chocolate raspberry mascarpone cake

How To Make chocolate raspberry mascarpone cake

• 
  Step 1
  Preheat oven to 350 degrees F. Grease a Bundt cake pan. Make the cake mix according to the directions on the box.
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  Step 2
  Pour into the prepared Bundt pan.
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  Step 3
  Bake for 30 - 35 minutes following package directions.
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  Step 4
  Let the cake cool slightly. Turn out of the Bundt pan to cool completely.
• 
  Step 5
  For the cream filling, whip heavy cream in a large mixing bowl until peaks form.
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  Step 6
  Add mascarpone cheese and white frosting. Mix well but do not overbeat.
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  Step 7
  Add red food coloring until you reach your desired color.
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  Step 8
  Mix.
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  Step 9
  When cool, slice the cake horizontally, making 3 pieces. This will give you 2 layers. The cake does not have to be cut, but this would only give you 1 layer of cream in the center.
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  Step 10
  Start layering the cake by placing the first piece of cake onto your serving platter and add half the cream filling. I protect the bottom edges with torn pieces of wax paper that later will be removed. This will keep your plate clean while frosting.
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  Step 11
  Top with a second piece of cake.
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  Step 12
  Add the remaining cream filling.
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  Step 13
  Top with the last slice of cake.
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  Step 14
  Add raspberry flavor to the chocolate frosting and mix well. Frost the cake.
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  Step 15
  Microwave any leftover frosting to drizzle over the top of the cake. Add 1 - 2 tsp of milk to loosen, if needed.
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  Step 16
  Drizzle over the cake. Chill to set the frosting.
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  Step 17
  Before serving, remove the waxed paper. Add raspberries to the center of the cake and around the edge. Garnish with mint leaves.
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