Chocolate Raspberry Marble Cake Recipes

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CHOCOLATE-RASPBERRY MARBLE CAKE



Chocolate-Raspberry Marble Cake image

This beautiful and decadent cake is actually low in fat and sugar and is made with whole-wheat flour... but nobody'll ever know!

Provided by Geniale Genie

Categories     Quick Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

125 g margarine
125 g unsweetened applesauce
1 teaspoon vanilla
120 g sugar
3 eggs
335 g whole wheat flour
4 teaspoons baking powder
180 ml buttermilk
150 g frozen raspberries (thawed) or 150 g fresh raspberries
2 drops red food coloring
2 tablespoons cocoa powder
1 tablespoon milk

Steps:

  • Beat margarine, sugar, and vanilla until frothy. Add eggs one at a time.
  • With a wooden spoon, incorporate flour and baking powder alternating with the buttermilk.
  • Mash raspberries through a sieve, collecting the juices. Throw away seeds.
  • Divide dough in three different bowls. Mix in food colouring to one of the bowls. Mix cocoa with milk and add to another bowl. You should now have a bowl of each plain, pink, and brown dough.
  • Preheat oven to 350°F.
  • Using a tablespoon alternate colours, dropping them by the spoonful on the bottom of a spring-form pan. Pour raspberry coulis into the joints where the colours meet. With a fine stick or knife "stir" minimally to give a marbled effect.
  • Bake 1 hour. Wait 5 minutes before turning over on a wire rack to cool.

Nutrition Facts : Calories 254.4, Fat 10.5, SaturatedFat 2.1, Cholesterol 53.7, Sodium 255.4, Carbohydrate 36.5, Fiber 4.4, Sugar 13.7, Protein 6.3

CHOCOLATE RASPBERRY ZEBRA CAKE RECIPE BY TASTY



Chocolate Raspberry Zebra Cake Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, salt, eggs, vegetable oil, vanilla extract, milk, base batter, cocoa powder, base batter, raspberry jam, raspberry extract, red food coloring, heavy cream, chocolate chips, raspberries, powdered sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 18

2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
½ base batter
¼ cup cocoa powder
½ base batter
½ cup raspberry jam
1 teaspoon raspberry extract, optional
1 teaspoon red food coloring, optional
2 cups heavy cream
1 ½ cups chocolate chips
20 raspberries
powdered sugar

Steps:

  • In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
  • In a second mixing bowl, combine the eggs and vegetable oil.
  • Add the wet mix to the dry mix, stirring constantly until smooth.
  • Preheat oven to 350˚F (180˚C).
  • Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
  • Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
  • Add the raspberry jam to other. Mix thoroughly.
  • In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
  • Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
  • While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
  • Let mix rest until consistency is thick and mix is cooled.
  • Cool cake slightly, and then invert onto a wire rack to cool completely.
  • Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
  • Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 872 calories, Carbohydrate 72 grams, Fat 65 grams, Fiber 3 grams, Protein 12 grams, Sugar 37 grams

CHOCOLATE INTRIGUE MARBLE CAKE



Chocolate Intrigue Marble Cake image

This is a great 2 tone cake in which the syrupy chocolate batter "does its own thing" to the white batter. It is extremely moist and very pretty when sliced.

Provided by Karen..

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
3 eggs
1 cup milk
2 teaspoons vanilla
3/4 cup chocolate syrup
1/4 teaspoon baking soda
1 (15 ounce) can of prepared dark chocolate frosting (or your favorite chocolate frosting recipe)

Steps:

  • Preheat oven to 350 degrees.
  • Combine flour, powder and salt and set aside.
  • Cream butter, gradually adding sugar, until light and fluffy.
  • Blend in one egg at a time, beating well after each addition.
  • Combine milk and vanilla and add alternately with dry ingredients, ending with dry ingredients.
  • Blend well after each addition.
  • Turn two thirds of the batter into well greased and floured tube pan.
  • Add to remaining batter the chocolate syrup and baking soda and mix well.
  • Spoon chocolate batter over white batter.
  • DO NOT MIX!
  • Bake for 65 minutes or until cake tests done.
  • Cool for about 15 minutes on rack and remove from pan.
  • Cool completely and then frost.

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 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 ZEBRA CAKE



Chocolate & raspberry zebra cake image

Childhood favourite, the marble cake, gets an update where precision results in a uniformly stripy sponge

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h45m

Yield Makes a 22cm round cake

Number Of Ingredients 18

vegetable oil , for greasing
150ml pot raspberry yogurt
150ml vegetable oil
100g frozen raspberry , defrosted
200g self-raising flour , plus an extra 5 tbsp
140g caster sugar
2 large eggs
artificial pink food colouring
200g self-raising flour
140g caster sugar
3 tbsp cocoa powder
2 large eggs
150ml pot natural yogurt
150ml vegetable oil
½ tsp vanilla extract
200ml pot double cream
100g seedless raspberry jam
100g bar dark chocolate , roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of a deep 22cm round cake tin with baking parchment.
  • To make the raspberry sponge, put the yogurt, oil and raspberries in a food processor or blender, and whizz until well blended. Sieve, to remove the seeds, into a measuring jug, until you reach 300ml. Discard the rest.
  • From now, make the 2 cakes simultaneously. In 2 mixing bowls, separately mix the dry ingredients, plus a pinch of salt, for the raspberry and chocolate sponges. Crack in the eggs, then add the yogurt, oil and vanilla extract to the chocolate one, and the measured raspberry mixture to the other. Beat each with an electric whisk until smooth, cleaning whisks between bowls. Quickly stir some pink food colouring into the raspberry batter, to give a strong colour - a good cherry pink works well.
  • Sit the cake tin in front of you and a bowl of cake batter to each side - you need to work quickly and smoothly for the next bit, so make sure your oven is hot and racks are in the right place. Using 2 x ½ cup measurers, or 2 similar ladles or serving spoons, spoon 1 measure (about 150ml) of the chocolate batter into the very centre of the prepared cake tin. Don't wait for it to settle or spread, quickly top with the same measure of raspberry mixture, right in the middle (see Secrets of success, below). Repeat alternating batters, without pausing, until all the mixes are finished, then put straight in the oven.
  • Bake for 1 hr until a skewer poked into the middle comes out clean - keep an eye on it though, you may want to loosely cover with parchment after 45 mins if the cake is looking dark (the top will be cracked). Cool in the tin.
  • To decorate, put the cream and raspberry jam in a pan, and bring nearly to the boil, stirring to melt the jam. Take off the heat, tip in the chocolate and leave until melted. Stir together until smooth. When thick enough to spread, remove the cake from the tin and swirl the chocolate icing all over the top.

Nutrition Facts : Calories 700 calories, Fat 41 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

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.

RASPBERRY MARBLE POUND CAKE RECIPE BY TASTY



Raspberry Marble Pound Cake Recipe by Tasty image

Here's a fruity twist on classic pound cake! Filled with a swirled raspberry layer and topped with a smooth and sweet cream cheese frosting and fresh raspberries, you'll definitely want to go back for another slice. Slice the cake in front of your crew to reveal the fun surprise inside.

Provided by Shelby Barnett

Categories     Desserts

Time 2h35m

Yield 12 servings

Number Of Ingredients 21

16 oz fresh raspberries
3 ½ cups granulated sugar, divided
¼ cup water
3 ½ cups all purpose flour, sifted, plus more for dusting
1 ½ teaspoons baking powder
½ teaspoon baking soda
4 sticks unsalted butter, room temperature
1 teaspoon kosher salt
6 large eggs, room temperature
½ cup buttermilk
2 teaspoons vanilla extract
½ cup sour cream
1 teaspoon pink gel food coloring, optional
nonstick cooking spray, for greasing
4 oz cream cheese, room temperature
1 tablespoon unsalted butter, room temperature
2 cups powdered sugar, plus more for dusting
½ teaspoon vanilla extract
1 pinch kosher salt
1 tablespoon heavy cream
10 fresh raspberries

Steps:

  • Preheat the oven to 325°F (160°C).
  • In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20-25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
  • In a large bowl, whisk together the flour, baking powder, and baking soda.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
  • Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
  • Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
  • Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
  • Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
  • Bake the cake for 75-85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
  • While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1-2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
  • Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 491 calories, Carbohydrate 92 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, Sugar 61 grams

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

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

DARK CHOCOLATE-RASPBERRY CAKE



Dark Chocolate-Raspberry Cake image

This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.

Provided by KEN-N-STEPH

Time 1h20m

Yield 12

Number Of Ingredients 10

1 (15.25 ounce) package devil's food cake mix with pudding
½ cup water
¼ cup vegetable oil
2 large eggs
2 teaspoons almond extract
1 (21 ounce) can raspberry pie filling
2 tablespoons butter
1 cup dark chocolate chips
¼ cup milk
1 cup fresh raspberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
  • For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
  • Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g

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A RECIPE FOR MAKING A CHOCOLATE & RASPBERRY MARBLE CAKE
2018-04-05 2 tbsp cocoa powder. 50g raspberries. 85g chocolate. Instructions. Heat oven to 180C/fan 160C/gas 4. Line a 2lb baking tin. Beat the butter and sugar together. add the eggs and flour. Split the mixture into two bowls, stir the cocoa powder into milk and add to one.
From eatingideas.com
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CHOCOLATE MOUSSE CAKE WITH RASPBERRIES - KING ARTHUR BAKING
To make the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 …
From kingarthurbaking.com
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MARBLE CAKE RECIPE - MOIST, FLUFFY, AND SO SIMPLE TO MAKE
2019-01-30 Marble Cake Layers: Preheat oven to 350°F / 175 C. Grease and line four 8" cake pans and set aside. Begin by making the vanilla cake batter. Mix together the dry ingredients (3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt) in a stand mixer with a paddle until fully combined.
From chelsweets.com
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CHOCOLATE-RASPBERRY MARBLE POUND CAKE WITH CHOCOLATE …
Heat, whisking occasionally, until the chocolate is completely melted, 5 to 7 minutes. Set aside to cool. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high ...
From sites.google.com
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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
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MARBLE CHOCOLATE RASPBERRY CAKE - ZESTY SOUTH INDIAN KITCHEN
2019-02-15 Delicious marble chocolate and raspberry cake made with fresh orange juice, and dark chocolate along with fresh raspberries. ... Freshness of the recipe is the orange juice, dark chocolate. I have added cinnamon to spice up the chocolate you can do that or skip that part. Also add raspberries after baking for some time so that they will not sink to the bottom. Give it …
From zestysouthindiankitchen.com
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RASPBERRY WHITE CHOCOLATE MARBLE CAKE RECIPE | SIDECHEF
Grease your 8 cup bundt pan really well with oil and flour or nonstick spray. Step 3. In a bowl, add in Eggs (3) and Vanilla Extract (1/2 Tbsp) . Set aside. Step 4. Melt White Chocolate (1/2 cup) in the microwave. Set aside. Step 5. In a measuring cup, …
From sidechef.com
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RASPBERRY AND VANILLA MARBLE CAKE | LOVEFOODIES
Sift flour, salt, and baking powder. 3. Lightly beat eggs and add vanilla to a bowl. In a mixing bowl, cream butter and sugar till light and fluffy. 4. Add egg mixture, a little at a time to the batter. Then add half the flour, then milk, then the rest of the flour. 5. Divide cake batter mixture into 2 bowls.
From lovefoodies.com
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CHOCOLATE MARBLE RASPBERRY TRIFLE CAKE - MIRAGE MARGARINE
2021-12-02 Preheat oven to 350°F (180°C). Grease and flour 9- x 5-inch (23 x 12.5 cm) loaf pan; set aside. In small microwavable bowl, microwave 2 tbsp (30 mL) margarine until melted. Stir in cocoa powder and brown sugar; set aside. In separate bowl, whisk together flour, baking powder, salt and baking soda; set aside.
From miragemargarine.com
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RASPBERRY WHITE CHOCOLATE MARBLE CAKE – MOTHER’S DAY
Preheat oven to 170C or 150C Fan-Forced. Greased your 8 cup bundt pan really well with oil and flour or nonstick spray. In a bowl, add in eggs and vanilla extract. Set aside. Melt white chocolate in microwave. Set aside. In a measuring cup, combine yogurt and milk together. Set aside. Mash raspberry, set aside.
From thezonghan.com
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RASPBERRY AND DOUBLE CHOCOLATE MARBLE CAKE RECIPE - TESCO REAL …
Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 1kg loaf tin with nonstick baking paper and allow some to hang over the sides. In a mixing bowl, cream together the butter and sugar with an electric hand whisk until light and fluffy. Add the eggs one at a time, beating well between each addition.
From realfood.tesco.com
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4-INGREDIENT CHOCOLATE RASPBERRY CAKE RECIPE
2017-12-12 Steps. 1. Preheat oven to 325ºF. 2. In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 …
From lifemadedelicious.ca
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RASPBERRY MARBLE CAKE - SOUTHERN CAST IRON
2019-03-11 Preheat oven to 350°. Spray a 10-inch enamel-coated cast-iron skillet with cooking spray. Sprinkle ¾ cup sugar in prepared skillet, and arrange raspberries over sugar. In a large bowl, beat butter and remaining 1¾ cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
From southerncastiron.com
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10 BEST CHOCOLATE RASPBERRY CAKE WITH CAKE MIX RECIPES - YUMMLY
2022-07-24 oil, chocolate chips, muffins, white cake mix, milk, flour, cake mix and 11 more Chocolate Raspberry Cake Liv For Cake granulated sugar, vanilla extract, powdered sugar, large eggs and 13 more
From yummly.com
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CAKE, CRUMBS AND COOKING: CHOCOLATE AND RASPBERRY MARBLE CAKE
2011-10-09 Method. - Grease and line an 8" square tin with baking parchment. Preheat the oven to Gas 4/180C. - Cream the butter until light and fluffy. - Add the eggs one at a time, along with about 25g flour if the mixture looks as though it'll curdle. - Sift in the remaining flour and the baking powder.
From cakecrumbsandcooking.blogspot.com
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RECIPES > CAKE > HOW TO MAKE CHOCOLATE RASPBERRY MARBLE …
Crust: 1 1/2 c Chocolate wafer crumbs 1/3 c Finely chopped almonds 3 tb Granulated sugar 1/4 c Golden crisco shortening; -melted Filling: 1 1/2 lb Cream cheese; softened
From mobirecipe.com
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CHOCOLATE RASPBERRY MOUSSE CAKE | THE MARBLE KITCHEN
2022-02-11 Refrigerate it again for at least 15 minutes before frosting the rest of the cake. Apply the thicker layer of frosting, smoothing it as you prefer. Finally, add the chocolate ganache. Use a spoon to pour a little bit of the slightly cooled ganache on the edge of the cake, letting it …
From themarblekitchen.com
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CHOCOLATE & RASPBERRY CAKE RECIPE - BAKING MAD
Step 2: Sieve the cocoa powder and flour together in a bowl and keep aside. Step 3: In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little of the flour/cocoa mix, vanilla extract and milk then beat between each addition.
From bakingmad.com
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CHOCOLATE RASPBERRY CUPCAKES | THE MARBLE KITCHEN
2020-10-09 Preheat oven to 350 degrees. Line a 12 cup cupcake pan with cupcake liners. Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Combine milk, egg, oil and vanilla in another bowl. Slowly add the wet ingredients into the dry until just combined.
From themarblekitchen.com
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WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH
2019-05-07 Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream. Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate.
From mycakeschool.com
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CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THE SPRUCE EATS
2021-12-20 Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside. The Spruce Eats / Julia Hartbeck. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
From thespruceeats.com
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CHOCOLATE AND RASPBERRY FUDGE CAKE | TESCO REAL FOOD
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm cake tins with baking paper. Melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water. Remove from the heat. Add the sugar to the chocolate and whisk with an electric whisk for 2 …
From realfood.tesco.com
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RASPBERRY MARBLE CAKE | LIL' COOKIE
2016-10-26 Preheat oven to 170c degrees and grease the pan well. In a bowl of an electric mixer with a paddle attachment, mix butter, sugar, vanilla and salt until mixture is creamy, airy and bright. Clean the sides of the mixer using a spatula and add the eggs one at a time, while mixing between additions.
From lilcookie.com
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