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Incredible Box-Mod Cake Recipe

by Jul 12

Ok so yesterday was a surprise birthday party for my friend Rick. His girlfriend asked me to take care of the cake so I decided I would make him one instead of buying it. So a box-mod is using some pre-packed ingredients but in a different way so that you dont have to bother sifting/measuring every ingredient. This is one I created a while ago. I was making a double layer cake hence the double bowls. This is My Dark Chocolate Raspberry cake recipe For one Cake 1.) one box chocolate cake mix... I use devils food cake 2.) one 5.9oz package instant pudding mix (chocolate) 3.) one bag 60% dark chocolate chips 4.) 4 eggs 5.) 1 cup sour creme6.) 1 cup vegetable oil 7.) 3/4 cup water Raspberry Filling 1.) 4 Cups fresh raspberries 2.) 3/4 cup sugar 3.) 1 cup water 4.) 2 Table spoons corn sharch 5.) Juice of half a lemon Chocolate Ganache Topping Approximately 1 cup chocolate chips to one cup heavy whipping cream

STEP one... Mix all cake ingredients together and add a bag of chocolate chips... The texture of the batter should be kind spongy. It wont flow like a typical cake batter. This is because the instant pudding mix tends to bond during the mixing. It looks similar to brownie batter.

Spread it out nicely in a pan. Like I said its thick batter so use a spatula to even it out. It will flow once it starts heating up so you dont need to be perfect. I often make this recipe in a bundt cake but since I was doing layers I did 13x9

Bake for 30-35 Minutes at 350. I use the convection back setting and I had both pans in at the same time. When doing a bundt cake It will take about 55 minutes. Be sure to let them cool thoroughly before doing anything else. This is a very moist and dense cake so give it time.

Raspberry Filling. Combine, Sugar, Raspberries, Sugar, lemon juice and 3/4 cup water into a pan. Bring to a boil and cook on med-low heat for 20 minutes.

Strain the mixture with a fine mesh strainer to remove the seeds. Place the juice back in the pan and return to a boil. In a little bowl mix together the cornstarch and 1/4 cup water. Slowly add the mixture to the pot while stirring. lower heat to medium and whisk until you get a gel like substance. Cool in the fridge for 30 minutes before using.

Trim the tops of the cakes so that they have a more flat surface. I did a rather poor job of it this time but oh well. Spread the raspberry filling nicely through the cake.

Add your second layer. At this point I was in a bit of a rush so I didnt bother trimming it further. So i would totally fail my test on Cake Boss but oh well. We were having the cake at the end of a bar crawl/ scavenger hunt.

I frosted the cake with vanilla icing and then did a chocolate ganache drip... First time trying this so I was a bit heavy handed. But atleast i know for next time. It turned out delicious and everyone was stoked.


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