Joyce Carpenter caters desserts for parties and special events in Bend. “I’m sharing this recipe because it is by far my best and most popular dessert recipe,” she said. “I started making this cake thrity-five years ago when I was a Consumer and Home Management Teacher in Irrigon, Oregon. It was just a basic chocolate cake at first but I added the coffee then raspberries over the years to enhance the flavor. Many people have said it is the best chocolate cake they have ever had.”
Cake Ingredients
1 oz. unsweetened chocolate baking bar
1 1/2 cups water
2 tbsp. instant coffee
2 tbsp. unsweetened baking cocoa
3/4 cup butter
2 1/4 cups dark brown sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups fresh raspberries
Break chocolate baking bar into small pieces and place in small saucepan with 1 cup water, instant coffee and unsweetened baking cocoa. Stir over low heat until chocolate is melted. Set aside until cool. Cream butter and brown sugar in large mixer bowl until well combined. Add eggs and vanilla; beat well. Blend in cooled coffee chocolate mixture. Sift flour, baking soda and salt; add alternately with 1/2 cup water on low speed. Beat just until well-blended. Pour batter into two well-greased and floured cake pans. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes then remove from pans. Cool completely before frosting.
Frosting Ingredients
1/2 cup water
1 oz. unsweetened chocolate baking bar
2 tbsp. unsweetened baking cocoa
1 tbsp. instant coffee (or more for a richer coffee flavor)
2 cups (4 cubes) butter at room temperature
1 tsp. vanilla
1 tsp. salt
4 cups powdered sugar
Break baking chocolate bar into small pieces and place in small saucepan with 1/2 cup water, instant coffee and unsweetened baking cocoa. Stir over low heat until chocolate is melted. Cool. Whip butter in large mixing bowl until light and fluffy. Add cooled coffee chocolate mixture, vanilla and salt. Mix until well blended then gradually add 4 cups of powdered sugar. Frost cake with a layer of raspberries in the middle.
