Raspberry Espresso Cake
Subscribe to our blog here!
Sometimes when you feel the sweet tooth calling it’s not on a Saturday, or a holiday, or some random day off. And if you’re anything like me, the last thing you feel like doing when you get home after a long day of work is breaking out all the baking stuff. So I cheat. I use a box cake mix and gussy it up a touch. I know all you expert bakers are yelling at my lack of dedication here. What can I say? I’m a lazy ass at heart.
Ingredients and Instructions
Cake
- 1 box of chocolate or devil’s food cake mix
- 3 eggs (or whatever the box instructions call for)
- Butter (however much oil the box instructions call for, substitute butter)
- 1/2 cup of espresso or strong coffee (We used Parish Dark Roast Blend)
- 1/2 cup of coffee liqueur
- 1/2 cup of heavy cream
- 1/2 cup of raspberry puree (Easily made by simmering one cup of fresh or frozen raspberries down with 2 tablespoons of water for about 10 minutes.) Reserve the remainder of puree for icing.
Mix all ingredients in a large bowl.
Pour into a 9” by 13” baking dish and bake according to instructions.
Allow to cool and spread a thick layer of icing on the cake.
Icing
- 1 block of cream cheese softened
- 1/2 cup of heavy cream
- 1 cup of confectioners sugar
- 1 tablespoon of vanilla
- 1/2 teaspoon of lemon juice
- 1/2 cup of raspberry puree
In a large bowl add all icing ingredients.
Using a hand mixer, mix until everything is nice and creamy.
Spread icing onto cooled cake.
*Optional: Sprinkle a few coffee grounds, chocolate chips, chocolate sprinkles, or whatever you like on top.