Use this filling instead of chocolate ganache recipe (see this site) for the Double Chocolate Mocha (IW) Cake. Spread between layers. Remember to make only "half" the chocolate ganache frosting, if you use this filling. you will need to slice the cake layers in half horizontally to make 4 layers.

Ingredients

20	oz raspberries, frozen
1/2	cup sugar
2	tbsp cornstarch

Directions

1. Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.
   
   
2. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly.
   
   
3. As it boils, it should quickly thicken
   
   
4. **Slice each of the 2 chocolate cake layers in half (horizontally) to make 4 layers**
   
   
5. Let frosting cool completely before spreading it thinly over three layers.
   
   

Categories

Berries, Dessert, Fourth of July, Boil

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol Very low in sodium High in dietary fiber High in manganese Very high in vitamin C

Bad points Very high in sugar