Dessert Gallery Bakery & Café

INGREDIENTS

Yellow Cake

2 layers of your favorite yellow cake mix, split each layer in half horizontally

Chocolate Cake

2 layers of your favorite chocolate cake mix, split each layer in half horizontally

Raspberry Cream

8 oz unsalted butter 
1 lb powdered sugar 
1 tablespoon milk 
½ teaspoon vanilla 
1 cup raspberry preserves 

• Cream butter on medium speed.
• Add milk, vanilla and half of the powdered sugar.
• Add the remaining powdered sugar.
• Beat until icing is light and fluffy.
• Gently fold raspberry preserves into frosting.

Chocolate Ganache

1 ½ cup semisweet chocolate 
¾ cup cream 
1 tablespoon unsalted butter, softened
½ teaspoon vanilla 

• Melt chocolate, cream & butter in microwave at 1 minute intervals until melted and smooth.
• Add vanilla, and whisk until smooth.

DIRECTIONS

Spread raspberry buttercream on top of chocolate cake layer. Top with yellow cake. Spread ganache over yellow layer. Repeat until cake is 6 layers. (You can use all 8 layers if you increase the buttercream and ganache recipes!) Ice top and sides with raspberry buttercream. Pour remaining chocolate ganache on top of cake (don’t worry - it’s ok if it drips down the sides). 

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