I love the idea of chocolate cake, but who has time to whip up the batter and frosting? Who has time to cool the cake and turn it ever so carefully out of its pan, fingers crossed all the while that you won’t crack or crumble the cake in the process? Well, you do!
Even in the middle of a busy summer day, you’ve got time to whip together this simple chocolate cake. The best part? It’s so fancy looking—and so splendid tasting—that no one will ever guess it took you less than an hour to put it together!
To make this pretty Raspberry Chocolate Cake, simply bake a Betty Crocker fudge cake in two round cake pans according to package directions, then turn the cakes out of their pans and allow to cool. Slice off the rounded tops on the cakes. Place one cake on a lovely platter.
In an electric mixer, beat 1-1/2 cups whipping cream until it’s light and fluffy. Add a handful of powdered sugar and lots of fresh raspberries. Beat on low speed just until the mixture is blended. Plop this mixture on top of the cake. Lick the beaters!
Spread the raspberry mixture to the edges of the chocolate cake. Top with your second cake. Place chocolate with some heavy cream into a microwave-safe bowl. Zap it just until the chocolate is melted, then whisk it all together to make a gorgeous, chocolaty ganache.
Drizzle the ganache all over the top of your cake.
Place a single raspberry into the center of your cake. Chill before serving! How easy was that?!