Raspberry Filling (For Double Chocolate Mocha Cake) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use this filling instead of chocolate ganache recipe (see this site) for the Double Chocolate Mocha (IW) Cake. Spread between layers. Remember to make only half the chocolate ganache frosting, if you use this filling. you will need to slice the cake layers in half horizontally to make 4 layers. Ingredients:
20 oz raspberries, frozen |
1/2 cup sugar |
2 tbsp cornstarch |
Directions:
1. Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.
2. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly.
3. As it boils, it should quickly thicken
4. **Slice each of the 2 chocolate cake layers in half (horizontally) to make 4 layers**
5. Let frosting cool completely before spreading it thinly over three layers.
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