Elinas Raspberry Chocolate Cake Recipes

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Chocolate-Raspberry Layer Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish


  • For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
  • For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
  • Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
  • In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
  • Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
  • For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
  • In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
  • To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
  • Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.


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
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
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


  • 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 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


  • 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 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


  • 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.


Raspberry cake image

Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.

Provided by Samuel Goldsmith

Categories     Dessert

Time 50m

Number Of Ingredients 10

125ml sunflower oil, plus extra for the tin
175g self-raising flour
175g caster sugar
125ml 10% fat Greek yogurt
3 eggs
1 tsp vanilla extract
1 lemon, zested
200g raspberries
icing sugar, to dust
100g raspberries (optional)


  • Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
  • Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium


Chocolate Raspberry Cake image

This scrumptious chocolate cake uses fresh raspberries swirled into the cake, with a chocolate glaze and topped with fresh berries. Yum!

Provided by KT9791

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup red raspberries
1 1/2 cups flour
6 tablespoons cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
1 1/4 cups sugar
3 eggs, beaten
1 cup sour cream
2 teaspoons vanilla
4 ounces bittersweet chocolate chips or 4 ounces chocolate
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon vanilla extract


  • Puree the raspberries; set aside.
  • Combine the flour, cocoa, baking powder and baking soda in a mixing bowl; set aside.
  • In a separate bowl, cream the butter and sugar together.
  • Add the beaten eggs and beat until light and fluffy.
  • Add the sour cream and vanilla and beat again.
  • Add the dry ingredients and mix until well-blended.
  • Pour about 2/3 of the batter into a greased heart shaped springform pan or a round (9" to 10")springform pan.
  • Add the pureed raspberries and swirl gently through the batter with a thin spatula or a knife.
  • Add the remaining batter and level off the batter with a spatula.
  • Bake at 325º for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack and allow the cake to cool in the pan. When the cake is cool, remove the sides of the pan.
  • To prepare the glaze -.
  • Melt 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
  • Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
  • When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
  • Top with fresh raspberries.

Nutrition Facts : Calories 330.3, Fat 18.1, SaturatedFat 10.6, Cholesterol 77, Sodium 217.2, Carbohydrate 40.4, Fiber 3, Sugar 23.5, Protein 5.5


Chocolate Cake with Raspberry Filling image

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

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1 ½ cups hot brewed coffee
3 cups white sugar
2 ½ cups all-purpose flour
1 ½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1 ½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch


  • 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 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


  • 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 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


  • 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.


Chocolate-Glazed Raspberry Eclairs image

I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 1 dozen.

Number Of Ingredients 16

1/2 cup sugar
1/4 cup cornstarch
2 cups whole milk
4 large egg yolks, room temperature
2 tablespoons unsalted butter
1/2 cup water
6 tablespoons unsalted butter, cubed
1/4 cup whole milk
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup all-purpose flour
3 large eggs, room temperature
2/3 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
1 cup fresh raspberries


  • In a small heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in butter. Press plastic wrap onto surface of filling; refrigerate until cold., Preheat oven to 425°. For pastry, in a large saucepan, bring water, butter, milk, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Transfer to a piping bag with a large round tip. Pipe twelve 4-1/2-in. strips about 3 in. apart on parchment-lined baking sheets. Bake for 15 minutes. Reduce oven temperature to 350°; bake until golden brown, 8-10 minutes longer. Pierce side of each eclair with tip of knife. Cool on wire racks. Split eclairs open. Pull out and discard soft dough from inside tops and bottoms., For the glaze, in a microwave, melt chocolate chips, cream and corn syrup; stir until smooth. Stir raspberries into chilled pastry filling, mashing berries lightly. Fill eclairs just before serving. Dip tops in chocolate glaze; replace tops. Top with additional fresh raspberries. Let stand until set. Refrigerate leftovers.

Nutrition Facts : Calories 295 calories, Fat 18g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.

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From meghanrienks.co
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2005-07-14 Method. Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside. In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again to completely blend.
From canadianliving.com
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2022-06-17 In a bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined. 6. To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers.
From halfbakedharvest.com
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2021-12-20 Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin. Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
From thespruceeats.com
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In a pot, bring the cream and rose water to a boil. Remove from the heat and pour over the chocolate. Let melt for 2 minutes without stirring. Whisk until smooth. Let cool for 1 hour at room temperature or until thickened but still spreadable. Using a spatula, spread the ganache over the top of the cake. Sprinkle with the almonds and rose petals.
From ricardocuisine.com
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Génoise: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan. Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a handheld electric beater or by hand with a balloon whisk until thick, foamy and tripled in volume.
From emerils.com
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2. Butter a 22–23cm spring-sided cake tin and line the base with baking parchment. Mix the flour and cocoa powder together in a bowl, and set aside. 3. Put the butter, liqueur, sugars, chocolate, coffee and water in a thick-bottomed saucepan and stir over low heat until everything melts and is thickly, glossily smooth.
From thehappyfoodie.co.uk
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Preheat the oven to 350°F. Cream the butter and honey together. Add the eggs and mix them together until the mixture is light and fluffy. Sift together the dry ingredients and add to the creamed mixture alternately with milk. Fold in the berries when the batter is fully mixed. Grease and flour an 8-inch square pan.
From cookingnook.com
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2019-04-14 Ingredients Chocolate Cake. 1 cup cocoa 1 cup boiling water 1 cup butter 2 1/2 cup sugar 4 eggs 2 teaspoon vanilla 3 cup flour
From upstateramblings.com
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Ingredient Checklist. 1 (18.25-ounce) package Swiss chocolate cake mix without pudding ; 3 large eggs ; ½ cup vegetable oil ; 1 ⅓ cups water
From myrecipes.com
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Elina s raspberry chocolate cake is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make elina s raspberry chocolate cake at your home.. The ingredients or substance mixture for elina s raspberry chocolate cake recipe that are useful to cook such type of recipes are:
From webetutorial.com
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2022-06-27 STEP 4: Add half of the flour and mix, then drizzle in half of the milk with the mixer running. Repeat with the remaining flour, then milk. Then, carefully fold in the raspberries and white chocolate. STEP 5: Pour the batter into the prepared bundt pan, …
From foodtalkdaily.com
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2020-01-24 1. For the chocolate layer cake preheat oven to 180 degrees Celsius and line two 23cm/9inch cake pans with parchment paper. 2. Beat eggs, vanilla extract, oil and buttermilk in a large bowl until fluffy. Add all other ingredients except for the coffee, beat well. Lastly add the coffee. the batter will be thin.
From jennyisbaking.com
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Method. Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm/9 inch cake tin and line with baking paper. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract.
From vegansociety.com
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Directions. Preheat the oven to 350ºF. Butter the sides and bottom of a 9-inch pan with 1 teaspoon of the butter. In a food processor grind the chocolate wafers into fine crumbs. Add the remaining 5 tablespoons melted butter and 2 tablespoons of the granulated sugar and blend thoroughly. Press evenly into the bottom and partway up the sides of ...
From emerils.com
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2022-06-08 In a small glass bowl in microwave, melt ½ cup white chocolate, 30 seconds at a time until melted. Cool for 3 minutes. In a large mixing bowl, or bowl from stand mixer using whisk attachment, beat 8 oz. of softened cream cheese with 4 tablespoons of softened butter.
From shesnotcookin.com
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100 ml raspberry jam ; 300 ml all-purpose flour ; 2 teaspoons baking powder ; 2 tablespoons cocoa powder ; 75 ml boiling water ; Recipe. 1 preheat oven to 175éc. 2 grease a 22 cm, round cake pan. 3 flour with cocoa powder, shaking off excess. 4 whip eggs with sugar lightly. 5 add melted and cooled butter, milk and raspberry jam, mix well.
From worldbesteuropeanrecipes.blogspot.com
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Top Asked Questions

What is the best way to make a raspberry cake?
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 In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended.
What temperature do you bake a chocolate cake with raspberries?
Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge. If using metal and glass pans, bake at 350 degrees (175 degrees C). If using dark or coated pans, bake at 325 degrees F (165 degrees C).
Can you use frozen raspberries for cake filling?
No. Frozen raspberries will release liquid as they thaw, and they won’t have the texture you want. Stick with fresh berries if you’re looking to garnish a cake or tuck a layer of raspberries into a rich raspberry cake filling. How do you keep chocolate raspberry cake moist? Be careful to bake only until you know the cake is done.
How long does it take for a raspberry cake to rise?
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.

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