Chocolate Raspberry Cream Cake Recipes

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CHOCOLATE RASPBERRY CAKE



Chocolate Raspberry Cake image

Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 27

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 large eggs, room temperature
1-1/2 cups strong brewed coffee, room temperature
FILLING:
3 tablespoons all-purpose flour
6 tablespoons 2% milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted
FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

Steps:

  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

CHOCOLATE-RASPBERRY CREAM CAKE



Chocolate-Raspberry Cream Cake image

Invite summer to the table with a raspberry cream layered chocolate cake made with fresh raspberries and dark chocolate chips.

Provided by Brooke Lark

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix, baked into 2 (9-inch) round cakes as directed on box, cooled completely
1 1/2 cups whipping cream
1 pint (2 cups) fresh raspberries
1/2 cup powdered sugar
1 cup whipping cream
2 cups high-quality dark chocolate chips or broken chocolate pieces

Steps:

  • With sharp knife, carefully slice off rounded top of 1 cooled, baked cake layer, creating a flat surface. Gently transfer cake layer to plate.
  • In medium bowl, beat 1 1/2 cups cream with electric mixer on high speed until light and fluffy. Reserve 1 raspberry for garnish; add remaining raspberries and the powdered sugar to cream. Beat on low speed just until folded together.
  • Using metal spatula, spread raspberry-cream mixture on top of cake layer on plate, spreading to edge. Top gently with second cake layer. Run spatula around edge of cake to smooth cream layer.
  • In medium microwavable bowl, microwave chocolate ganache ingredients on High 1 minute; stir until creamy. If chocolate is not completely melted, microwave 30 to 60 seconds longer. Spoon ganache over top of cake, allowing some to run down side.
  • Place 1 raspberry in center of cake. Allow ganache to harden at room temperature before serving. If not serving for more than 30 minutes, cover cake gently and store in refrigerator until ready to serve.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM



Chocolate Cake with Raspberry Buttercream image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 15 servings

Number Of Ingredients 17

1 1/2 cups buttermilk
1 tablespoon instant coffee
1 tablespoon vanilla extract
675 grams sugar
290 grams all-purpose flour, plus extra for dusting pans
150 grams cocoa powder, sifted
13 grams baking powder
13 grams baking soda
1 teaspoon table salt
1 1/2 sticks unsalted butter, melted and cooled slightly
5 eggs
2 1/4 cups sugar
9 large egg whites
5 sticks unsalted butter, softened
1 tablespoon pure vanilla extract
800 grams Swiss meringue buttercream
3/4 cup raspberry puree

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
  • In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
  • Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
  • For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
  • For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
  • To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.

CHOCOLATE-RASPBERRY LAYER CAKE



Chocolate-Raspberry Layer Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish

Steps:

  • For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
  • Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
  • In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
  • Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
  • For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
  • In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
  • To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
  • Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING



Chocolate Layer Cake With Raspberry Cream Filling image

A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.

Provided by Stoblogger

Categories     Dessert

Time 1h30m

Yield 1 layer cake, 12 serving(s)

Number Of Ingredients 11

1 (20 ounce) box chocolate cake mix, prepared as directed
1/4 cup cream cheese, softened
1/2 cup seedless raspberry jam
2 cups powdered sugar
16 ounces prepared chocolate frosting, not whipped
2 tablespoons cocoa powder, unsweetened
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup water
3 tablespoons seedless raspberry jam
2 teaspoons raspberry liqueur (optional)

Steps:

  • CHOCOLATE CAKE.
  • Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
  • Cool completely. For best results and time permitting, place the layers in freezer until firm.
  • RASPBERRY CREAM FILLING.
  • Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
  • Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
  • Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
  • CHOCOLATE FROSTING.
  • Beat the frosting in mixing bowl for 2-3 minutes.
  • Completely frost the sides of the cake.
  • Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
  • RASPBERRY CHOCOLATE GANACHE.
  • Combine cocoa, sugar and cornstarch in a saucepan and whisk.
  • Gradually add water and jam, continue to whisk the mixture.
  • Bring to a simmer over medium heat, whisking constantly.
  • Remove from the heat and stir in raspberry liqueur, if using.
  • Let cool slightly.
  • Remove cake from refrigerator and pour/spread ganache on top.
  • Garnish with candies or raspberries.

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

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

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

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

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.

Provided by vlynn

Categories     Chocolate Cake

Time 2h35m

Yield 16

Number Of Ingredients 16

baking spray
1 teaspoon cocoa powder, or as needed
1 teaspoon all-purpose flour, or as needed
1 (15.25 ounce) package chocolate cake mix
1 cup water
1 (6 ounce) container vanilla yogurt
1 (3.9 ounce) package instant chocolate pudding mix
⅓ cup vanilla-flavored vodka
⅓ cup vegetable oil
3 large eggs
½ (12 ounce) package miniature chocolate chips, or more to taste
12 ounces fresh raspberries, or more to taste
⅓ cup white sugar
1 (16 ounce) container prepared vanilla frosting
1 (8 ounce) container frozen nondairy whipped topping, thawed
3 (1 ounce) squares white chocolate, melted and cooled

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  • Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  • Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  • Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  • Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  • Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  • Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g

DUNCAN HINES DIVINE CHOCOLATE RASPBERRY SOUR CREAM CAKE



Duncan Hines Divine Chocolate Raspberry Sour Cream Cake image

It's a mouthful to say, but what a combination! It's a little more fussing than I normally prefer to do with desserts, but this one is worth the effort. Very moist and tasty.

Provided by Mary K. W.

Categories     Dessert

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) package devil's food cake mix
1/4 cup water
1/3 cup vegetable oil
4 large eggs
2 cups sour cream, divided
1 (16 ounce) container cream cheese frosting
1/2 cup seedless red raspberry jam
2 (16 ounce) containers chocolate frosting
fresh raspberry

Steps:

  • Preheat oven to 350.
  • Grease and flour two 8-inch round cake pans.
  • Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened, then beat at medium speed for 2 minutes.
  • Pour into pans and bake according to package directions.
  • To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer of cake. Frost top and sides of cake with chocolate frosting.
  • To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp of sauce in center and fresh rasperries. Place 2 tablespoons sauce on center of each serving plate and top with slice of cake. Garnish with fresh raspberries, if desired.

Nutrition Facts : Calories 838.6, Fat 42.3, SaturatedFat 13.6, Cholesterol 87.4, Sodium 614.3, Carbohydrate 115.7, Fiber 1.9, Sugar 90.8, Protein 6.8

CHOCOLATE CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls and this chocolate raspberry cake looks like it came from a bakery. -Tammy Bollman, Minatare, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 23

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
FROSTING:
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

Steps:

  • In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.

Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE



Chocolate & raspberry birthday layer cake image

Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 11

225ml sunflower oil , plus extra for the tins
250g caster sugar
3 large eggs
225ml milk
250g self-raising flour
4 tbsp cocoa
1½ tsp bicarbonate of soda
150g raspberry jam
100g frozen raspberries , defrosted
300ml double cream
2 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
  • Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
  • For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
  • Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

Nutrition Facts : Calories 549 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

RASPBERRY-WHITE CHOCOLATE CREAM CAKE



Raspberry-White Chocolate Cream Cake image

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 16

Number Of Ingredients 20

1/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 cup raspberry-flavored wine cooler
1 tablespoon butter or margarine
1/8 teaspoon almond extract
Red food color, if desired
3 oz white chocolate baking bars (from 6-oz package), chopped
2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups whipping cream
3 eggs
1 teaspoon almond extract
3 oz white chocolate baking bars (from 6-oz package), chopped
3 cups powdered sugar
2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
2 tablespoons butter or margarine, softened
1/4 teaspoon almond extract

Steps:

  • In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
  • Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
  • In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
  • Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
  • Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
  • In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
  • Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Nutrition Facts : Calories 410, Carbohydrate 67 g, Cholesterol 70 mg, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg

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From modernhoney.com


EASY CHOCOLATE CAKE WITH RASPBERRY FILLING (BEGINNER RECIPE ...
2022-01-18 The frosting is a simple sweetened whipped cream that only accents the cake without taking away from the fruity filling. The chocolate cake could not be any easier to make and it uses mostly staple ingredients that you have in your pantry right now. It combines flour, sugar, cocoa powder, baking soda, butter, milk, eggs, and vanilla.
From perfectbrew.com


CHOCOLATE RASPBERRY CAKE - SUGAR AND SOUL
2021-06-05 How To Make Raspberry Chocolate Cake. Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl to begin making the cake recipe. Add the eggs, buttermilk, coffee, oil, and vanilla into the dry ingredients. Beat together on medium speed until thoroughly combined. Divide the cake batter evenly between two pans ...
From sugarandsoul.co


GHIRARDELLI CHOCOLATE COMPANY
Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives. _1_-2000_3074457345618291011_3074457345618270106 null
From ghirardelli.com


CHOCOLATE RASPBERRY CREAM CAKE — NICK MALGIERI
To make the cake, preheat oven to 350 degrees and set a rack in the middle level. Chop chocolate and place it in a heatproof bowl. Place bowl over a pan of hot water and allow chocolate to melt. Stir melted chocolate smooth and allow to cool. Beat butter and sugar by machine on medium speed until soft and fluffy.
From nickmalgieri.com


CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM - BAKING A MOMENT
2016-02-08 Make the cake: Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a …
From bakingamoment.com


10 BEST CHOCOLATE RASPBERRY CAKE WITH CAKE MIX RECIPES
2022-04-29 White Chocolate Raspberry Cake with Orange Cream Frosting Cooking Contest Central. butter, raspberries, extract, butter, eggs, cream cheese, sugar and 9 more.
From yummly.com


CHOCOLATE RASPBERRY CAKE WITH WHIPPED CHOCOLATE GANACHE
2018-09-07 Prepare chocolate cake layers.Preheat the oven to 350°F (180C). Grease two 8 inch (20cm) pans and line the bottom with parchment paper.
From homecookingadventure.com


CHOCOLATE RASPBERRY CAKE {WITH RASPBERRY WHIPPED CREAM FILLING …
2015-06-02 Instructions. For the cake -. Preheat oven to 350. Line the bottom of two springform pans with parchment paper and spray with cooking spray and set aside. In a microwave safe bowl melt the chocolate in 30 second intervals, stirring in between, until the chocolate has melted (mine usually takes about a minute and a half.)
From sweetphi.com


RECIPE DECONSTRUCTED CHOCOLATE & SOUR CREAM DESSERT WITH CHERRY
Classic combination of chocolate biscuit, cherry and sweet sour cream can be perfectly served in separate glasses. Ingredients. For chocolate biscuit: …
From whereiscake.com


CHOCOLATE RASPBERRY CREAM CAKE RECIPE
Whisk gelatin into purée, then fold purée into cream. Quickly pour mousse over chocolate layer in pan. Cover with plastic wrap and chill until set, 8 hours to overnight. To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan.
From recipeland.com


WHITE CHOCOLATE RASPBERRY PROTEIN SCONES – NO CREAM, SUGAR FREE!
2022-05-08 6 scones. 30 min. Jump to recipe. Perfectly soft and crumbly White Chocolate Raspberry Protein Scones with a ton of protein powder and greek yogurt! Healthy raspberry white chocolate scones without cream or sugar – low fat and sugar free. I’ve really been hooked on scones after baking those Carrot Cake scones and then the strawberry ...
From foodtalkdaily.com


CHOCOLATE RASPBERRY CREAM CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Chocolate Raspberry Cream Cake are provided here for you to discover and enjoy ... Chocolate Chip Cookie Drawing Easy Easy Sugar Cookie Mix Pasta Carbonara Easy Recipe Dessert Recipes. Best Desserts In Memphis Grandma's Desserts Memphis Disney Epcot Illuminations Dessert Party Harmonious Dessert Party Epcot Disney …
From recipeshappy.com


CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
2020-04-09 1. Make chocolate cake: Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water and stir together, being careful not to over-mix the batter. Pour batter into two 9-inch cake pans and bake at 350 for 30-35 minutes.
From tastesbetterfromscratch.com


CHOCOLATE RASPBERRY CAKE RECIPE {WITH HOMEMADE RASPBERRY …
2018-11-12 Make the Raspberry Filling: In a saucepan over medium heat, stir together 1 ½ cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
From thebestcakerecipes.com


CHOCOLATE RASPBERRY ICE-CREAM CAKE | ALLRECIPES.COOKING
2021-11-06 Freeze for 6 hours or until frozen. Use a metal spoon to break up the frozen raspberry mixture. Transfer to a food processor and process until smooth. Spoon the raspberry mixture over the chocolate ice-cream and smooth the surface. Cover with foil and place in the freezer until set. Use a pair of scissors to cut down the corners of the plastic ...
From allrecipes.cooking


RASPBERRY CREAM CAKE WITH CHOCOLATE GANACHE RECIPE
2017-05-12 Spread the bottom layer with 2 tablespoons raspberry jam. Take one package of raspberries, and slice the berries in half. Arrange half of the cut berries in a layer on top of the jam. 3. In a small bowl, combine whipped topping with 4 tablespoons of jam. Dot half of the cream mixture over the layer of jam and berries and gently spread until ...
From tablespoon.com


JELLO TOPPING CHOCOLATE CAKE FILLED WITH RASPBERRY CREAM RECIPE
2022-01-31 For filling: For filling, place raspberries, 1 tbsp. granulated sugar and lemon juice in blender. Mix for 15 to 20 seconds. In a bowl, beat cream cheese and remaining sugar. Gently whisk in whipped topping. Spread mixture on two of the cake tops. Layer.
From recipes.net


CHOCOLATE RASPBERRY CAKE - CARLSBAD CRAVINGS
Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans. Sift together the flour, cocoa, baking powder and baking soda in a medium bowl.
From carlsbadcravings.com


CHOCOLATE RASPBERRY TORTE | KING ARTHUR BAKING
Preheat the oven to 350°F. Line the bottoms of two 8” round pans with parchment; grease the parchment and the sides of the pans. To make the cake: Using a hand or stand mixer fitted with a whisk attachment, whip the eggs until thick and pale yellow, about 3 minutes at high speed.
From kingarthurbaking.com


RECIPE: DIVINE CHOCOLATE RASPBERRY SOUR CREAM CAKE - DUNCAN …
Directions. Preheat oven to 350° F. Grease and flour two 8-inch round pans. Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pans. Bake and cool cake according to package directions. To assemble, place 1 cake layer on serving ...
From duncanhines.ca


RASPBERRY-CREAM CHOCOLATE CAKE RECIPE- THE ECSTATIC TASTE …
2021-09-07 Step 2: In a small saucepan, combine the separated raspberry juice with the gelatin powder and let aside for 1 minute. Step 3: Set the stove to low heat and cook, stirring constantly, until the gelatin powder has completely dissolved and the water has reached a boil. Step 4: Remove the pan from the heat and set aside to cool to room temperature ...
From melodyofcake.com


CHOCOLATE RASPBERRY CREAM TART RECIPE ⋆ SHANI'S SWEET ART
2018-04-16 So I modified the recipes and made a chocolate pâte sablée and a chocolate diplomat cream. I also decided to just bump the decadence factor up a notch by adding a raspberry dark chocolate ganache and fresh raspberry compote. *Insert angels singing and golden light streaming down from above* O.M.G! It was heavenly! Topped off with chocolate ...
From shanissweetart.com


CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THESPRUCEEATS.COM
2021-12-20 Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin. Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
From thespruceeats.com


CHOCOLATE RASPBERRY CAKES - RECIPES | COOKS.COM
2022-05-06 Preheat oven to 350°F. Grease three 9-inch round cake pans. Line with waxed paper. ... out clean. Loosen cakes from sides of pans with ... paper. Melt together chocolate, butter and 1/3 cup ... with half the raspberry jam. Spread about 2/3 cup ... to serve. 6 servings.
From cooks.com


CHOCOLATE RASPBERRY CREAM CAKE RECIPE | CDKITCHEN.COM
Ganache: Melt the chocolate in the top of a double boiler. Remove from heat and stir in cream. Let cool. Raspberry Cream: Drain raspberries, reserve liquid. Place 2 tablespoons of the liquid in a small microwavable bowl. Sprinkle gelatin over the juice and stand 5 minutes to soften. Place gelatin and juice in microwave at half power for 30 ...
From cdkitchen.com


CHOCOLATE RASPBERRY POUND CAKE | RECIPES - HERSHEYLAND
Directions. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place preserves in small bowl; stir to soften. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and 3/4 cup preserves; beat on medium speed 3 to 4 minutes until well blended.
From hersheyland.com


CHOCOLATE RASPBERRY CREAM CAKE - PLAIN.RECIPES
Whisk gelatin into puree, then fold puree into cream. Quickly pour mousse over chocolate layer in pan. Cover with plastic wrap and chill until set, 8 hours to overnight. To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan.
From plain.recipes


CHOCOLATE RASPBERRY BUTTERMILK CAKE | SMITH'S RECIPE - SMITH DAIRY
To Make The Chocolate Raspberry Buttermilk Cake: Preheat oven to 350° F. Line the bottom of two 8 or 9 inch cake pans with parchment paper. Spray pans with cooking spray and flour or butter and flour. Sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Whisk in sugar and salt.
From smithsbrand.com


CHOCOLATE RASPBERRY CREAM CAKE RECIPE - BAKERRECIPES.COM
2006-09-27 What Makes This Chocolate Raspberry Cream Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Raspberry Cream Cake. Ready to make this Chocolate Raspberry Cream Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes …
From bakerrecipes.com


FRESH RASPBERRY ICE CREAM RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


DIVINE CHOCOLATE RASPBERRY SOUR CREAM CAKE - DAISY BRAND
Preheat the oven to 350 degrees. Grease and flour two 8-inch round pans; set aside. Blend the cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour the batter into prepared pans. Bake and cool cake according to the cake mix package directions.
From daisybrand.com


RASPBERRY CAKE WITH WHIPPED CREAM FILLING RECIPE | BON APPéTIT
2022-03-15 Finely grind sugar and 1½ cups (37 g) freeze-dried raspberries in a spice mill or food processor (if using food processor, sift powder through a fine …
From bonappetit.com


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