I frosted this cake with a Filipino Fudge Icing that I love.
It is a rich, hot fudge-like icing
made with 3 different chocolate ingredients,
cocoa powder, chocolate chips, and bittersweet chocolate bar,
added to condensed milk.
I asked my baker friends, and scoured the internet for the right recipe
for this Filipino chocolate icing.
I tried them all
I have found that most have an overwhelming
bitter taste from the baking soda.
So I changed this recipe up a bit to my taste.
- Pre-heat oven at 350°F.
- Butter 3 cake pans; dust with cocoa, tapping out excess. Line each cake pan bottom parchment paper, set aside.
- With a whisk attachment of an electric mixer, whisk flour, cocoa, baking soda, baking powder and salt, in medium bowl. Set aside.
- Add in vegetable oil, sugar, eggs, buttermilk, coffee and vanilla.
- Beat on medium speed until thoroughly combined.
- Batter will be thin.
- Divide batter in 3 prepared pans.
- Bake for 30-35 minutes, or until toothpick inserted in center comes out clean.
- Let cool for at least 15- 20 minutes. Run a knife around edge of the pan. Remove from pan and completely cool on a wire rack.
- In a separate large bowl, mix zest and sugar until the sugar becomes moist and fragrant.
- Add cream cheese with an electric mixer, beat until smooth. Add vanilla and lemon juice, mix to combine.
- Fold in the whipped topping until well blended, then fold in the raspberries
Filipino Fudge icing:
1 12 oz. can evaporated milk
1/2 cup cocoa powder, sifted
1/2 tsp instant espresso
1/4 cup flour
1 tsp baking soda
1 14 0z can sweetened condensed milk
1/4 cup semi-chocolate chips
2 oz bittersweet chocolate, chopped
1/4 cup butter
- In a medium size heavy saucepan, add the first 5 ingredients together. Blend well.
- Stir in condensed milk. Stir for about 5 minutes.
- When mixture is warm, add chocolate chips, and chopped bittersweet chocolate.
- Constantly stirring for about 30-35 minutes until it thickens.
- Add the butter, stir to blend for another 5 minutes.
- Let cool.
- Using a serrated knife, trim tops of cakes to make level.
- Place 4 3x12 inch strips of parchment paper around the perimeter of your cake stand. Place the first layer of cake on the stand with the trimmed off top facing the bottom of the stand.
- Spread a layer of the Raspberry cream cheese filling.
- Place the second layer of cake on top and repeat process ending with the third layer of cake.
- Spread Chocolate ganache icing on the entire cake.
- Add raspberries around the bottom side of the cake or the fill the top with more raspberries if so desired.
- Adding the espresso to your chocolate fudge icing intensifies the chocolate flavor.
- After assembling the cake, cover the cake with plastic wrap and keep it refrigerated for about 1 hr. to let the Raspberry Cream Cheese Filling set. While the filling is setting, it is the best time to make your Fudge Icing.
- This cake pairs well with a simple chocolate ganache.