Baked this cake today on Christmas eve and the kids loved it. They are eagerly waiting for the magic of Christmas to unfold when they wake up tomorrow . They can't wait for morning when their dear Santa would have left them presents...The excitement of it all..My 7 year old has been asking me a whole bunch of questions..about Santa and his reindeer and kids have such vivid imagination..My 3 year old is just Beginning to know about Santa and has been singing ' Santa Claus is coming to Town...' and 'Jingle Bells..Jingle Bells'...
So how about You.. Have you been Naughty Or Nice !!!!
For the cake
- 1 1/2 cups all purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla essence
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup raspberry juice
- 1 cup sugar
- 2-3 tbsp raspberry preserve for the filling
- 2 eggs
For the Chocolate Icing/Frosting
- 2 2/3 cups confectioners' sugar
- 6 tbsp unsweetened cocoa powder
- 6 tbsp butter
- 5 tbsp evaporated milk
- 1 tsp vanilla extract
- Preheat over to 350 degrees F. Grease a 9" round cake pan.
- In a large bowl sieve together flour, cocoa, baking powder and salt. Add sugar and vanilla essence. Mix well.
- Add the oil, raspberry juice and eggs. Mix until all the ingredients are blended, either by hand or an electric mixer at low speed.
- Pour into the prepared cake pan and bake for about 35-40 minutes until a wooden pick inserted in the center comes out clean.
- In the meanwhile prepare the Icing/Frosting: In a bowl sieve together sugar and cocoa and keep aside. In another bowl cream butter until smooth. Gradually add the sugar mixture alternately with evaporated milk . Add the vanilla. Whisk till light and fluffy.
- Now allow your chocolate cake to cool before you apply the frosting or the filling.
- Once its cooled slice the cake through the middle to make 2 layers. Add the raspberry preserve as a filling between the 2 layers.
- Apply the chocolate frosting and decorate with fresh raspberries.
Icing/Frosting Recipe from here.