EASY CHOCOLATE RASPBERRY CAKE WITH CHOCOLATE GANACHE
Steps:
- Heat oven to 350 F. Grease and flour a 12-cup Bundt cake pan.
- Combine cake ingredients in a large mixing bowl and beat on low speed of electric mixer until blended. Scrape the sides and bottom of the bowl and then beat on high speed for 2 minutes. Spoon into the prepared pan and bake for 50 to 55 minutes, or until the cake springs back when lightly touched with a finger.
- Cool completely before frosting.
- Put the whipping cream in a saucepan over medium heat. Bring the cream to a boil; remove from the heat and stir in the chocolate chips. Continue stirring until the chocolate has melted and the ganache is smooth.
- Let the ganache stand for about 5 minutes to cool slightly and then drizzle over the cooled cake. Garnish if desired with chopped walnuts and fresh raspberries.
Nutrition Facts : Calories 466 kcal, Carbohydrate 65 g, Cholesterol 77 mg, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 355 mg, Sugar 41 g, Fat 21 g, ServingSize 12 Servings, UnsaturatedFat 0 g
CHOCOLATE RASPBERRY CAKE
Provided by Chuck Hughes
Time 2h22m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the chocolate cake batter:
- Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans), and line the bottom with a round of parchment paper.
- Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula.
- Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments.
- Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely.
- For the raspberry filling:
- In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside.
- For the chocolate mousse:
- In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes.
- Beat the 5 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour.
- To assemble the cake:
- Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar.
CHOCOLATE-RASPBERRY ICING
I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.
Provided by Jessica Black
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
- Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
- Beat with a whisk for a thick and creamy icing. Let cool before using.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 28.6 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 38 mg, Sugar 26.9 g
CHOCOLATE RASPBERRY BARS
This great recipe comes from Taste of Home New Cake Mix Creations cookbook & is only for the sweetest of sweet tooths! Preparation time does not include time needed for crust to cool or for completed bars to cool in the refrigerator.
Provided by Sydney Mike
Categories Bar Cookie
Time 25m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
- In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
- Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
- When crust is cool, spread jam over crust.
- In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
- In large mixing bowl, beat cream cheese & milk until smooth.
- Add melted vanilla chips & mix well.
- CAREFULLY spread cream cheese mixture over jam.
- Melt chocolate chips & butter, then stir until smooth.
- Drizzle or pipe over cream cheese layer.
- Refrigerate before cutting into SMALL pieces.
CHOCOLATE RASPBERRY CAKE
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
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.
WHITE CHOCOLATE CHUNK & RASPBERRY JAM CAKE RECIPE BY TASTY
Here's what you need: butter, oil, sugar, eggs, milk, vanilla extract, raspberry jam, flour, baking powder, white chocolate chunks, heavy cream, lemon, vanilla pod
Provided by Samira Rueda
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven at 180ºC.
- For the cake, set aside three separate bowls and do the following:
- Bowl 1: Add butter, oil and sugar, whip until it becomes a creamy mixture.
- Bowl 2: Mix the eggs, milk, vanilla and raspberry jam. Add slowly to the previous bowl.
- Bowl 3: Mix all the dry ingredients and add to Bowl 1.
- Now, grease your mold, pour the mixture in and bake for 20 minutes .
- For the cream: Mix the cream and the vanilla beans, whip until it reaches a soft peak.
- Cool the cake and top with cream. Once decorated, serve and enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 35 grams, Fat 40 grams, Fiber 1 gram, Protein 7 grams, Sugar 14 grams
CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE
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
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
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
CHOCOLATE RASPBERRY JAM (CANNING RECIPE)
MMMM...Chocolate and Raspberries. What could be better as a preserve? I found this recipe on the Web somewhere, I forget where exactly. Probably at Recipes Downunder. I'm going to make this as Christmas presents for this year, but haven't had time yet. I hope it's as delicious as it sounds!
Provided by JenSmith
Categories Raspberries
Time 1h
Yield 6 cups (half-pints), 80 serving(s)
Number Of Ingredients 5
Steps:
- Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
- Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
- Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
- Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
- Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
- Process for 10 minutes in a boiling water canner.
- Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.
Nutrition Facts : Calories 65.6, Fat 0.6, SaturatedFat 0.3, Sodium 2.1, Carbohydrate 15.8, Fiber 1.1, Sugar 14.1, Protein 0.3
CHOCOLATE RUM RASPBERRY CAKE ROLL
Cooking time is definitely an estimate, and prep time is for the raspberry sauce , which is better made 24 hours in advance.
Provided by spatchcock
Categories Dessert
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
- Strain to remove seeds.
- At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
- Stir liqueur into remaining purée.
- Refrigerate until ready to serve.
- (Best if made 24 hours ahead.).
- Cake Roll: Preheat oven to 375°F.
- Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
- Stir together dry ingredients except coffee and sugar.
- Set aside.
- Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
- Separate eggs.
- In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
- Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
- Set aside.
- Clean beaters well in preparation for next step.
- In larger bowl, beat egg whites on medium speed until foamy.
- Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
- Briefly fold yolks into whites without being too thorough.
- Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
- Turn into prepared pan, and smooth to edges with as few strokes as possible.
- Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
- Do not overbake.
- As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
- As cake is removed from oven, immediately turn cake out onto prepared cloth.
- Gently remove parchment or wax paper from bottom.
- Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
- Set aside to cool, seam side down.
- Filling: Combine cold water and 1 tablespoon liqueur.
- Sprinkle gelatin over and allow to soften for 2-3 minutes.
- Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
- Combine reserved purée with gelatin mixture.
- Refrigerate until syrupy.
- (If it gels too quickly, simply warm again.).
- Whip cream with sugar and vanilla until stiff.
- Fold purée/gelatin mixture into sweetened whipped cream.
- Refrigerate until ready to use.
- Stir remaining 1 tablespoon liqueur into jam.
- Carefully unroll cake, remove towel and spread jam over unrolled cake.
- Top with mousse, sprinkle with fresh raspberries, if available.
- Roll up again, seam side down.
- Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
- Brush all crumbs from surface of cake roll.
- Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
- Refrigerate cake for 10 minutes.
- Reheat glaze so that it pours easily.
- (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
- Refrigerate until ready to serve.
- To Serve: Remove from refrigerator 15- 20 minutes before serving.
- Place 2-3 tablespoons raspberry sauce on each dessert plate.
- Slice with a clean knife dipped in warm water and place a slice on each plate.
- Pass raspberry sauce around the table.
Nutrition Facts : Calories 597.5, Fat 31.9, SaturatedFat 19, Cholesterol 151.6, Sodium 221.1, Carbohydrate 80.8, Fiber 8.4, Sugar 55.1, Protein 9.4
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- 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.
- Add raspberries (and any juices from thawing) to food processor and puree. Add puree to a fine mesh sieve over a bowl to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. This will take several minutes. Take care to wipe the back of your sieve to get all of the puree. You should end up with about 1 1/4 cups of puree.
- Do NOT start Ganache until your cakes are cooled because we will use part of it within 20 minutes to frost our cooled cakes.
- Immediately after making Ganache, make Chocolate Mascarpone (so you can start assembling your cake before the Ganache cools completely).
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