Double Chocolate Raspberry Cake From Reynolds Wrap Recipes

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
• Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
• Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
• Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
• Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
• Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
• To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

DOUBLE CHOCOLATE RASPBERRY CAKE

Steps:

• 1. Preheat oven to 350 with rack at center
• 2. Grease and flour a 12 C bundt pan or use cooking spray with flour Sprinkle the chopped pecans and chocolate chips in the bottom of the pan
• 3. Place the cake mix, pudding mix, sugar, water, oil and eggs in a mixing bowl and blend on low for 1 minute. Scrape down the sides of the bowl and blend at medium for 2 minutes more. The batter will be thick.
• 4. Remove 1 1/4 C of batter and place in a small bowl. Stir in the chocolate syrup and the rasberry jam until well incorporated. Set aside.
• 5. Pour the rest of the batter carefully into the bundt pan and smooth it. Pour the raspberry batter on top and use a butter knife to cut it into the batter below. Smooth the top.
• 6. Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
• 7. Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
• 8. Run a sharp knife around the upper edge and cool for about 10 minutes. Invert on a wire rack, tap the pan, and slide the cake out onto another wire rack. Let cool completely before glazing.
• 9. Make the Glaze:
• 10. Melt the butter in a small sauce pan over low heat.
• 11. Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
• 12. Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.
• 13. Pour over cake, let cool. Then enjoy!

CHOCOLATE CAKE WITH RASPBERRY FILLING

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.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

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.