Spread a very thin layer of the buttercream in the middle. Spoon in some of the raspberry filling until there is an even layer, about 3-4 tbsp. Place another cake layer on top. Repeat alternating layers of chocolate and vanilla cakes, the buttercream only filling and the thin buttercream and raspberry filling. Ending with a layer of cake and make sure the layers are all even. Chill about 20 minutes. Once the cake is slightly chilled spread a thin, even layer of buttercream with an offset spatula around and on top the cake. This is the crumb coat. Chill again 20-30 minutes. Finished frosting the cake with the remaining buttercream in an even layer around the sides and top, smoothing as you go. To make it super smooth heat an offset spatula in hot water, dry off and go around the sides in the same manner as the buttercream. It doesn’t have to be perfectly smooth. Chill again to set the buttercream. Once the buttercream is set, spread the ganache over the top with a small offset slowly making your way to the edges of the top and push a little of the ganache over at a time in random places to let it drip down the sides. You can vary the length of the drips with how much ganache you spread over. It will firm up. To cut perfect slices have the cake completely chilled, and heat up a long sharp knife. I keep the knife in a pot of boiling water. Wipe the blade dry and slice down from the top, once at the bottom pull the knife straight back towards you. Rinse the knife off and heat again. Dry and finish cutting the slice. Use a pie or cake server to carefully remove the slice from the cake. Repeat with remaining slices. Serve cake at room temperature.
Notes
Notes: Chocolate Cake adapted from my best chocolate cupcakes ever
Vanilla Cake slightly adapted from i am baker
Raspberry Buttercream Adapted from Cake Love


This is a HUGE cake. You can halve it easily. Make two layers of chocolate only or two layers of vanilla only or halve each recipe for a layer of each. Cake batter freezes really well so if you want to make half the cakes but aren’t sure about halving a recipe, make the full recipe but save half the batter in a resealable freezer bag. When ready to use thaw to room temperature and its ready to bake.
The meringue buttercream is a more advanced buttercream. If you wish to make a more basic buttercream, I recommend using Martha Stewart’s fluffy vanilla buttercream and adding in the raspberry puree. Also the components to this cake can be made way ahead of time and kept frozen until ready to assemble because it is at least a two day project with baking and freezing and frosting and chilling etc.

Like I said. HUGE recipe. Which equals HUGE cake.

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Thank you again, Amanda, for having me in this amazingly talented group of bloggers for your Food Styling Challenge. I am beyond thrilled and honored to be included. I enjoyed the project immensely and I got to add another cake stand to my collection not to mention I now have way more confidence to style cakes so expect to see more cakes on my blog in the future!

 

 

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Comments

  1. It’s so gorgeous!!! All that hard work payed off big time. And the photos are amazing.
    Jen @ Savory Simple recently posted…Berry Granola Streusel Muffins + a NatureBox #GiveawayMy Profile

  2. You did SO beautifully… you knocked it out of the park. So very impressed with your attention to detail and design! THANK YOU for being a part of this!
    Amanda recently posted…Food Styling Challenge: Pineapple and CoconutMy Profile

  3. What a GORGEOUS cake! You did a fabulous job with the challenge

  4. This is such a beautiful cake, its bumped all my next cake projects into last place. Also, the photography is stunning. Perfectly simple, light, and uncluttered. Really wonderful styling, created a WOW effect.

  5. Stunning! And looks delicious too. Great job.

  6. Oh my gosh! This cake is insanely gorgeous (and sounds delicious)!

  7. I almost fainted, it looks extremely gorgeous. Have a question. Will freezing or refrigerating a cake make it dry? I want to bake a cake for my daughter’s birthday in advance but I am intimidated by the freezing process.
    Radhika Vasanth recently posted…Weekly Meal Plan – Making everyday cooking easy #13My Profile

  8. I am completely in awe. Stunning cake, stunning photos, stunning props. You pulled this challenge of beautifully and you should be completely proud of yourself and show this off to everyone you know!

  9. WOW! is all I can say. what a gorgeous cake Shana
    Heather @ French Press recently posted…Homemade Peanut Butter ChipsMy Profile

  10. looks lovely!
    Dina recently posted…Müller Yogurt Coupon Giveaway WinnersMy Profile

  11. Oh.My.Goodness…. Beautiful work! You are right that you did bring your A+++ game. I’m loving it! And how fun to be a part of this project.
    Holly Waterfall recently posted…Is There Such Thing as Complete Recovery from Disordered Eating?My Profile

  12. I love this post and Amanda’s challenge. By the way – I’d give anything for a slice of that cake. Gorgeous!
    Heather | Farmgirl Gourmet recently posted…Be Still…Photography TherapyMy Profile

  13. Fantastic cake! I would like to attempt to make it.My question is whether I may replace the Italian Buttercream with the Swiss one. Thank you again. You are a major source of inspiration to me.

  14. You did an amazing job on everything!!!! The cake looks to-die-for!

  15. Such a gorgeous cake!!
    Rachel @ Baked by Rachel recently posted…Apple Cinnamon Rolls {Guest Post}My Profile

  16. Shanna, you brought it hard, girl! You should be so proud of yourself. I’m in total awe of how beautiful this cake is. And I’m sure it tasted as amazing as it looks. No sweat about the ganache cracking – you can barely see it in the photos. I wouldn’t even have noticed if you didn’t point it out. And I agree with Amanda – I love your photography style. I can’t believe that cake stand was only $12! You did a fantastic job. Heading over to Amanda’s site to read your post.
    Nancy @ gottagetbaked recently posted…Pumpkin Bourbon Pie with Walnut Crumble for #SundaySupper #FallFoodsMy Profile

  17. I just had to pop in and say how beautiful and elegant this cake is – makes me wish I liked raspberries!

  18. Amazing. Incredible. Blow me away and send me to cake paradise – WOW!!!
    Renee recently posted…Black Rice with Butternut SquashMy Profile

  19. How gorgeous is this?! It’s almost too pretty to eat!

  20. Wow, Shanna!! You have every right to be proud- this cake looks absolutely incredible. the pictures are insane! I can only imagine how good this tasted. And I cannot believe you found such a cute cake stand for $12. Bravo on every single account :)
    Ruthy @ Omeletta recently posted…Smoked Whitefish DipMy Profile

  21. OH my, this is a thing of beauty :) it looks so perfect and I bet it tastes that way too!

  22. This is such a stunner! Like, jaw dropping, mouth watering, truly STUNNING cake. And what a steal on that cake stand! It’s definitely time for me to head to Home Goods again.
    Courtney @ Neighborfood recently posted…Autumn SangriaMy Profile

  23. I just found this through i am baker and I am so glad I did! Like everyone else has said, the cake is absolutely STUNNING. I’m still gearing up to make a layer cake at some point (let alone such an elaborate one) so I am totally in awe. And you should be so proud of your self-taught photography skills, because they are phenomenal. Glad to have found you and excited to keep following!! :)
    Two Red Bowls recently posted…Nutella espresso (chocolate chip) pancakes.My Profile

  24. Can’t stop staring at this cake. Beautiful is an understatement. You did an amazing job!

  25. wow – that is one impressive cake. Beautiful!! How did you get those narrow pieces to stand up so straight?

  26. Christina Gathright says:

    OMG! This cake is gorgeous and looks beyond delicious! You’ve totally rocked my cake world :)

  27. So much talent (and patience!) in this cake! I can only imagine how fabulous this tastes.
    Carla recently posted…Tapioca Pudding with Fresh Apple SlicesMy Profile

  28. shamene@sayitwithcake says:

    Wow this is the most awesome cake!! Its huge! I love it and want to try making it!!! Thanks for the recipe!!!

  29. This cake is absolutely breathtaking! I always want to make beautiful layer cakes like this, but I never seem to be baking for a large enough crowd to warrant it…still, I’m definitely bookmarking this recipe. Maybe one day! I also wanted to let you know that I featured this post on my blog’s Weekend Wrap-Up — thank you so much for sharing this recipe on your blog, and I hope you have a nice weekend!

    Here’s a link to the wrap-up in case you’re interested (feel free to stop by and grab a badge, if you like):
    http://www.floptimism.com/2013/10/weekend-wrap-up-outward-love.html
    Jessica S. @Floptimism recently posted…Weekend Wrap-Up: Outward LoveMy Profile

    • Thank you so much Jessica -for the compliment and the share – I appreciate it! I say go for it with a big layer cake. They are so much fun to make plus you can always slice it up and wrap and freeze to eat later!

  30. Gorgeous cake! Just gorgeous!
    Alicia recently posted…PROXIMITY AND POSITIVITY ARE KEYS TO SUCCESSMy Profile

  31. Crystalina says:

    Hello :)

    This cake looks sooo good. Once I saw the pictures, i knew this was the one.

    I have a project for school where I have to bake a cake. I only want to borrow everything except for the chocolate cake becasue I have already one at hand.

    Thank you so much for sharing this cake online. I know that your recipe will give me a high grade in school, :)

  32. Wow whata cake :-)… I am a single Dad but totally love to cook or bake for My Son. He is My world Shanna and I have to try the Chocolate vanilla tuxedo cake with raspberry white chocolate butter cream. Is there anyway U can email Me the recipe for the AMAZING cake lol? Please, I’m gonna try with the page on the site but would love the recipe emailed to oliverabbott76@Gmail.com… again Thank You for posting and taking pics and most of all for sharing your beautiful work that truly brings smiles and beautiful moments to all… Your an amazing person and God has gifted You with a gift that You have truly mastered thru Love, no doubt….. Thank You for Your time and Thank You prematurely for My Son’s soon to come smile…. I know Tanner will be overjoyed and tho He is only 9 He has a truely blessed taste bud lol….

    Admiring Ur Gift
    Ollie

  33. The challenge sounds like it was a lot of fun! Your cake is so beautiful!! Seriously, it’s a show-stopper! And I love your cake stand!!
    Kate recently posted…Easiest Homemade Hot Chocolate MixMy Profile

  34. That is one beautiful gorgeous cake. And your photos were simply breathtaking. The cake was like a piece of art! I can only wish I can bake (and take photos) like that.
    Theresa @ Delicacious recently posted…Old Fashioned Cheese Bread and my Bread-making JourneyMy Profile

  35. Beautiful cake, I was looking for a neopolitan-inspired cake for my daughter’s ice cream theme birthday party and this looks great! One question, the raspberry puree which is added to the frosting, is that part of the raspberry filling (i.e. take some of that and mix in with the buttercream) or is that a separate element to make, and if so do you have directions for this? Many thanks!

  36. Wow. Wow. Wow. and another Wow just because it’s worth it. I’m truly in awe of this cake, Shanna! You are crazy talented, girl.
    Mary recently posted…Bourbon Caramel SauceMy Profile

  37. Sahar Abdul-Adl says:

    This cake is absolutely gorgeous! Do you think this would work with a Swiss meringue buttercream? Would the ganache hold the same?

  38. Um, this is absolutely GORGEOUS! You, my friend, are a true talent!!
    Lauren Kelly Nutrition recently posted…Comment on Grilled Spinach & Kale Goat Cheese Pizza by My Finds Friday + A Giveaway – Baby Doodah!My Profile

  39. This cake is sooooooo gorgeous!

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  4. […] Here is the recipe that started this extravagant affair. However, I was not impressed with the chocolate cake listed in it, so I went to my go-to chocolate cake recipe and was much  happier with the results. Her recipe for the vanilla layers is easy and comes out very nicely though! […]

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