Semi-Homemade- Gluten Free Chocolate- Chocolate Chip Heart Cake w/Raspberry filling Topped with EASY Italian Buttercream!

So...

The past month I have been running around like a Ca-RAZ-ay woman. Traveling, trying to plan Crowdtap and birthday parties, host said parties, write about them... get stuff done in, around and for the lake house... And well? Other things that- while aren't really worth whining about- are time consuming none the less. 

Feeling like I have about twonanosecondstobreathe. I just hope to get a couple of promised recipes posted here before things get fired up again this month! 

I am starting off with a simple one that isn't really- aaaand then my sister Steph (La Belle Parapluie) interrupts me....

20 minutes later... and no understanding of why my font/background/blog layout is doing what it's doing...

A simple GF one that is not entirely homemade- but more an augmentation to a cake mix that is pretty dang fabulous- if I do say so myself. The following is a recipe for a RICH, very moist- at once delicate- yet mildly dense chocolate cake that pairs well with a STRONG cup of espresso. The crumb is smooth and fine- yet much like pound cake... Anyhoo- There won't be many pics to go with this one... will getcha on the next one!

Without further ado- here we goooo...

Semi-Homemade Gluten Free Chocolate Chocolate-Chip Heart Cake

w/Raspberry Filling & Topped with EASY Italian Buttercream.

Cake Ingredients: 

One 15oz. Gluten Free Betty Crocker Devils Food Chocolate Cake Mix

1/3 Cup Granulated Sugar

1 package Jello Brand Chocolate Fudge Instant Pudding Mix

1/2 Cup Vegetable Oil

1/4 Cup Hershey's Chocolate Syrup 

1 Cup Cold Espresso Coffee

6oz Melted Guittard Semi Sweet Chocolate Chips *see melting instructions below.

4 Large Eggs

6oz Guittard Semi Sweet Chocolate Chips

Cake Directions:

Evenly/THOROUGHLY grease and GF flour 2- 8-9inch heart shaped cake pans. Set aside. Preheat oven to 325 F. *To a small microwave safe measuring cup add 6oz. chocolate chips. Microwave on medium power (5 or 6) for 3- 40 second intervals- stirring well at the end of each until chips are smooth and melted. If a few small lumps remain- do not return to microwave again- just keep stirring until they melt the rest of the way.

To a large mixing bowl/stand mixer bowl add the following: Cake mix, sugar, pudding mix, oil, syrup, cold coffee, melted chips and eggs. Mix on low until just combined and then increase mixer speed to high- beat for 2 minutes- occasionally pausing to scrape down sides of bowl. Add 6 more oz chocolate chips. Mix on high until batter is smooth, thick and very shiny.

Divide batter between two cake pans- leaving at least 1/2 inch room at top for cake to rise without overflowing. (I fill a greased and GF floured tiny 3x4inch loaf pan with any remaining batter at the same time... But what you do with it is up to you!)

Place filled pans in preheated oven and bake for approximately 40 to 45minutes or until a toothpick inserted in the center comes out clean. Cool in pan for at least 20 minutes. Release sides of cake from pans by running a butter knife around the edges. Turn out onto a clean flat surface to cool completely before leveling, filling and frosting.

Filling Ingredients:

1/2 Can of Raspberry Pie Filling

Filling Directions:

Pour 10oz. of Raspberry Pie Filling  into small saucepan. Cook on stovetop over low heat stirring constantly until it just begins to bubble... Set aside to cool- stirring occasionally to keep a skin from forming.

Frosting Ingredients:

1 1/2 Cups Cold Sweet Cream Butter

16oz Kraft Marshmallow Creme (DO NOT USE GENERIC- or recipe will fail!)

3/4 Cup Powdered Sugar

1 Tablespoon Pure Vanilla or favourite Liqueur.

*a small amount of gel food colouring if desired.

Makes approximately 4Cups frosting. enough to frost one two layer 8-9inch cake or 18 cupcakes.

Frosting Directions:

*I recommend you start with a cool kitchen as a warm room is this frostings enemy.

To a large mixing bowl/stand mixer bowl add 1/1/2 Cups (3 sticks) Cold Sweet Cream Butter. Beat/cream on high until butter is light and fluffy. It is very important for the butter to be beaten long enough. Should you stop at smooth- but not light/airy/fluffy- your frosting will not be frosting thick- it will be more like an ice cream topping in consistency. Same goes for trying to make this recipe with generic marshmallow creme- Fair's warning- I've tried it several times- and it fails no matter which grocer brand you pick! Light and fluffy butter should look like this  and act like whipped cream- as the beater/whip passes through it- leaving stiff-like peaks/ripple shapes. It may take upwards of 6 to 8minutes. But timing can vary greatly depending on mixer speed/power, kitchen temp and/or butter fat content.

Next, add in Kraft Marshmallow Creme and beat on high, scraping downs sides of bowl occasionally, until no major lumps remain- and it appears smooth. Now add your powdered sugar and beat on high until high and light. Beat in Vanilla or favoured liqueur and, if desired- gel food colouring until fully incorporated. 

To assemble cake:

Remove the hard crust top from each completely cooled cake by using a cake leveler or cake knife. Place one layer on to cake board or cake stand. Pipe or smooth a small amount of frosting to 1/2 inch edge of top of cake layer. This will keep your filling from sploodging over and out the edges of your cake when you set the upper layer on top. Spoon raspberry filling onto center of lower layer. Spread in even layer to frosting ringed edge. Layer leveled top layer on top of bottom layer. Crumb coat with a small amount of buttercream. *Smoothing on a thin layer of frosting before completing the frosting process will help to keep unwanted crumbs out of your frosting's top coat! Cover and place in fridge or freezer for approximately 10 to 15 minutes. Remove chilled cake from fridge freezer and continue layering frosting until desired thickness of frosting is achieved! Slice and serve as desired.