CHOCOLATE RASPBERRY BREAD
Make and share this Chocolate Raspberry bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Lightly grease a 9- by 5-inch loaf pan; set aside.
- Preheat oven to 350 degrees.
- Melt chocolate chips and butter in a small saucepan; set aside.
- In a large bowl combine flour, sugar, baking soda, baking powder and salt.
- Add nuts; stir well.
- In a separate bowl combine eggs, milk, raspberry jam, and vanilla.
- Beat until blended.
- Add melted chocolate mixture and milk mixture to the flour mixture,stir just until moistened.
- Pour into prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Place the pan on a wire rack for 10 minutes.
- Remove from pan, cool completely.
Nutrition Facts : Calories 4006.1, Fat 192.6, SaturatedFat 74.2, Cholesterol 570.6, Sodium 2655.7, Carbohydrate 534.7, Fiber 26.4, Sugar 275.3, Protein 70.5
CHOCOLATE-RASPBERRY LOAF
Make and share this Chocolate-Raspberry Loaf recipe from Food.com.
Provided by RecipeNut
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Spray 9X5-inch loaf pan with nonstick cooking spray; set aside.
- Melt chocolate chips and butter in small saucepan over low heat.
- Combine flour, sugar, baking soda, baking powder and salt in large bowl.
- Add walnuts; mix well.
- Lightly beat eggs in medium bowl with wire whisk.
- Add milk, spreadable fruit and vanilla; beat until well blended.
- Add chocolate and milk mixtures to flour mixture.
- Stir just until moistened.
- Pour into prepared pan.
- 3.
- Bake 50 to 60 minutes or until toothpick inserted into center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan and cool completely on wire rack.
WHITE CHOCOLATE-RASPBERRY CAKE
White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.
Provided by Laura
Time 10h
Yield 12
Number Of Ingredients 16
Steps:
- Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
- Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
- Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
- Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
- Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
- Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
- Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.
Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g
CHOCOLATE-RASPBERRY CAKE
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
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
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