Make The Best White Velvet, Jam Filled, Chocolate Drizzle Cake

Make The Best White Velvet, Jam Filled, Chocolate Drizzle Cake ever! Across Pinterest boards, there are plenty of pictures of these 'drizzle cakes'. They look so pretty and the ones with fruit on top are especially appealing to me!

Imagining a drizzle cake with chocolate covered fruits and raspberries prompted making the chocolate covered cherries a couple of days ago. As I expected, Dave and the kids were snitching these behind my back. Fortunately, there were still enough for the cake. Although looking at the pictures, perhaps the top should have been covered with more fruits!

Some chocolate covered strawberries were also made using the leftover melted chocolate from the cherries. The raspberries were left au naturel.

Looking at the picture, I probably should have pooled some chocolate at the base and on the platter... Hmm... Next time!

The cake was, once again, the white velvet cake from 'The Cake Boss'. This is my favorite white cake! It makes two 8" layers. You definitely need to use the pans that are 3" high or you will have an oven catastrophe! It takes almost an hour to bake these at 325°.

Once baked and cooled, the cakes were cut in half, forming four layers. A dam of piped frosting was piped along the outer edge of each layer. Then the homemade raspberry jam was heated and brushed between the layers. You can see the jam in the picture below. ( Wax paper was slipped under the bottom edges of the cake to keep from making a total mess of the cake plate.)

The white buttercream frosting recipe was the one from the 'Magic Secret To The Best Buttercream Frosting.' Since the frosting was not used between the layers, there was enough leftover to frost another small cake. Actually, there was about as much leftover as there is in those little Ready To Spread Frosting tubs you buy and I can't begin to tell you how much better it tastes.

After frosting the cake, remove the wax paper from under the cake, if you have used it. Chill in the refrigerator and make the chocolate ganache. Ganache is very simple to make.

Chocolate Ganache:

1-1/3 cups chocolate chips

1 cup heavy cream

Measure chocolate chips and pour into a heat-safe glass bowl. Heat the heavy cream until it just begins to come to a boil. Pour over the chocolate chips and cover with a lid for 5-minutes. Don't touch until the five minutes are over.

Remove the lid. Stir or gently whisk until it comes together and forms a velvety sauce.

Allow the chocolate to cool a bit before using. With a spoon, drizzle the ganache along the edges of the top layer, allowing the chocolate to drip down the sides. After circling the top of the cake edges, spoon additional chocolate over the top, completely covering the center.

Then, begin decorating with chocolate covered cherries, chocolate covered strawberries, and the raspberries. You can use additional fruits if you like.

Two Pepperidge Farm Pirouettes were also used. These were the chocolate hazelnut pirouettes, but there are other flavors.

I think the addition of those creme filled wafers really added to the design of the cake top. Don't you? Yes, they are tasty, too.

In retrospect, I think covering more of the top with additional fruit would have been nice. However, this cake seemed to be a big hit. A couple of the kids said they thought it was their favorite cake. It may be requested again, ya know!