BERRY-TOPPED CHOCOLATE CAKE
Ganache is simple a rich chocolate and cream mixture; it's easy to make but adds an elegant touch to any dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Make Cake, Filling and Ganache Heat oven to 350 °F (325° F for dark or nonstick pans). Spray 2 (8- or 9-inch) round pans with cooking spray. Make and bake cake mix as directed on box for round pans, using oil and eggs called for on box and the 1 cup water. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Using serrated knife, cut rounded top off cakes to make a level surface.
- In medium bowl, beat filling ingredients with electric mixer on low speed just until blended, adding enough milk for spreading consistency. Refrigerate until ready to use.
- In 1-quart saucepan, heat ganache ingredients over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Refrigerate about 45 minutes, stirring occasionally, until slightly thickened and spreadable.
- Assemble and Decorate Cut each cake layer horizontally to make a total of 4 layers. Fill each layer with a generous 1/3 cup filling. Spread ganache over side and top of cake.
- In medium microwaveable bowl, microwave raspberry preserves on High 10 to 20 seconds or until melted. Add berries to preserves; toss gently to coat. Arrange berries on top of cake. Store loosely covered in the refrigerator.
Nutrition Facts : Calories 430, Carbohydrate 45 g, Cholesterol 70 mg, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 18 g, TransFat 0 g
MARY BERRY'S CHOCOLATE CAKE RECIPE
Mary Berry's chocolate cake recipe is delicious and easy to make. A light and fluffy chocolate sponge topped and sandwiched with a creamy chocolate ganache
Provided by Mary Berry
Categories Dessert
Time 50m
Yield Serves: 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C, gas 4. Beat together the eggs, flour, caster sugar, butter, and baking powder until smooth in a large mixing bowl.
- Put the cocoa powder in a separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
- Turn into the prepared tins, level the top, and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
- Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
- To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
- To ice the cake: spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together.
- Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.
Nutrition Facts : @context https, Calories 751 Kcal, Sugar 46 g, Fat 48 g, Protein 9 g, Carbohydrate 68 g
CHOCOLATE BISCUIT CAKE
Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.
Provided by Food Network Kitchen
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
- Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
- Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
BERRY-TOPPED WHITE CUPCAKES
Guests just love these yummy white cupcakes that are topped with a cream cheese frosting. The strawberry-blueberry garnish makes them the perfect treat for a patriotic-themed party on Memorial Day or Fourth of July. -Judy Kenninger, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 22 cupcakes.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In another bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites., With a spoon, gently fill foil- or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For icing, in a small bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and lemon juice. Frost cupcakes. Top with berries.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
EASY TRIPLE BERRY CAKE
This simple berry cake calls for ingredients you probably have on hand, so there's no excuse not to indulge! Bonus: It's quick to throw together for a weeknight dinner but special enough to serve for any occasion.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 3/4 cup sugar, the melted butter and sour cream with whisk until well blended. Beat in egg and vanilla. Stir in flour mixture until smooth. Stir in 1 cup of the berries. Spread batter in pie plate. Sprinkle remaining 1/2 cup berries and 1 teaspoon sugar over top.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Cut into wedges; serve with whipped cream.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 50 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 21 g, TransFat 0 g
BERRY-TOPPED COFFEE CAKE
This tasty, wholesome coffee cake is loaded with fresh berries. It's perfect for those with a sweet tooth. -Heather O'Neill, Troy, Ohio
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.
Nutrition Facts : Calories 246 calories, Fat 8g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CAKE WITH RASPBERRY FILLING
A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.
Provided by Soccercoach
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
- Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
- While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
- While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
- Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g
BERRY CHOCOLATE MUG CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, cocoa powder, sugar, baking powder, vegetable oil, milk, chocolate chips, whipped cream, blueberry, raspberry, fresh mint
Provided by Matthew Johnson
Categories Desserts
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spray the inside of a microwave-safe ceramic mug. Add in flour, cocoa powder, sugar, and baking powder. Mix to combine.
- Add the vegetable oil, milk, and stir until smooth. Stir in the chocolate chips.
- Microwave on high for 1 minute 30 seconds. Let cool completely.
- Top with whipped cream, sprinkle on fresh blueberries, raspberries, and mint.
- Enjoy!
Nutrition Facts : Calories 202 calories, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 2 grams, Sugar 10 grams
CHOCOLATE-BERRY ICE CREAM CAKE
Berries are a dream team in this triple-decker dessert. A layer of cool and sweet raspberry sorbet is the perfect topper to blackberry-studded ice cream, while rich chocolate cake is the ideal base for this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat an 8-inch springform cake pan with cooking spray. In a large bowl, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Whisk in egg yolk, buttermilk, 1/4 cup warm water, oil, and vanilla. Pour batter into pan and bake until cake pulls away from sides and a toothpick inserted in center comes out clean, about 15 minutes. Let cool completely in pan on a wire rack, 1 1/2 hours. Cut one or two pieces parchment paper 1 inch taller than pan side and place between cake and inside of pan, overlapping if necessary (parchment should fit snugly around entire circumference of cake).
- Place blackberries in a medium bowl and lightly mash with a fork. Stir in vanilla ice cream. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. Freeze until ice cream is very firm, 2 hours. In a small bowl, stir sorbet until spreadable. Spread in an even layer over ice cream and freeze until set, 1 hour (or, covered, up to 1 week). To serve, unmold cake and peel away parchment.
Nutrition Facts : Calories 243 g, Fat 7 g, Fiber 3 g, Protein 3 g
MIXED-BERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE
Categories Cake Berry Dairy Egg Dessert Bake Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in center and 1 rack in lowest third of oven and preheat to 350°F. Butter and flour two 12-inch- diameter cake pans with 2-inch-high sides. Whisk flour, 1 1/2 cups sugar, baking powder and salt in very large (6- to 8-quart) bowl to blend well. Add 1 1/2 cups lukewarm water; using electric mixer, beat until smooth (batter will be thick). Beat in oil, then egg yolks and vanilla.
- Using clean dry beaters, beat egg whites and powdered sugar in large bowl until whites are very thick and billowy and form medium-firm peaks when beaters are lifted, about 12 minutes (do not underbeat). Fold whites into yolk mixture in 3 additions. Divide cake batter equally between prepared pans.
- Place one pan on each rack in oven, staggering pans so that one is not directly above the other. Bake cakes 25 minutes. Reverse position of pans. Bake cakes until tester inserted into center comes out clean, about 10 minutes. Cool cakes in pans 10 minutes. Line 2 cooling racks with kitchen towels. Cut around cakes to loosen; turn out onto towels. Cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.)
- Buttercream
- Makes about 8 cups.
- 8 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
- 1/2 cup whipping cream
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 cup egg whites (about 8)
- 2 1/4 cups sugar
- 2 1/2 teaspoons grated orange peel
- 2 teaspoons vanilla extract
- Stir white chocolate and cream in heavy small saucepan over low heat until melted and smooth. Cool to room temperature. Using electric mixer, beat butter in medium bowl until fluffy; set aside.
- Combine whites and sugar in large metal bowl. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk until sugar dissolves and thermometer inserted into whites registers 160°F, about 3 minutes. Remove bowl from over water. Using clean dry beaters, beat meringue until cool, stiff and shiny, about 10 minutes.
- Beat butter, about 1/4 cup at a time, into meringue, blending well after each addition. If frosting looks curdled, place bowl over very low heat for 3 to 5 seconds to soften slightly. Remove from heat and beat until smooth. Repeat warming technique as necessary. Gradually beat in cooled white chocolate mixture, then orange peel and vanilla extract. Chill buttercream until beginning to firm, about 30 minutes.
- assembly
- 1 cup seedless raspberry jam
- 6 cups (about) assorted fresh berries (raspberries; blueberries; blackberries, halved if large; and sliced strawberries)
- Cut each cake in half horizontally. Place 1 layer on 11-inch-diameter tart pan bottom or cardboard round. Spread with 1/2 cup jam, then 1 1/4 cups buttercream. Arrange half of berries atop buttercream, spacing about 1/2 inch apart. Press second cake layer atop berries. Repeat layering of jam, buttercream and remaining berries. Top with third cake layer (reserve remaining cake layer for another use).
- Spread 2 cups buttercream in thin layer over top and sides of assembled cake to anchor crumbs and smooth surface. Refrigerate cake on its base until crumb coat is firm, about 30 minutes.
- Spread 2 1/4 cups buttercream over top and sides of cake. Spoon remaining buttercream into pastry bag fitted with medium star tip. Pipe decorative border around top edge of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.)
- final decoration
- 4 cups (about) assorted fresh berries (blueberries, raspberries, blackberries and strawberries)
- 1/2 cup currant jelly
- Place cake with its base on platter. Fill top center of cake with berries. Melt jelly in heavy small saucepan over low heat, stirring constantly. Using pastry brush, brush warm jelly over tops of most berries. Let cake stand at room temperature at least 1 hour and up to 3 hours.
- Using long knife, cut cake into quarters. Cut each quarter into 6 wedges.
BEST CHOCOLATE BIRTHDAY CAKE
This cake is always requested from my kids for their birthdays; it's the best!
Provided by Brenda
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube cake pan (such as Bundt®).
- Combine cake mix and pudding mix in a mixing bowl using an electric mixer. Add sour cream, vegetable oil, and water; mix well. Add eggs, 1 at a time, beating well after each addition. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool for 10 minutes. Transfer to a cake plate and let cool completely, 20 to 30 minutes more.
- Place opened frosting container in a microwave on medium heat, stirring every 30 seconds until just soft enough to pour. Drizzle frosting over cake and sprinkle candy-coated milk chocolate pieces on top.
Nutrition Facts : Calories 542 calories, Carbohydrate 62.5 g, Cholesterol 67.8 mg, Fat 31.5 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 10.2 g, Sodium 474.3 mg, Sugar 47.5 g
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