Who doesn't love a $47 Worth Of Candy Chocolate With Raspberry Frosting Cake? We had many requests for the recipe, so here you go!
We'd love to see your own creations, so feel free to post some pics on our Facebook page
You'll need 4 things to "build" this cake:
- Chocolate Cake
- Raspberry Filling
- Chocolate Frosting
This may also be a fun activity to do with your kids, so get them involved!
Yum, chocolate cake.
- 250 g all purpose flour
- 75 g cocoa
- 485 g sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup olive oil
- 2 eggs, beaten 2 teaspoons vanilla
- Preheat oven to 350F.
- Prepare 2 9” cake pans.
- In bowl of stand mixer, add dry ingredients. Stir lightly with fork to combine.
- In seperate bowl, mix all remaining ingredients, except water.
- With mixer on low, slowly add wet ingredients to dry. Mix on medium until well combined, scraping once.
- With mixer on low, slowly add boiling water to batter. Mix on med-high for 1 minute to aerate the batter.
- Pour batter into prepared pans and bake for 30-35 minutes, or until cake tests done.
- Cool in pans for 10-15 mins, then finish cooling on wire racks.
Note: this makes a very flat cake, that may have a slight divot right in the middle, but looks beautiful once frosted as a two layer.
We love raspberries. And raspberries go great with chocolate. However, if you prefer strawberries, blueberries, or anything else - go for it.
- 12 oz frozen raspberries
- 1/4 cup water
- 1/2 cup sugar
- 1 teaspoons lemon juice
- 2.5 tablespoon cornstarch
- In a medium saucepan, combine berries and water.
- Bring to boil over medium heat and cook, stirring occasionally, until berries are thawed and soft, 3-5 mins.
- Strain berry mixture through a fine mesh strainer into a bowl, reserving juice.
- With a spoon, gently press pulp through mesh into bowl.
- Rinse saucepan, ensuring no seeds remain.
- Return juice mixture to saucepan.
- Add sugar, lemon juice, and cornstarch to juice mixture.
- Whisking constantly, bring mixture to a boil. Cook until slightly thick.
- Remove from heat and cool.
You can never have enough chocolate.
- 8 oz semi-sweet chocolate chips
- 8 oz bittersweet chocolate chips
- 1 cup heavy whipping cream
- 2 teaspoons vanilla bean paste
- Place chips and cream in microwave safe bowl
- Microwave on high for 20 seconds. Stir mixture.
- Repeat step 2 until chips are almost melted. Let mixture sit for a few minutes to let the residual heat finish melting chips. Stir until well combined.
- Chill in refrigerator, 1-2 hours.
- In bowl of stand mixer, combine chocolate mixture and vanilla.
- Whip just until stiff peaks form.
Have fun with this part and try to save some candy for the cake!
CANDY! Any candy you or your little ones like.
- Dots Lifesaver gummies
- Junior Mints
- Sugar Babies
- Milky Way
- Reese’s Peanut Butter Cups
- Kit Kats
- Mounds Bars
- 3 Musketeers
- York Peppermint Patties
- Nestle Crunch
- Anything else you can think of
- Place one cake layer on a plate.
- Pipe one row of chocolate frosting around the outside of layer.
- Fill piped circle with raspberry filling.
- Place second cake layer.
- Crumb coat cake with chocolate frosting.
- Chill for 1-2 hours.
- Frost cake with chocolate frosting.
- Using twizzlers, divide the top circle of the cake into 6 segments.
- Fill each segment with a different small candy
- Press various candy bars into sides of cake, stacking as needed to get columns roughly the same height.
- Use smaller candies to fill any gaps.