Modern Chocolate Raspberry Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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.

MODERN CHOCOLATE-RASPBERRY CAKE



Modern Chocolate-Raspberry Cake image

We added sour cream, vanilla pudding mix and chocolate chips to Betty Crocker™ Super Moist™ devil's food cake batter to make our chocolate cake topped with a chocolaty raspberry glaze.

Provided by Inspired Taste

Categories     Dessert

Time 4h20m

Yield 8

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup sour cream
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup semisweet chocolate chips
3/4 cup semisweet chocolate chips
3 tablespoons butter, cut into pieces
1 tablespoon light corn syrup
1/4 teaspoon raspberry extract
1/4 cup unsweetened baking cocoa

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 9-inch springform pan with shortening and lightly flour, or spray with baking spray with flour.
  • In large bowl, beat cake mix, water, oil, eggs, sour cream and pudding mix with electric mixer on low speed 30 seconds, then beat on medium speed 2 minutes, scraping bowl occasionally (or mix with spoon until well blended). Stir in 1/2 cup chocolate chips. Pour into pan.
  • Bake 50 to 60 minutes or until top springs back when lightly touched in center. Cool completely in pan on cooling rack, about 2 hours.
  • Carefully remove side of springform pan. Place cake on serving plate. In small microwavable bowl, microwave 3/4 cup chocolate chips, the butter, corn syrup and raspberry extract uncovered on High 30 seconds. Stir; microwave 10 to 20 seconds longer or until smooth. Slowly pour glaze over top of cake; spread to edge with offset spatula (some glaze may drip down side). Let stand 1 hour for glaze to harden.
  • Place cake stencil on top of cake and sift cocoa powder over top. Carefully remove stencil.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-RASPBERRY LAYER CAKE



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

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



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

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 CAKE WITH RASPBERRY FILLING



Chocolate Cake with Raspberry Filling image

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

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 23

2 cups sugar
1 cup 2% milk
1 cup strong brewed coffee
1 cup canola oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon instant coffee granules
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
FILLING:
1 cup butter, softened
1-1/2 cups confectioners' sugar
1/2 cup seedless raspberry jam
FROSTING:
9 ounces bittersweet chocolate, chopped
1-1/2 cups butter, softened
3 cups marshmallow creme
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Fresh raspberries and chocolate curls

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.

Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

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

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
  • Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  • Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  • Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g

CHOCOLATE RASPBERRY SHORTCAKES



Chocolate Raspberry Shortcakes image

Here, strawberry shortcake is transformed into a chocolate raspberry shortcake, dark and delicious but somehow more grown-up than the traditional dish. Cocoa gives depth, but it can also make cake taste slightly bitter, so honey is added to the dough to counter this. Raspberries offset the chocolate cakes much better than strawberries would, though it would not be a crime to use them. If you have a supply of gorgeous dark, sour-sweet blackberries on hand, they would definitely be a suitable fruity alternative to the raspberries.

Provided by Nigella Lawson

Categories     dessert

Time 40m

Yield 12 shortcakes, and filling for 6

Number Of Ingredients 14

Vegetable oil or nonstick spray, for pan
1 2/3 cups flour
1/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
8 tablespoons (1 stick) diced chilled butter
1 large egg
1 cup sour cream
2 teaspoons vanilla extract
3 tablespoons honey
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 cup raspberries

Steps:

  • To prepare shortcakes, heat oven to 400 degrees. Oil bottom of each cup in a 12-cup muffin pan. In a mixing bowl, combine flour, cocoa, baking powder, baking soda and sugar. Using a pastry blender or an electric mixer, or working by hand, cut in the butter until mixture resembles damp sand. In a separate bowl, whisk together egg, sour cream, vanilla and honey. Add to flour mixture, and stir until thoroughly blended.
  • Put a scant 1/4 cup dough into each muffin cup. (Do not use muffin papers.) Bake until risen and firm on top, 15 to 20 minutes. Remove from heat, and allow to cool. Then remove from pan, and cool completely. Place 6 shortcakes in an airtight freezer bag, and freeze for another use.
  • To prepare filling for 6 shortcakes, whip heavy cream with 2 teaspoons confectioners' sugar until thick but still soft. Add 1/2 cup raspberries to cream, mashing them roughly with a fork.
  • Split each shortcake in half horizontally, and place a dollop of raspberry cream onto bottom half. Add a portion of whole raspberries, and put the top back on at an angle. Sprinkle a dusting of the remaining 1 teaspoon confectioners' sugar over shortcakes, and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 134 milligrams, Sugar 9 grams, TransFat 0 grams

More about "modern chocolate raspberry cake recipes"

CHOCOLATE RASPBERRY CAKE – MODERN HONEY
chocolate-raspberry-cake-modern-honey image
2018-02-06 Preheat oven to 350 degrees. In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, …
From modernhoney.com
4.8/5 (4)
Category Dessert
Servings 16
Total Time 54 mins
  • In a large bowl, stir together flour, sugar, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
  • In mixing bowl, beat oil, eggs, buttermilk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot water and mix together. The batter will be liquidy but that's a good thing -- it will create a moist cake.
  • Spray two or three 8 or 9-inch cake pans with non-stick cooking spray. You can use three 8 inch cake pans for this recipe. Pour batter evenly into each pan. Bake at 22-27 minutes. Place toothpick or cake tester in the center of the cake to check if it comes out clean.


DELICIOUS CHOCOLATE RASPBERRY LAYER CAKE RECIPE - LIZ BUSHONG
2020-05-06 Put filling in small bowl and chill until ready to assemble cake. Frosting: In large mixing bowl using a stand mixer with beater attachment, whip softened butter until fluffy. Add melted chocolate and cocoa mix until combined with butter on medium speed. Add vanilla and salt, with one cup of confectioners sugar.
From lizbushong.com


MALTED CHOCOLATE RASPBERRY CAKE - SOUTHERN FATTY
2018-10-12 Add sour cream and combine in bowl. Cream butter in mixer until lightened. Slowly add sugar and cream until smooth, about 5 minutes at higher (6-7) speed. Add one egg at a time, mixing completely between each. Rotating additions from dry to wet to dry to wet to ending with dry, add the flour and chocolate mixes to mix.
From southernfatty.com


CHOCOLATE RASPBERRY CAKE - THE SOUTHERN LADY COOKS
2020-04-04 1/2 cup of chocolate chips. 1 cup of brown sugar. Preheat oven to 350 degrees. Spray a 9X13 baking pan and set aside. Mix together cake ingredients. I didn’t use a mixer and it turned out fine. Spread into pan. In a separate bowl, mix together steusel ingredients and spread evenly over top of cake. Cook for 35-45 minutes.
From thesouthernladycooks.com


MODERN CHOCOLATE-RASPBERRY CAKE - SIDE DISH RECIPES
In large bowl, beat cake mix, water, oil, eggs, sour cream and pudding mix with electric mixer on low speed 30 seconds, then beat on medium speed 2 minutes, scraping bowl occasionally (or mix with spoon until well blended). Stir in 1/2 cup chocolate chips.
From fooddiez.com


WHITE CHOCOLATE RASPBERRY CAKE FROM SCRATCH
2019-05-07 Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream. Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate.
From mycakeschool.com


WHITE CHOCOLATE RASPBERRY RIPPLE CAKE - NATURALLY SWEET KITCHEN
2018-06-25 Give the batter a scrape and one final 10 second whizz up. Remove 250 grams of the batter into a separate bowl and fold in the large portion of raspberry puree. Take one half of the vanilla cake batter and divide it between the two cake tins. Take one quarter of the raspberry batter and make three dots of batter on top of the vanilla batter in ...
From naturallysweetkitchen.com


CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THE SPRUCE EATS
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


CHOCOLATE RASPBERRY CAKE (DUTCH OVEN) | FAVORITE FAMILY …
2019-09-18 Instructions. Line a Dutch oven with foil. Pour melted butter on the bottom of the Dutch oven. Add the 2 cans of raspberry pie filling on top of the butter. Sprinkle about 1 cup of frozen or fresh raspberries on top of pie filling. Spread cake batter evenly over the raspberries and pie filling. Place lid on dutch oven.
From favfamilyrecipes.com


DECADENT CHOCOLATE RASPBERRY CAKE - COMPLETELY DELICIOUS
2009-12-07 Line the bottom of each pan with parchment paper. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon and salt. Mix on low speed for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
From completelydelicious.com


CHOCOLATE RASPBERRY CAKE - CARLSBAD CRAVINGS
Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans. Sift together the flour, cocoa, baking powder and baking soda in a medium bowl.
From carlsbadcravings.com


CHOCOLATE RASPBERRY CAKE | CANADIAN LIVING
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


CHOCOLATE RASPBERRY CAKE - BUTTER WITH A SIDE OF BREAD
2019-01-08 Instructions. Partially thaw the raspberries by setting out for about 20-30 minutes before making the cake. Mix the cake mix, eggs, sour cream and oil together with an electric mixer. Fold in the frozen raspberries (I like to use the electric mixer for about 5-10 seconds to chop up the raspberries a little bit but still have some larger pieces ...
From butterwithasideofbread.com


CHOCOLATE RASPBERRY CAKE – MODERN HONEY - PINTEREST.COM
Mar 15, 2019 - Rich chocolate cake layered with a sweet whipped cream cheese raspberry filling, topped with chocolate buttercream frosting and fresh raspberries. The perfect chocolate raspberry cake.
From pinterest.com


CHOCOLATE & RASPBERRY CAKE RECIPE - BAKING MAD
In a separate bowl, beat the butter and the sugar together until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little of the flour/cocoa mix, vanilla extract and milk then beat between each addition.
From bakingmad.com


SMASHED RASPBERRY WHITE CHOCOLATE LAYER CAKE. - HALF BAKED …
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


CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM - BAKING A MOMENT
2016-02-08 Make the cake: Preheat the oven to 325 degrees F. Generously mist three 8-inch diameter cake pans with non-stick spray, and line with circles cut from parchment paper. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a …
From bakingamoment.com


CHOCOLATE RASPBERRY CAKE - GUSS COOKS
Instructions Preparing the Cake. Preheat oven to 350F; line a 6-inch round cake tin with parchment paper and set aside; In a stand mixer fitted with wire whisk, beat the eggs, sugar and oil on high speed for 5 minutes.
From gusscooks.com


4-INGREDIENT CHOCOLATE RASPBERRY CAKE RECIPE
2017-12-12 Steps. 1. Preheat oven to 325ºF. 2. In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 …
From lifemadedelicious.ca


CHOCOLATE CHOCOLATE RASPBERRY CAKE RECIPE - BAKER RECIPES®
2002-03-30 The best delicious Chocolate Chocolate Raspberry Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Chocolate Raspberry Cake recipe today! Hello my friends, this Chocolate Chocolate Raspberry Cake recipe will not disappoint, I promise! Made with simple ingredients, our …
From bakerrecipes.com


CHOCOLATE RASPBERRY CAKE RECIPE {WITH HOMEMADE RASPBERRY …
2018-11-12 Make the Raspberry Filling: In a saucepan over medium heat, stir together 1 ½ cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
From thebestcakerecipes.com


RICH & DELICIOUS CHOCOLATE RASPBERRY CAKE RECIPE - XO, KATIE …
2020-05-11 Add semi-sweet chocolate chips to a small microwavable bowl. In another small microwavable bowl, heat the heavy cream to a light simmer for about 1 minute. Pour hot, heavy cream over chocolate chips. Allow chocolate to melt for 1 minute. Use a whisk or rubber spatula to mix the chocolate and cream.
From xokatierosario.com


LEMON RASPBERRY CAKE – MODERN HONEY
2019-09-06 Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. In a small bowl, carefully toss raspberries with 2 Tablespoons of flour to coat them.
From modernhoney.com


CHOCOLATE RASPBERRY CELEBRATION CAKE | CANADIAN GOODNESS
Spread raspberry ganache over cake, leaving 1/2 inch (1 cm) border. Place second cake layer, domed side down, on top, pressing lightly. Frost sides of cake thinly with ganache, then frost top. Garnish with remaining raspberries. Serve immediately or refrigerate for up to 1 day. If refrigerated, let stand at room temperature for 15 min before cutting.
From dairyfarmersofcanada.ca


CHOCOLATE MOUSSE CAKE WITH RASPBERRIES - KING ARTHUR BAKING
To make the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 …
From kingarthurbaking.com


CHOCOLATE CAKE WITH RASPBERRIES AND CREAM CHEESE FROSTING
Preheat oven to 350 F. Butter 2 - 10" cake pans and line bottoms with parchment. In the bowl of a stand mixer with the paddle attachment, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, on medium speed. Stop and scrape down sides of bowl in between each egg. Beat on medium for 3-5 minutes.
From wherethewildcakegrows.com


WHITE CHOCOLATE RASPBERRY CAKE - THE COUNTRY COOK
2021-12-04 Instructions. Preheat your oven to 350 degrees Fahrenheit and spray a 10-inch Bundt pan with nonstick cooking spray. In a large mixing bowl, cream together your melted butter and white sugar until smooth. Add your eggs and whisk until the eggs are evenly distributed throughout the batter.
From thecountrycook.net


RASPBERRY MOLTEN CHOCOLATE CAKES - SEASONS AND SUPPERS
2021-02-13 Place ramekins onto a baking sheet. Preheat oven to 425F (not fan-assisted), if baking right away. In medium saucepan, set over very low heat, melt the 1/4 cup butter with the chopped chocolate over very low heat, about 15 minutes, stirring often, until smooth. Remove from heat and let cool slightly.
From seasonsandsuppers.ca


CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
2020-04-09 1. Make chocolate cake: Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water and stir together, being careful not to over-mix the batter. Pour batter into two 9-inch cake pans and bake at 350 for 30-35 minutes.
From tastesbetterfromscratch.com


WHITE CHOCOLATE RASPBERRY BUNDT CAKE | FAVORITE FAMILY RECIPES
2020-02-05 Oven Temperature – Increase oven temperature 25 degrees. Baking Time – Check your cake at 40 minutes for doneness, and every 5-10 minutes afterward until baked through (do the “knife test” to check) White Chocolate – Reduce white chocolate to ½ – ¾ cup. Water – Increase water by 1 to 2 tablespoons at 3,000 feet.
From favfamilyrecipes.com


CHOCOLATE RASPBERRY CAKE - BAKER BY NATURE
2017-01-27 For the Chocolate Raspberry Cake: 2 cups granulated sugar; 1 cup light brown sugar, packed; 2 and 3/4 cups PLUS 2 tablespoons all-purpose flour, divided; 1 and 1/2 cups unsweetened cocoa powder, sifted; 3 teaspoons baking soda; 1 and 1/2 teaspoons baking powder; 1 and 1/4 teaspoons salt; 3 large eggs + 2 large egg yolks, at room temperature; 1 …
From bakerbynature.com


WHITE CHOCOLATE RASPBERRY LOAF CAKE - PRETTY. SIMPLE. SWEET.
2021-01-31 Preheat oven to 350°F/180°C. Grease a 9×5-inch loaf pan. In a medium bowl whisk together flour, baking powder, and salt. In a mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides and bottom of the bowl occasionally.
From prettysimplesweet.com


CHOCOLATE RASPBERRY CAKE - LIV FOR CAKE
2016-02-14 Wrap cake rounds with damp Bake Even strips (optional). Combine all dry ingredients and whisk together. Add wet ingredients and mix until combined. I use my KitchenAid on low for 2 minutes but you can also do this by hand. Divide the batter between the pans and bake for approximately 40-50 minutes.
From livforcake.com


MOIST RASPBERRY CHOCOLATE CAKE (WITH VIDEO) - JENNY IS BAKING
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


RASPBERRY ROYALES & CHOCOLATE CASSIS CAKE! - BAREFOOT CONTESSA
2020-02-05 Raspberry Royales & Chocolate Cassis Cake! Wednesday, February 5, 2020. For the Academy Awards this year, I’m dressing up and serving something a little glamourous to watch the stars walk the red carpet. I’m making Raspberry Royales – which are Champagne with just a splash of raspberry liqueur – and I’m pairing it with my decadent ...
From barefootcontessa.com


DECADENT LAYERED CHOCOLATE RASPBERRY CAKE - LINGER
2021-02-11 Raspberry Filling. In a small bowl, whisk together 4 teaspoons water, 1 1/2 tablespoon lemon juice, and 3 tablespoons of cornstarch. Over medium heat, heat a small saucepan and add the cornstarch mixture. Add 3/4 cup sugar and bring to a low boil, stirring constantly until the sugar is dissolved.
From lingeralittle.com


HOW TO MAKE AN EASY, CHOCOLATE RASPBERRY LAYER CAKE! - TAMING …
2018-10-23 Return to the fridge for twenty minutes. Make the ganache by heating the cream until just bubbling. Remove from the heat and stir in the chocolate until fully melted and the ganache is thick. Pipe your ganache on to the edge of the cake to give the drip effect. Cover the top and smooth with a palette knife.
From tamingtwins.com


Related Search