Chocolate Raspberry Waffle Cake Recipes

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CHOCOLATE RASPBERRY CAKE



Chocolate Raspberry Cake image

Provided by Chuck Hughes

Time 2h22m

Yield 6 to 8 servings

Number Of Ingredients 12

12 eggs, separated
1 cup sugar
1/3 cup cocoa, sifted
1 cup raspberry jam
4 cups fresh raspberries, some reserved for garnish
2 cups 35-percent whipping cream
1 1/2 cups chopped dark chocolate
1/4 cup soft butter
5 egg whites
1/4 cup sugar
Chocolate shavings, for garnish
Powdered (confectioners') sugar, for garnish

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.

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

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 RUFFLE CAKE



Chocolate Raspberry Ruffle Cake image

Alice Medrich recipe, found in Baking with Julia. Amazing, amazing cake recipe. This took me an entire LONG day to make, but it is well worth it. I'd also advise practice before you make it for company--I am glad I practiced on my husband once before I make it for a crowd. Absolutely decadent recipe by the queen of chocolate. See directions below for needed equipment.

Provided by spatchcock

Categories     Dessert

Time 18h

Yield 1 very difficult cake

Number Of Ingredients 19

3 tablespoons hot clarified unsalted butter
1 teaspoon pure vanilla extract (optional)
1/3 cup all-purpose flour, plus
1 tablespoon sifted all-purpose flour
1/3 cup sifted unsweetened cocoa powder, plus
1 tablespoon sifted unsweetened cocoa powder, preferably Dutch-processed
4 large eggs
2/3 cup sugar
1 lb bittersweet chocolate or 1 lb semisweet chocolate, finely chopped, for ruffles
1/3 cup water
1/3 cup sugar
1/4-1/3 cup eau de vie, de framboise (I used rum) or 1/4-1/3 cup white rum (I used rum)
3 cups creme fraiche (homemade or store-bought)
2 teaspoons pure vanilla extract
2 -3 tablespoons sugar
5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, finely chopped
3 tablespoons boiling water
2 (5 ounce) containers fresh raspberries
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate, finely chopped, for the wrap

Steps:

  • First of all: these are not typical directions, but you need to know about needed equipment before attempting this cake. Here it is:.
  • 8-inch round cake pan, at least 2 inches high.
  • 8-inch round cake pan with removable bottom or 8-inch springform pan.
  • untreated heavy-duty jelly-roll pans.
  • rubber spatula, offset spatula, and flexible 8-inch metal icing spatula.
  • decorating turntable, lazy Susan, or inverted round cake pan.
  • ridged plastic shelf liner, freezer paper, or 055 Mylar (I used the plastic shelf liner).
  • parchment paper and waxed paper.
  • MAKING THE CAKE:.
  • Position a rack in the lower third of the oven or just below the center of the oven and preheat the oven to 350°F Fit the bottom of an 8-inch round cake pan, one at least 2 inches high, with parchment paper and set aside.
  • Pour the clarified butter into a 1-quart bowl and stir in the vanilla extract, if you're using it. The butter must be hot when added to the batter, so either keep the bowl in a skillet of hot water or reheat at the last minute.
  • Although the flour and cocoa were sifted before they were measured, they need to be triple-sifted together. Sift or sieve the flour and cocoa together 3 times, then set sifter on a plate or piece of waxed paper and return the dry ingredients to the sifter. Keep close at hand.
  • Whisk the eggs and sugar together in a large heatproof bowl or the bowl of a heavy-duty mixer. Set the bowl over direct heat or in a pan of barely simmering water and heat the eggs, whisking constantly, until they are warm to the touch. Remove the bowl from the heat and, working with a heavy-duty mixer fitted with the whisk attachment (or using a hand-held mixer), beat the eggs at high speed until they are cool, have tripled in volume, and hold a ribbon when the whisk is lifted.
  • Sift one third of the dry ingredients over the eggs and, using a large rubber spatula, fold in gently but thoroughly. When the color of the batter is almost uniform, fold in the rest of the flour-cocoa mixture.
  • Spoon about 1 cup of the batter into the hot clarified butter add fold together until well blended. Spoon this over the batter and, using the large rubber spatula, gently fold into the batter.
  • Spoon the batter into the pan: there's no need to smooth the top or rap the pan on the counter, as is sometimes done with foam-based cakes. Bake the cake for 25-30 minutes, or until top of the cake springs back when pressed gently. Transfer the pan to a rack and let the cake cool in the pan.
  • When the cake is completely cool, run a small knife around the sides of the pan to release the cake and unmold onto a rack; invert right side up onto a piece of parchment paper. (The cake can be made ahead to this point, wrapped well, and kept in the refrigerator for up to 2 days or frozen for up to 3 months. Thaw, still wrapped, at room temperature.).
  • PREPARING THE CHOCOLATE:.
  • The chocolate is going to be spread and then scraped into ruffles from four baking pans; if you don't have enough pans, you can make the ruffles in 2 batches. Choose heavy-duty jelly-roll pans that are neither warped nor dented, neither nonstick non treated with special coatings. Keep them close at hand.
  • Melt the chocolate in a heatproof bowl set in a skillet of barely simmering water, in the top of a double boiler over an inch of simmering water, or in a microwave oven sat at medium power. Stir the chocolate regularly until it is fully melted. Smooth, and 115F to 120F (You can test the temperature with an instant-read thermometer or by putting a drop on your top lip - it should feel warm.).
  • Hold the bottom of one of the baking sheets over a burner (either gas or electric) and, moving it back and forth, heat it until it is warm but not hot enough to burn your fingers. Put the baking pan upside down on a flat surface and pour on about 1/3 cup of the chocolate. Use an offset spatula to spread the chocolate thinly and evenly over the bottom of the baking pan: the chocolate will only be about 1/16 inch thick. Refrigerate the pan for at least 30 minutes, or for as long as several hours, depending on your schedule. (It is better to chill the pans for a long time and let them come up to ruffling temperature - in which case they'll stay at temperature longer - than to catch them the moment they turn cool enough to ruffle.) Repeat with rest of the chocolate and the other baking pans.
  • MAKING THE RUFFLES:.
  • To shape the ruffles, work with one baking pan of chocolate at a time. Remove a pan of chocolate from the refrigerator and leave it at room temperature to warm gradually until it is pliable enough to be scraped.
  • Place the baking pan on a counter in front of you, a short side braced against your body. Hold the end of the blade of a then, flexible 8-inch metal icing spatula in your left hand (reverse procedures if left-handed) and, with your right hand, grab the blade close to the handle. You should have 4 to 5 inches of blade exposed and available for ruffling.
  • Using the top left corner of the pan as your staring point and imagining that corner of the pan as 12 o'clock, position your left hand in that corner, and your right at 2 o'clock. Press the edge of the blade against the chocolate at a very shallow angle, as if you were going to slide the spatula blade under the chocolate. Now slide the blade forward, moving your right hand down to 5 o'clock and then pivoting the blade to the left, all the way to the edge of the pan. As your right hand is moving down, so is your left, although not as far - your left hand will move down 4 to 5 inches. This is an important point - if you don't move your left hand down, you'll end up with tight curls of chocolate rather than ruffles. As you scrape and ruffle the chocolate against the blade and then make the pivot, the chocolate will gather against the blade -- use your left hand to pinch the chocolate so that the ruffles form a fan and the pinched part is a little handle. You've completed one ruffle.
  • As you make each ruffle, place it on a parchment or waxed paper-lined baking sheet and refrigerate. When the ruffles harden, you can layer them between sheets of waxed paper. (Store them in a container in the refrigerator; they'll keep for a few days.).
  • Make 2 more ruffles across the top of the pan, using the previously Scraped area as your guide -- the left-hand corner of chocolate will be your 12 o'clock point and the cleaned-off section of the pan your edge, or end point. Make the next three ruffles just below; then turn the pan around to get to the chocolate on the bottom and make three more. With practice -- and ruffling takes lots of practice -- you'll get 9 ruffles from each pan. Don't worry if you get fewer at the start.
  • If, as sometimes happens, your ruffles crack or you get rolls of chocolate, not ruffles, it might be because the chocolate is too cold -- give it a few more minutes at room temperature before you try again. If the chocolate melts and gets gooey next to the spatula, it's too soft and needs a minute or two more in the refrigerator. When the temperature is just right -- smooth and pliable -- but you still can't get a nicely fanned ruffle, angle the blade differently as you scrape.
  • FOR THE SYRUP:.
  • Bring the water and sugar to the boil in a small saucepan, stirring to dissolve the sugar, and simmer for 2 to 3 minutes. Remove from the heat and cool. Add 1/4 cup of the eau-de-vie. Taste the syrup and decide if you'd like a little more of the liqueur; set aside.
  • FOR FILLING AND WRAP.
  • Beat the creme fraiche with the vanilla extract to soft peaks, then add 2 Tbsp of the sugar, beating until thickened. Taste and add more sugar if you want it, then continue to beat until the cream just begins to stiffen. Cover and keep refrigerated until needed.
  • Assembling the Cake -- Cut the cooled genoise into 3 even layers with a long serrated knife. Fit one layer into the bottom of a high-sided 8-inch round cake pan with a removable bottom or an 8-inch springform pan and brush the layer with syrup.
  • Place the chopped chocolate in a small bowl and whisk in the boiling water until the chocolate is fully melted and smooth. Switch to a rubber spatula and folds 1/4 cup of the creme fraiche into the chocolate. Fold in another cup of the creme fraiche and then quickly, before it hardens, spread the chocolate creme fraiche evenly over the genoise layer in the pan.
  • Moisten the second layer of genoise with syrup and set it, moistened side down, in the pan, pressing gently to level it on the chocolate creme fraiche. Moisten the top of the layer with some of the syrup and top with an even layer of fresh raspberries, leaving just a bit of space between each berry. Keep 1 perfect berry in reserve.
  • Beat the remaining creme fraiche until it holds its shape. Spoon 1 to 2 cups of the creme fraiche over the berries and, using an offset spatula, delicately smooth the creme fraiche over and between the berries.
  • Moisten the remaining layer of genoise with syrup and set it, moistened side down, into the pan, again pressing lightly to set it in place.
  • Chilling the Cake -- Cover the cake and the remaining creme fraiche with plastic and refrigerate for at least 2 to 3 hours, or up to 24 hours.
  • Run a knife around the sides of the cake, then release and remove the pan or the ring of the springform pan. Put the cake, still on its pan bottom, on a large piece of parchment paper and set the cake on a decorating turntable, a lazy Susan, or a large inverted cake pan.
  • Making the Wrap -- Using ridged plastic shelf liner (available in hardware and housewares stores), freezer paper, or 500 Mylar (from an art supply store), cut a strip 26 inches long and 3/8 inch wider than the height of the finished cake, about 3 inches. Place a larger piece of waxed paper on the counter in front of you --this is your drip sheet -- and put the strip on the waxed paper. (If you're using ridged plastic or Mylar, put the smooth glossy side face up.).
  • Melt the chocolate in the top of a double boiler set over an inch of barely simmering water or in a microwave oven set at medium power, stirring chocolate once or twice until melted and smooth. The chocolate should be between 115F to 120°F Pour the chocolate down the center of the strip, spreading it with an offset spatula across the entire strip and beyond -- let it run over a bit onto the waxed paper. (You can scrape up the chocolate from the waxed paper later and remelt it when you need a dollop of chocolate to finish the cake.).
  • Slip the point of a small knife under one edge of the chocolate-coated strip and grab the edges of the strip with your fingers.
  • Slide your free hand under the strip and grab the other end. Lift the strip and fit it neatly around the cake, positioning it so that the chocolate side is against the cake. Press one end against the cake and leave the other end standing away from the cake at the point where it would overlap if you pressed it closed. Slip a small piece of waxed paper into this spot, just to hold your place.
  • ASSEMBLY AND FINISHING.
  • Chilling the Wrapped Cake -- Refrigerate the cake of at least 1 hour, until the chocolate hardens.
  • Finishing the Wrapped Cake -- Place the cake on the decorating turntable and spread the remained creme fraiche over the top, spreading it out to the edge of the band.
  • Remove the chocolate ruffles from the refrigerator and, beginning at the outside edge, arrange the ruffles in a circle, planting them gently in the creme fraiche and allowing their frilly edges to extend beyond the cake's rim. Continue to arrange the ruffles in slightly overlapping concentric circles until the creme fraiche is covered. Put the reserved perfect raspberry in the center of the cake and chill the cake for about 15 minutes, until firm (or up to 6 hours, if necessary), before removing the plastic and serving.
  • To remove the plastic on the chocolate band, discard the waxed paper "place keeper" and peel away an inch of the plastic from the end of the band attached to the cake. Put a dollop of melted chocolate on that end to act as glue and overlap the other end of the band, pressing lightly to seal it. Carefully remove the plastic. If the plastic sticks, put the cake back in the refrigerator for about 10 minutes, then try again.
  • To cut the cake, dip a long sharp serrated knife into hot water, wipe it dry, and cut straight down. Since the first piece is often difficult to remove, it's best to make it a generous, easier-to-remove slice.
  • Storing -- Although the parts of the cake can be made well in advance, the assembled cake should be served the day it is made.

CHOCOLATE DESSERT WAFFLES WITH RASPBERRIES



Chocolate Dessert Waffles with Raspberries image

When I was a little girl, growing up in Kansas City, Mo., my mother made these waffles for the family, especially if we were expecting company. For a little girl, the best part of this was the waffle iron Mother used. It was called a "Mazie Lee". All the waffles came out with a sun, moon and stars on them. The iron was used on the stovetop, so you cooked one side at a time. The iron is in my possession, and I enjoy making this treat for my family.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 12

1/4 cup baking cocoa
1-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 cup sugar
2 large eggs, separated
1/2 cup whole milk
1/2 teaspoon vanilla extract
Vanilla ice cream
Chocolate sauce
Fresh raspberries

Steps:

  • Combine cocoa, flour, baking powder and salt. Set aside. In a bowl, cream shortening and sugar until fluffy. Add egg yolks. Mix well. Add dry ingredients alternately with the milk. Mix until dry ingredients are moistened. Stir in vanilla. Beat egg whites until stiff and gently fold into the batter. Preheat waffle maker and bake waffles according to manufacturer's directions. Serve waffles warm or room temperature with ice cream, warmed chocolate sauce and fresh raspberries.

Nutrition Facts :

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 TRUFFLE CAKE



Chocolate-Raspberry Truffle Cake image

This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!

Provided by Leslie in Texas

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package frozen raspberries (not sweetened)
1 -2 tablespoon sugar, depending on how sweet you like your dessert (I used about 1 1/2 T. sugar)
1/3 cup Chambord raspberry liquor (raspberry liquor)
1/3 cup sugar
1/2 cup unsalted butter, cut into pieces
12 ounces good quality semisweet chocolate, broken into pieces
6 large eggs
2 tablespoons flour
1/4 teaspoon almond extract
sweetened whipped cream, for garnish
fresh raspberry, for garnish
chocolate syrup, for garnish

Steps:

  • Puree raspberries in a food processor.
  • Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
  • Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
  • Remove from heat and cool completely.
  • Butter an eight inch cake pan and line bottom with parchment or waxed paper.
  • Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
  • Add butter and continue heating and stirring until butter melts.
  • Remove from heat and add chocolate, stir until smooth and cool.
  • (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
  • Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
  • Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
  • Pour into prepared cake pan.
  • Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
  • Bake at 325°F for 42 to 45 minutes.
  • Cake will have risen and not be completely "set".
  • Remove from water bath and cool cake completely on a wire rack.
  • Cake will "collapse" as it cools down.
  • Run a thin knife around pan to loosen cake.
  • Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
  • To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
  • Garnish with whipped cream and a few fresh raspberries and serve.
  • If desired, cake can be made a day ahead of time.
  • Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2

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

CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES



Chocolate Truffle Cake with Raspberries image

Provided by Michelle Robie

Categories     Cake     Coffee     Chocolate     Fruit     Dessert     Bake     Raspberry     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

For cake
10 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter
2/3 cup sugar
5 large eggs
1/4 cup plus 2 tablespoons all-purpose flour
For ganache
6 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1/4 cup heavy cream
1/4 cup brewed espresso
1/2 stick (1/4 cup) unsalted butter, softened well
1 tablespoon triple sec or other orange-flavored liqueur
3 half-pints fresh raspberries
*available at some specialty foods shops

Steps:

  • Make cake:
  • Preheat oven to 350°F. and butter a 10-inch springform pan.
  • Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
  • Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
  • Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
  • Make ganache:
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
  • Assemble cake:
  • Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
  • Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
  • Just before serving, pick over raspberries and cover top of each wedge with raspberries.

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