Yield: 16 servings
- 1 cup butter, softened
- 2 1/2 cups sugar
- 5 eggs
- 1 1/2 tsp vanilla
- 2 3/4 cups flour
- 1 cup unsweetened cocoa
- 2 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp salt
- 1 1/2 cups water
- 3/4 cup heavy whipping cream
- 1/3 cup raspberry preserves
- 2 1/4 tsp confectioners' sugar
- 1 1/2 tsp raspberry syrup
- 3 packages (8 oz. each) cream cheese
- 1 1/2 packages (8 oz. each) neufchâtel cheese
- 6 tbsp butter, softened
- 24 oz white chocolate, melted and tempered
- 5 tsp lemon juice
- For the cake, cream butter and sugar together. Add the eggs and vanilla. Beat well.
- In a separate bowl, combine the flour, cocoa, baking soda, baking powder, and salt. Mix together. Add to the creamed mixture alternately with the water.
- Pro tip: if you want to maximize quality then sift them together.
- Pro tip: place the cakes in the freezer for 20 minutes before frosting. This will help them stay solid and get the crumb coat on more easily. You should also do this between the crumb coat (step #8) and the final coat (step #9), which helps the crumb coat solidify quicker and therefore hold in the crumbs and make the final layer look nicer.
- Pro tip: Place 3-4 narrow strips of wax paper under the edge of the first cake layer. When the crumb coat is completed (step #8) you can remove them. They'll cake any frosting or crumbs that fall and therefore keep the cardboard base clean.