CHOCOLATE CAKE WITH RASPBERRY FILLING
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
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 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.
CHOCOLATE-RASPBERRY CAKE
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
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 CAKE WITH RASPBERRY FILLING
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
Steps:
- 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 CAKE WITH RASPBERRY BUTTERCREAM
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-by-2-inch round cake pans; dust the pans with flour, and knock out excess.
- In a large measuring cup, combine the buttermilk, coffee, vanilla and 1 1/2 cups water. In a stand mixer fitted with the paddle attachment, add the sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix on low speed. Mix in the butter and eggs, and then slowly add the buttermilk mixture, scraping down the sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans. Bake until the cake layers begin to pull away from sides of the pan and a toothpick inserted into center comes out clean, 22 to 25 minutes.
- For the Swiss meringue buttercream: Add the sugar and egg whites to a heatproof stand mixer bowl, and set over a pan of simmering water. Whisking constantly, heat until the sugar is dissolved and the mixture registers 160 degrees F on an instant-read thermometer. Transfer the bowl to the stand mixer fitted with the whisk attachment, and beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff, glossy peaks form. Reduce the speed to medium-low and add the butter, 1 tablespoon at a time, beating well after each addition. Add the vanilla. (Makes 7 cups. See Cook's Note.)
- For the raspberry buttercream: In a stand mixer fitted with paddle attachment, beat 800 grams of the Swiss meringue buttercream together with the raspberry puree until fully incorporated. (Makes 4 cups.)
- To assemble: Level and tort both cakes--you will end up with 4 layers of cake. Place one cake layer on a serving platter; add about a 1/2-inch layer of the raspberry buttercream. Repeat until you have 4 stacked layers of cake and 3 layers of filling. Frost the cake with the remaining Swiss meringue buttercream.
WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
- Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
- Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
- For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
- For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
- For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
- To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.
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.
DARK CHOCOLATE CAKE WITH A RASPBERRY FILLING
This is a fudgey, brownie-like cake with a chocolate cream cheese frosting and a sweet raspberry filling. It is decadence at its best.
Provided by MizEmerilLagasse
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Batter: Preheat oven to 350°F.
- Grease 2 9-inch cake pans, set side.
- In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
- In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
- Stir in the eggs, 1 at a time until they are all incorporated.
- Stir in the chocolate.
- Stir in the salt and oil.
- Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
- Stir in the last 1 1/4 cup on flour and the baking powder.
- Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
- Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
- Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
- Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
- Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
- When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
- Let cake cool for a while, then spread the frosting on the top and sides.
- To garnish you can place raspberries on the top and around then cake.
CHOCOLATE CAKE WITH RASPBERRY FILLING
Provided by Barry Correia
Categories Coffee Berry Chocolate Dessert Bake Low Fat Quick & Easy Low Cal Back to School Raspberry Prune Vanilla Carrot Fall Healthy Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°. Lightly coat a 9-inch cake pan with canola oil. Dust with flour.
- 2. In a large bowl, combine flour, cocoa, sugar, baking powder, baking soda and salt.
- 3. In a medium bowl, combine buttermilk, carrot and prune puree, extracts, coffee, and eggs. Beat lightly to mix. Combine with dry ingredients, using an electric mixer on low. Add melted unsweetened chocolate and beat on medium until glossy and smooth. Fold in chocolate chips.
- 4. Pour into prepared cake pan and bake for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Place on rack and cool.
- 5. Invert cake onto dry surface and slice in half horizontally. Spread raspberry preserves on bottom layer. Replace top and frost with nonfat fudge sauce. Slice into 16 servings.
CHOCOLATE RASPBERRY CAKE
Enjoy this baked chocolate cake, garnished with raspberries - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350° F. Grease bottom and side of two 9-inch cake pans with shortening; lightly flour.
- In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Stir in oil, vinegar and vanilla. Vigorously stir oil mixture and water into flour mixture with spoon about 1 minute or until well blended. Immediately pour into pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
- Place 1 cake layer, top side down, on serving platter; spread with 1/4 cup of the jam. Top with second layer, top side up; dust with powdered sugar. Garnish with raspberries.
Nutrition Facts : Calories 285, Carbohydrate 49 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
DECADENT CHOCOLATE CAKE W/RASPBERRY LIQUEUR
I baked this cake a few years ago for my boyfriend's birthday. It turned out quite well. The raspberry Chambourd was a very nice flavor addition to the cake. I came across this recipe when watching Tyler Florence on the Food Network. You can experiment with different types of chocolate if you want. I used milk chocolate for the icing.
Provided by Natural-Food-Mommy
Categories Dessert
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
- Cake: In a large bowl, sift together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy.
- Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
- Beat in the eggs one at a time.
- Scrape down the sides of the bowl and beat for another 3 minutes.
- Gradually mix in the dry ingredients in 3 batches, alternating with the cold water.
- Beat for 1 minute after each addition to incorporate the ingredients.
- Mix until the batter is smooth.
- Coat 2 (9-inch) round cake pans with non-stick cooking spray.
- Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance.
- Note: This really is crucial to ensure nice easy removal from the pan.
- Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full.
- Bake for 30 to 35 minutes.
- The cake is cooked when a toothpick inserted in the center comes out clean and the cake springs back when touched.
- Leave to cool for 40 minutes.
- Turn the cakes out of the pans and remove the paper.
- Drizzle them with a few tablespoons of Chambourd.
- Icing: In the bowl of an electric mixer, dissolve the sugar and water at low speed.
- Beat in the dark chocolate and vanilla.
- Add butter gradually in small bits.
- Mix until everything is completely incorporated.
- Using a spatula, fold in the chopped chocolate and give a final quick spin.
- Finishing: With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers.
- Start in the center and work your way out.
- Carefully place the second layer on top.
- Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered.
- Refrigerate for 5 minutes before decorating or cutting.
- With a large knife scrape some shavings from a block of dark chocolate.
- Scatter shavings over cake.
CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING
A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.
Provided by Stoblogger
Categories Dessert
Time 1h30m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- CHOCOLATE CAKE.
- Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
- Cool completely. For best results and time permitting, place the layers in freezer until firm.
- RASPBERRY CREAM FILLING.
- Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
- Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
- CHOCOLATE FROSTING.
- Beat the frosting in mixing bowl for 2-3 minutes.
- Completely frost the sides of the cake.
- Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
- RASPBERRY CHOCOLATE GANACHE.
- Combine cocoa, sugar and cornstarch in a saucepan and whisk.
- Gradually add water and jam, continue to whisk the mixture.
- Bring to a simmer over medium heat, whisking constantly.
- Remove from the heat and stir in raspberry liqueur, if using.
- Let cool slightly.
- Remove cake from refrigerator and pour/spread ganache on top.
- Garnish with candies or raspberries.
CHOCOLATE CAKE AND FROSTING WITH RASPBERRY FILLING
From the Hershey's Cocoa container. This is super easy and very rich -- almost as easy as a boxed mix and a million times better. It's pretty hard to goof up this one. I'm posting it here in case Hershey's starts printing something else on that container. I like to spread seedless raspberry preserves in between the layers. It's a very dangerous cake to have around.
Provided by looneytunesfan
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cake.
- Heat oven to 350°F.
- Grease and flour pans (two 9 inch round pans - I have used larger pans, and cupcakes - just adjust the cooking time accordingly).
- Combine dry ingredients.
- Mix in all wet ingredients except for the boiling water - beat at medium speed for about 2 minutes.
- Stir in boiling water - the batter will be very thin; this is not a mistake.
- Bake in prepared pans for 30 - 35 minutes or until toothpick stuck in middle comes out clean.
- Cool on rack 10 minutes.
- Remove from pan and cool completely on rack.
- Frosting.
- Combine melted butter with cocoa.
- Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
- Stir in vanilla.
- Filling.
- Stir the vanilla into the preserves until its smooth.
- Assembly.
- Spread Raspberry jam between cake layers.
- Frost completely cooled cake.
- MMM-MMMM So good!
CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE
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
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
FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE
Extremely rich and dense! Very dark chocolaty flourless cake, but the raspberry gives it a bit of spark! It is very easy to make and your family and friends will think you slaved over it!
Provided by happy17cooker
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
- Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
- Turn cake out of pan upside-down onto a cake plate.
- Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 27.3 g, Cholesterol 183.8 mg, Fat 33.8 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 19.9 g, Sodium 217.5 mg, Sugar 7.2 g
CHOCOLATE-RASPBERRY CAKE
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
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
DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
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
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 TORTE WITH RASPBERRY FILLING
"When our daughter requested this fancy layered cake for her birthday, I was afraid it would be difficult to make," writes Rosemary Ford Vinson of El Cajon, California. "But it's so easy! Everyone oohs and aahs at how pretty it is."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare the cake according to package directions. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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. , In a large bowl, beat cream cheese until fluffy. Combine milk and pudding mix; beat into cream cheese until smooth. Fold in whipped topping and raspberries. , Place one cake layer on a serving plate. Spread with half of the filling. Repeat layers. Top with remaining cake; dust with confectioners' sugar. Garnish with mint and raspberries if desired. Store in the refrigerator.
Nutrition Facts :
DARK CHOCOLATE-RASPBERRY CAKE
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
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
LIGHT CHOCOLATE TORTE WITH RASPBERRY FILLING
For an elegant ending to the meal, impress guests with this gorgeous guilt-free torte. The chocolate cake by itself is truly wonderful, but the light, creamy raspberry filling really makes it special. -Sharon Kurtz, Emmaus, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, water, buttermilk, eggs, applesauce, oil and vanilla until well blended. Combine the flour, cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended., Transfer to two 9-in. round baking pans coated with cooking spray. Bake at 350° for 25-30 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., In a small bowl, beat the cream cheese, confectioners' sugar and jam until blended. Split each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer. Garnish with raspberries, mint and additional confectioners' sugar if desired.
Nutrition Facts : Calories 281 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING
This is a terrific chocolate cake by itself. But the raspberry coconut filling is what really makes it special at our house! It really presents nicely with the raspberry/coconut on the sides. The frosting recipe yields 4 cups. Either cut it down or make cupcakes using the same cake recipe to use it up.
Provided by capless
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
- Gradually add sugar and beat until fluffy.
- Add egg whites and whole egg one at a time and mix well.
- In a separate container combine buttermilk and water.
- In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
- With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
- Add vanilla extract and mix in well.
- Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
- Bake at 350F for 22-25 minutes or until toothpick comes out clean.
- Cool in wire rack 10 minutes.
- Remove from pans and continue to cool.
- Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
- Using the back of a spoon press out the"jelly" and retain the seeds.
- Mix the"jelly" with the coconut, coconut extract, and orange rind.
- Add about 1-2 T of the seeds back into the jelly mixture.
- (this is optional if you don't care for seeds).
- When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
- Set aside remaining filling.
- Sprinkle a layer of coconut flakes on top of the filling.
- Add top layer of cake.
- Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
- Combine the first 4 ingredients in the TOP of the double boiler.
- Beat with an electric hand mixer at medium speed just to blend ingredients.
- Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
- Remove from heat.
- Add vanilla and coconut extracts and mix for 1 additional minute.
- It should be at a spreading consistency now, if not continue to beat.
- Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
- Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.
Nutrition Facts : Calories 486.3, Fat 11, SaturatedFat 3.8, Cholesterol 16.3, Sodium 313, Carbohydrate 93.2, Fiber 2.2, Sugar 66.5, Protein 5.3
WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING
This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.
Provided by jenshira
Categories Chocolate Cake
Time 2h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
- Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
- Combine flour, baking soda, salt, and baking powder in a small bowl.
- Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
- Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
- Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
- Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.
Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g
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CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
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5/5 (105)Calories 413 per servingCategory Dessert
- Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans (I also like to line them with parchment or wax paper).
- Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake. (See notes for seedless raspberry filling.)
- Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy! Add additional powdered sugar, to thicken, or milk, to the the frosting, if needed.
- Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
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