Heavenly Chocolate Raspberry Cake Recipes

CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
• In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
• Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
• Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

HEAVENLY CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 375°F Grease a bundt or tube pan.
• Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.
• Stir together the flour, cocoa, baking powder and salt.
• Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture.
• Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.
• Bake at 375°F for about 1 1/4 hours.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a bundt or tube pan.
• Make filling by creaming together, cream cheese with sugar and vanilla.
• Mix in chocolate chips and set aside.
• For cake, sift together the flour, cocoa, baking powder and salt.
• Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
• Beat in melted butter, then milk, water and vanilla.
• Gradually add in the flour mixture and mix well.
• Spread half the batter into the prepared pan.
• Drop spoonfuls of the cream cheese filling evenly over the batter.
• Sprinkle raspberries over the top.
• Cover with remaining batter.
• Bake at 375 degrees for about 1 1/4 hours.

HEAVENLY CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined. Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt. Mix another 2 to 3 minutes until cake batter is smooth. Pour into sprayed and parchment lined 10-inch cake pan. Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean. Set aside to cool.
• For Chocolate Mousse: Melt chocolate and set aside (keep warm). In a separate dish add powdered gelatin to cold water, set aside. Whisk together milk and egg yolks in a saucepan. Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture. Pour egg-milk mixture through a strainer into the melted chocolate. Melt the gelatin and water. Add to the chocolate mixture and stir until combined. Let chocolate mixture cool to room temperature. Whip the heavy cream to soft peaks and fold into the chocolate mixture.
• For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter. Bring to a boil. Take off flame. Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined. Over-mixing will cause bubbles in the ganache. Only stir until chocolate is incorporated. Set aside.
• For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar. Bring to a boil, washing down the sides as you go with a brush dipped in water. Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak. Mix the unsalted butter, shortening and salt together. When sugar reaches temperature pour into whipping egg whites. Continue to whip on high speed until the mixing bowl is just warm to the touch. Quickly add the unsalted butter, shortening and salt. Continue to whip for 5 minutes or until buttercream comes together and is smooth. Add melted chocolate and cocoa powder. Whip until combined. Set aside.
• For Assembly: Slice 10-inch cake horizontally into 2 even pieces. Place first layer of cake in a plastic wrap lined 10-inch cake pan. Spread a thin layer of raspberry marmalade on top of the cake. Spread a thin layer of chocolate ganache on the raspberry marmalade. Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache. Top with the second layer of chocolate cake and refrigerate for 1 hour. Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake. Spread a layer of chocolate ganache on top. Put the cake in the freezer for 1 hour or longer. Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap. Keep refrigerated until served.

HEAVENLY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Mix all ingredients and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

HEAVENLY CHOCOLATE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder and salt; add to the creamed mixture alternately with water, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 24-28 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. Fill and frost as desired.

GRANDMOTHER'S HEAVENLY CHOCOLATE CAKE

Steps:

• In a bowl, cream shortening and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk. Beat until smooth. Pour into three greased and waxed paper-lined 8-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool. , For icing, beat cocoa, butter, milk, vanilla and 6 cups sugar in a bowl until creamy. Spread frosting between layers and on top and sides of cake.