Raspberry Pistachio Chocolate Cake w/ Lemon Cream

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Ingredients

 3 cups DOVE® Signature Chocolate Baking Mix
 ¾ cup vegetable oil
 2 large eggs
 1 cup milk
 ½ jar DOVE® SIGNATURE DARK CHOCOLATE SAUCE
 2 cups heavy cream (chilled)
 ½ cup DOVE® Signature Buttercream Frosting Mix
 zest of a lemon
 ½ cup roasted pistachios, chopped
 1 pt fresh raspberries

Directions

BAKING
1

Preheat oven to 350, grease three 8” cake pans and line bottom with parchment paper.

2

In a large mixing bowl, combine DOVE® Signature Chocolate Baking Mix, oil, eggs, and milk; mix until just combined.

3

Fill each cake pan with 1/3 of the batter and bake for 15-18 mins or until toothpick inserted into center comes out clean.

4

Cool cake in pans for 15 mins, remove with parchment still attached, and place on wire rack complete cooling. When cakes are cooled, heat the DOVE® SIGNATURE DARK CHOCOLATE SAUCE in a microwavable container 5 seconds at a time; goal is to get it to a consistency where it is just pourable and will be used as the ganache in assembly below.

5

Whip the heavy cream on low speed and add DOVE® Signature Buttercream Frosting Mix; whip on high until it begins to thicken and then switch to hand whisk for better control. Whip until just thick enough to hold its form.

6

Add half of the whipped cream into another bowl and add the zest of a lemon, mix gently with spoon just to combine.

ASSEMBLY
7

Place one cake layer (bottom-side up) on a serving stand and remove the parchment , top with ½ of the regular whipped cream, place a little less than half of the raspberries on top, and then top with ½ of the lemon zest whipped cream. Sprinkle with 1/3 of the pistachios.

8

Place the second cake layer on top and repeat process.

9

Finally, top with last cake layer, pour enough ganache on top to cover (use an offset spatula to help spread) with a little dripping over the sides. Let it sit for a few minutes before applying the final decorations of the remaining raspberries and pistachios.

Ingredients

 3 cups DOVE® Signature Chocolate Baking Mix
 ¾ cup vegetable oil
 2 large eggs
 1 cup milk
 ½ jar DOVE® SIGNATURE DARK CHOCOLATE SAUCE
 2 cups heavy cream (chilled)
 ½ cup DOVE® Signature Buttercream Frosting Mix
 zest of a lemon
 ½ cup roasted pistachios, chopped
 1 pt fresh raspberries

Directions

BAKING
1

Preheat oven to 350, grease three 8” cake pans and line bottom with parchment paper.

2

In a large mixing bowl, combine DOVE® Signature Chocolate Baking Mix, oil, eggs, and milk; mix until just combined.

3

Fill each cake pan with 1/3 of the batter and bake for 15-18 mins or until toothpick inserted into center comes out clean.

4

Cool cake in pans for 15 mins, remove with parchment still attached, and place on wire rack complete cooling. When cakes are cooled, heat the DOVE® SIGNATURE DARK CHOCOLATE SAUCE in a microwavable container 5 seconds at a time; goal is to get it to a consistency where it is just pourable and will be used as the ganache in assembly below.

5

Whip the heavy cream on low speed and add DOVE® Signature Buttercream Frosting Mix; whip on high until it begins to thicken and then switch to hand whisk for better control. Whip until just thick enough to hold its form.

6

Add half of the whipped cream into another bowl and add the zest of a lemon, mix gently with spoon just to combine.

ASSEMBLY
7

Place one cake layer (bottom-side up) on a serving stand and remove the parchment , top with ½ of the regular whipped cream, place a little less than half of the raspberries on top, and then top with ½ of the lemon zest whipped cream. Sprinkle with 1/3 of the pistachios.

8

Place the second cake layer on top and repeat process.

9

Finally, top with last cake layer, pour enough ganache on top to cover (use an offset spatula to help spread) with a little dripping over the sides. Let it sit for a few minutes before applying the final decorations of the remaining raspberries and pistachios.

Raspberry Pistachio Chocolate Cake w/ Lemon Cream

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