JUNIOR LEAGUE - CHOCOLATE RASPBERRY CAKE A LA SIMCA
Make and share this Junior League - Chocolate Raspberry Cake a La Simca recipe from Food.com.
Provided by JLofAustin
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the filling, toss the raspberries with the sugar and crème de cassis in a bowl.
- For the cake, coat a 9-inch round cake pan with butter and dust lightly with flour. Line the bottom with waxed paper. Butter and flour the waxed paper, shaking to remove the excess. Combine the chocolate, espresso powder and crème de cassis in a heavy saucepan. Cook over low heat until the chocolate melts, stirring frequently. Remove from heat. Cool slightly. Add the egg yolks one at a time, mixing well after each addition. Return saucepan to he heat. Cook for two minutes, stirring constantly. Remove from heat. Add the butter 1 tablespoon at a time, mixing after each addition until the butter melts. Stir in the flour. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the sugar gradually, beating constantly for 30 seconds or until glossy. Fold the egg whites 1/3 at a time into the chocolate mixture. Spoon the batter into the prepared pan. Bake at 375 degrees for 20 minutes or until the cake is slightly puffed but not completely cooked in the center. Cool in the pan on a wire rack for 45 minutes.
- For the glaze, combine the chocolate, crème de cassis, water and espresso powder in a heavy saucepan. Cook over low heat until blended and of a glaze consistency, stirring frequently.
- To assemble, invert the cake onto a cake plate; turn the cake right side up. Scoop out the top ½ inch of the cake, leaving a 1-inch border around the edge. Fill with the filling and pat lightly. Drizzle the cake with the warm glaze and spread to cover the top and side.
Nutrition Facts : Calories 588.5, Fat 49.4, SaturatedFat 30, Cholesterol 140.2, Sodium 84.8, Carbohydrate 45.8, Fiber 13.4, Sugar 19.9, Protein 12
CHOCOLATE-RASPBERRY LAYER CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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
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
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.
DENVER CHOCOLATE SHEET CAKE
Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting.
Provided by Alex Witchel
Categories cakes, dessert, side dish
Time 45m
Yield 12 to 15 servings
Number Of Ingredients 16
Steps:
- For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
- Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
- Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
- For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
- With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 216 milligrams, Sugar 61 grams, TransFat 1 gram
More about "junior league chocolate raspberry cake a la simca recipes"
CHOCOLATE, RASPBERRY AND ROSE CAKE | RICARDO
From ricardocuisine.com
WHITE CHOCOLATE RASPBERRY CAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
BEST CHOCOLATE RASPBERRY CAKE RECIPE - HOW TO MAKE CHOCOLATE …
From thepioneerwoman.com
JUNIOR LEAGUE CHOCOLATE RASPBERRY CAKE A LA SIMCA RECIPES RECIPE
From recipert.com
CHOCOLATE RASPBERRY CAKE – GIADZY
From giadzy.com
93105 JUNIOR LEAGUE CHOCOLATE RASPBERRY CAKE SIMCA RECIPES
From recipeofhealth.com
CHOCOLATE RASPBERRY CAKE A LA SIMCA - APP.CKBK.COM
CHOCOLATE RASPBERRY CAKE - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
CHOCOLATE RASPBERRY CAKE - VEGAN - BIANCA ZAPATKA
From biancazapatka.com
CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHOCOLATE RASPBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE RASPBERRY CAKE à LA SIMCA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SMASHED RASPBERRY WHITE CHOCOLATE LAYER CAKE.
From halfbakedharvest.com
RASPBERRY CHOCOLATE CHIP LAYER CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
JUNIOR LEAGUE - CHOCOLATE RASPBERRY CAKE A LA SIMCA RECIPE
From recipeofhealth.com
COOKIES — RECIPES — A JUNIOR LEAGUE KITCHEN
From ajuniorleaguekitchen.com
CHOCOLATE RASPBERRY CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
RECIPES - JUNIOR LEAGUE OF LAFAYETTE
From juniorleagueoflafayette.com
CHOCOLATE RASPBERRY CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love