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Raspberry Chocolate Freezer Cake

Raspberry Chocolate Freezer Cake

Ever tried to make a recipe and have it turn out differently than planned?

I’ll be honest. I’ve never been very good at layer cakes. Somehow, my layers end up too thin or my cake turns out too moist to layer without drooping. Perhaps some of that is due to my ad hoc baking pans I use while in college. I like to think that’s the reason!

I (somewhat foolishly) tried to make another layer cake. However, not all seemingly foolish actions turn out badly. The cake turned out too thin and way too moist to make into a layer cake. So I made it a sheet cake instead! It is the perfect size for a snack cake! How is that not even better than a layer cake, which takes more assembly?

So in honor of my somewhat foolish try at yet another layer cake, check out “Fools Rush In” sung by Frank Sinatra.

Raspberry Chocolate Freezer Cake


  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup ginger ale
  • 1/2 cup butter
  • 1/3 cup cocoa powder
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1 egg
  • 3/4 teaspoon raspberry extract
  • Ganache
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup heavy whipping cream
  • Raspberry Topping
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon seedless raspberry jam
  • 2 teaspoons water
  • 1/2 teaspoon unflavored gelatin
  • 1/4 teaspoon raspberry extract
  • 3 drops red gel food coloring
  • 1 teaspoon confectioners’ sugar


  1. Line the bottom of a 9x13-inch baking pan with parchment paper. Set aside.
  2. In a large bowl, combine flour, sugar, baking soda, and baking powder. Set aside.
  3. In a large sauce pan over medium heat, put ginger ale.
  4. Add butter to ginger ale and stir occasionally with a spoon while butter melts.
  5. Remove from heat.
  6. Sprinkle cocoa over ginger ale mixture and stir with a fork until smooth.
  7. Return to heat and bring to a boil, removing pan from heat immediately once mixture boils. Set aside to cool for 20 minutes.
  8. Preheat oven to 350°.
  9. Pour cooled cocoa mixture over flour mixture. Whisk together gently just until mixed.
  10. In a small bowl whisk together buttermilk, sour cream, eggs, and extract.
  11. Add buttermilk mixture. Combine gently with a large spoon just until mixed.
  12. Pour onto parchment paper-lined baking pan.
  13. Bake at 350° for 14-18 minutes, just until middle of cake springs back to the touch.
  14. Cool in the pan for 1 hour.
  15. Ganache
  16. Place chocolate chips in a small, heat-safe bowl.
  17. Over low heat, warm whipping cream in a small saucepan, but do not boil.
  18. Pour warm cream over chocolate chips. Let stand for 2 minutes.
  19. Stir until smooth.
  20. Pour over cake and spread to the edges.
  21. Freeze for 2 hours.
  22. Raspberry Topping
  23. Pour heavy whipping cream into a medium bowl with high sides. Place bowl of cream and beaters to electric mixer in the freezer for 5 minutes. Set your timer for 5 minutes.
  24. Place raspberry jam in a microwaveable bowl. Microwave for 10 seconds on high or just until jam is pourable. Set aside to cool.
  25. In a small bowl, combine water and unflavored gelatin. Set aside to soak for 3 minutes.
  26. Add raspberry extract and gel food coloring. Stir.
  27. Add cooled raspberry jam and confectioners’ sugar. Stir.
  28. Remove beaters and bowl of heavy whipping cream from freezer and whip until stiff peaks form.
  29. Fold jam mixture into cream gently.
  30. Remove cake from freezer.
  31. Spread topping over ganache.
  32. Return to freezer.
  33. Cut into 3-inch squares right before serving.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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