Chocolate Raspberry-Cream Cheese Filled Cake

This filled cake is covered with pink rolled fondant but I totally recommend icing it with buttercream.

1 egg
10 tbsps flour
10 tbsps sugar
1/2 tbsp vanilla extract
raspberry jam as needed
1 1/2 tbsp margarine
2 1/2 tbsp cocoa powder
6 tbsps milk
1 scant tsp baking powder
a pinch baking soda
2-3 tbsps softened cream cheese

In a bowl, mix flour, baking powder, baking soda, and cocoa powder, set aside.
In a separate bowl, cream margarine and sugar then mix in egg followed with vanilla extract.
Mix in flour bits by bits then followed with milk.
Preheat oven to 350 F
Grease and flour molds generously, then pour in batter. Bake for 20-30 minutes (until knife inserted in the center comes out clean
Remove cakes from molds when they are cooled.
Mix in raspberry jam with cream cheese and fill in the center of each cake; flip one cake over the other cake.
Frost; or covered with fondant as I did, before applying fondant, do spread a little raspberry jam all over the cake.

I was just testing my new Wilton\’s mold; the basic recipe for the chocolate cake is the same recipe I often use for making chocolate cupcake/chocolate muffin. The amount of ingredients stated here are enough to make 1 mini filled cake. Original recipe is using 1/4 tsp of baking soda for 20 tbsp flour; do be wise in giving a pinch of baking soda for the filled cake as batter will rise too high. You can fill the cake with any kinds of fillings you prefer. This recipe is only a
suggestion. 

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Chocolate Raspberry-Cream Cheese Filled Cake

Servings: 0

Ingredients

• 1 egg
• 10 tbsps flour
• 10 tbsps sugar
• 1/2 tbsp vanilla extract
• raspberry jam as needed
• 1 1/2 tbsp margarine
• 2 1/2 tbsp cocoa powder
• 6 tbsps milk
• 1 scant tsp baking powder
• a pinch baking soda
• 2-3 tbsps softened cream cheese

Instructions

• In a bowl, mix flour, baking powder, baking soda, and cocoa powder, set aside.
• In a separate bowl, cream margarine and sugar then mix in egg followed with vanilla extract.
• Mix in flour bits by bits then followed with milk.
• Preheat oven to 350 F
• Grease and flour molds generously, then pour in batter. Bake for 20-30 minutes (until knife inserted in the center comes out clean
• Remove cakes from molds when they are cooled.
• Mix in raspberry jam with cream cheese and fill in the center of each cake; flip one cake over the other cake.
• Frost; or covered with fondant as I did, before applying fondant, do spread a little raspberry jam all over the cake.