Saturday, December 1, 2012

The Best Chocolate Layer Cake with Raspberry Cream Cheese Filling

Thanksgiving week is the start of a busy few weeks for me.
Black Friday shopping,
2 birthdays, My daughter's Stage Play, Christmas Parties,
 and last minute shopping.
The first birthday would be my Husband's,
of whom I think
was picked cleverly by my Mother from heaven.
Because he is the Perfect Man every Mom would want their daughter to marry.
Loving & understanding,
 a man with integrity, generous and honest, devoted,
a man with a gentle hand,
 a great father,
and most of all, he loves God.
I think both our parents have met in heaven,
and got to chatting about us.
And decided to pair us.
Whatever it is,
Thank you
because I got My Perfect Husband!
So what better way to celebrate it with,
but to make my Chocolate Layer Cake which my husband
thinks is the Best Chocolate Cake ever.
Well he is biased
but who am I to argue. ;)

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.



3 cups sugar
3 cup(s) all-purpose flour
1 1/2 cup cocoa powder
1 tbsp + 1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 egg(s) (4 eggs for a fluffier cake)
1 1/4 vegetable oil
1 1/2 cup buttermilk
1 1/2 cup strong coffee
2 tsp(s) vanilla extract
1 pint of raspberries, (to decorate)
  • 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.
Raspberry  Cream Cheese Filling:
zest of 2 Lemons
3/4 cup sugar
8 oz Regular Cream Cheese
1 tsp lemon juice
2 cup(s) of whipped topping, (homemade or frozen is fine)
1 cups of raspberries, slightly mashed with fork
  • 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.

To Assemble:

  • 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.


  1. So sweet!
    The cake looks delectable.
    I love everything you post.

  2. Hello! I found your blog when I saw your comment on another blog saying you were Filipino. I'm Korean but I lived in the Philippines for 15 years from age 3-18. My parents still live there and a part of me will always belong there. Anyway, I miss Filipino food so much...especially breakfast foods like longaniza, tocino, garlic rice, bangus, etc. Do you know how to cook, where to buy these things??


    1. Thank you for dropping by.
      And it's nice to meet you J.
      I understand why your parents are still living there,
      the Philippines is beautiful.
      I will post some Filipino breakfast food soon.
      I can tell you where to get it, if you tell me where you are at.

  3. This is the most gorgous cake I have EVER seen! YUMMY!!

    1. Thanks Ashlee!
      And Congratulations on your blessing!!!
      Can wait to see the bundle of joy.

  4. Thanks so much for stopping by my blog and leaving a sweet comment. It's great to connect with you.

    Your cake is phenomenal! Sinful and heavenly all in one beautiful cake. Great photos too.

    Sweet 2 Eat Baking

    1. Thank you Lisa.
      Everything in your blog is simply amazing.

  5. Your cake looks gorgeous! Please tell me why there's baking soda in the icing recipe? Thanks.

  6. I too lived in the Philippines, and loved it. The people are very creative, and there are so many lovely places.


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