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Chocolate-Raspberry Polka Dot Cake
Ingredients
  • ¾ cup baking cocoa
  • ¾ cup boiling water
  • ¾ cup unsalted butter, softened
  • 1-½ cups sugar
  • 1-½ cups packed brown sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • ¾ cup buttermilk
  • ¾ cup water
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon plus ⅛ teaspoon salt
  • subheading: GANACHE:
  • 4 ounces semisweet chocolate, chopped
  • 1 cup heavy whipping cream
  • 1 teaspoon raspberry extract
  • subheading: RASPBERRY CREAM:
  • 1 package (10 ounces) frozen sweetened raspberries, thawed
  • 1-½ cups heavy whipping cream, whipped
  • subheading: GLAZE:
  • 1 pound semisweet chocolate, chopped
  • 1-½ cups unsalted butter, cubed
  • 2 tablespoons corn syrup
  • 2 teaspoons raspberry extract
  • subheading: GARNISH:
  • 2 ounces white candy coating, melted
  • 1 ounce dark chocolate candy coating, melted
  • Blue food coloring, optional
Steps
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