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Chocolate Cake with Raspberry Jam Filling

April 20, 2010

I have a little treat for your Tuesday. How does cake sound? As you probably know by now, I am taking a cake decorating class. I’m determined to master the art of cake decorating–not of the “Ultimate Cake-Off” level, but rather on the level of “hey, I can decorate a cake so it looks pretty and presentable for a nice occasion.” Where this desire to master cake decorating came from, you ask. Excellent question. My mom is a fantastic cake decorator (she has created adorable birthday cakes for her children and beautiful wedding cakes for friends and family). Unfortunately, my desire to learn cake decorating didn’t manifest itself until after I got married and moved several hours away from my mom. Therefore, I must take a class to learn rather than showing up on my parents’ doorstep on random Saturdays to have my mother pass along her knowledge.

Prior to my first class, I decided to make a trial run cake, based on knowledge I had still lingering in my brain from times that I have baked and decorated with my mom over the years. The cake turned out to be a little crumbly and my piping indicates that I can definitely use the classes, but I wanted to document my first attempt, so that hopefully, we will all see improvement as I continue to make and decorate cakes.

Disclaimer: I realize that cakes, as we know and love them in the U.S., would never be found in a traditional Italian kitchen. Please overlook this for the sake of this Italian American learning a new kitchen-related skill. For my first cake, I opted for a standard chocolate cake with a raspberry jam filling. The more fancy flavors will come as I get more comfortable baking cakes.

Hershey’s “Perfectly Chocolate” Chocolate Cake

Recipe on back of Hershey’s Cocoa container


2 cups sugar

1-3/4 cup flour

3/4 cup cocoa (I happened to use Ghiradelli cocoa instead of Hershey’s for this cake)

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup raspberry jam

Buttercream Icing


1/2 cup shortening

1/2 cup butter

1 teaspoon vanilla extract (almond extract would work, too)

2 Tablespoons milk

3-1/2 cups powdered sugar

1 Tablespoon meringue powder


Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

Bake for approximately 30 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. Cover top of bottom cake with jam and place other round on top. Frost cake with buttercream icing. Serve and enjoy!

One Comment leave one →
  1. April 10, 2013 7:40 am

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