- Chocolate cake:
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For the raspberry layers:
- 1-2 packages fresh raspberries
- 2 10 oz bag frozen raspberries
- 2 tbsp white cane sugar
- 1/2 cup red juice (I used Ocean Spray cranberry-pomegranite)
- 1 box Dr. Oetker's chocolate or vanilla pudding mix
- 2 cups milk
- Pink Whipped Cream:
- 1 container Truwhip or Trader Joe's whipped topping, defrosted
- pink food coloring
- Topping (optional):
- shredded sweetened coconut
- chocolate curls (I used Dove raspberry dark-chocolate swirl Promises)
These are exactly what the word parfait suggests: luscious layers of perfection. They are very similar to the raspberry strawberry parfaits I made, but with a twist. These were the sweet ending to the Valentine’s dinner I made for my boyfriend, and he claimed it was the best dessert he ever had. He is also obsessed with raspberries so that might have had something to do with it. Either way, they were delectable and festive treats. I will warn you that this recipe takes time and patience, so if you don’t like baking your day away like I do, I would suggest using some shortcuts. As I was putting these together, I kept thinking of new ideas on how to assemble them. Hopefully, my trial and error will make it easier for you to make these parfaits the first time around. I cut the recipe in half since there were only two of us eating, but the following directions are for 6-8 servings depending on the size of your glasses. I’ll try and take you through step by step.
Start with the chocolate cake. I made it the night before so I didn’t have too much to do at once. This chocolate cake recipe is heavenly and so easy to make. I found it on allrecipes.com and will probably stick with it until someone challenges me with a recipe that is as moist and delicious.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Prepare the pudding according to package. I made it in the microwave. If using Dr. Oetker’s, whisk when removed from microwave. Let cool on counter for 5 minutes and add about 1/2 cup whipped topping to give it a creamier texture. After I had assembled half of two of the parfaits, I decided thery would look better with chocolate pudding so i added a couple tsps. of cocoa powder. You could also just use chocolate pudding or stick with vanilla. Refrigerate.
Raspberry coulis: (this is the same as in the raspberry cheesecake recipe)
1) Combine frozen raspberries, sugar, and juice in a nonstick saucepan and bring to a boil.
2) Let it simmer for 10 minutes while stirring occasionally. If the mixture doesn’t thicken enough, add some cornstarch. Remove from heat.
3) Pour the mixture through a strainer to remove the seeds. Use a spoon to help push the juice through.
Combine whipped topping with pink food coloring. You can also add a tsp. raspberry coulis to give additional flavor.
To assemble the parfaits:
1) Start with a layer of chocolate pudding on the bottom.
2) Use the serving glass as a cookie cutter tool to cut the chocolate cake. I also thought of this halfway through and it turned out to look much better. I then sliced the cut-out in half, length-wise, to make 2 cake layers. You can also cut the cake into chunks and layer them as you’d like.
3) Cut raspberries in half and sprinkle onto cake layer. Generously drizzle the raspberry coulis over the raspberries.
4) Follow with a layer of pink whipped topping.
5) Add another layer of cake. Followed by raspberries and coulis.
6) Cover with chocolate pudding.
7) Finish off with a dollop of pink whipped topping. I shaped it into a heart using a spoon and toothpick.
8) Sprinkle with coconut, raspberries, and chocolate (Use a peeler to make chocolate curls). Be creative!