Chocolate Layer Cake With Raspberry Cream Filling Recipes

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CHOCOLATE-RASPBERRY LAYER CAKE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13



Chocolate-Raspberry Layer Cake image

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.

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

CHOCOLATE CAKE WITH RASPBERRY BUTTERCREAM

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 15 servings

Number Of Ingredients 17



Chocolate Cake with Raspberry Buttercream image

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.

1 1/2 cups buttermilk
1 tablespoon instant coffee
1 tablespoon vanilla extract
675 grams sugar
290 grams all-purpose flour, plus extra for dusting pans
150 grams cocoa powder, sifted
13 grams baking powder
13 grams baking soda
1 teaspoon table salt
1 1/2 sticks unsalted butter, melted and cooled slightly
5 eggs
2 1/4 cups sugar
9 large egg whites
5 sticks unsalted butter, softened
1 tablespoon pure vanilla extract
800 grams Swiss meringue buttercream
3/4 cup raspberry puree

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



White Chocolate Layer Cake With Raspberry Filling image

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

¼ cup milk
12 ounces white chocolate, chopped
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¾ cup white sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 large eggs
¾ cup sour cream
1 ½ cups heavy cream
¾ cup fresh raspberries
3 tablespoons white sugar
1 (8 ounce) package cream cheese
¼ cup unsalted butter, softened
6 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar

FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM

I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!

Provided by Ravenseyes

Categories     Dessert

Time 45m

Yield 14 serving(s)

Number Of Ingredients 17



Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream image

Steps:

  • Preheat the oven to 325°F.
  • Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
  • In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  • In a small mixing bowl, whisk buttermilk, eggs and vanilla.
  • In another glass measuring cup, melt the butter in the espresso grounds and hot water.
  • Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
  • For the Filling:.
  • Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
  • Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
  • Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
  • Place one half of the whip cream mixture over the first two layers and spread evenly.
  • Ganache:.
  • Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!

1 1/2 cups sugar
1 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1 cup buttermilk
3 large eggs
2 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter, softened
2 1/2 tablespoons espresso powder
1 cup hot water
1 pint raspberries
1 1/2 cups sugar
1/4 cup water
4 ounces bittersweet chocolate
3/4 cup cream

WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING

Provided by Food Network

Categories     dessert

Time 3h45m

Yield 8 servings

Number Of Ingredients 22



White Chocolate Cake with Raspberry and Chocolate Ganache Fillings and Buttercream Icing image

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.

Cooking spray, for the pans
2 1/2 cups cake flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
One 1.4-ounce box white chocolate pudding
1 cup milk
1 cup white chocolate chips
1/2 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
1/4 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
3/4 cup heavy cream
7 ounces dark chocolate, coarsely chopped
2 sticks (1 cup) butter
1 cup shortening
1 teaspoon vanilla
5 cups confectioners' sugar

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



Chocolate & raspberry birthday layer cake image

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

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

CHOCOLATE RASPBERRY LAYER CAKE

Bring our Chocolate Raspberry Layer Cake to your next get together and be the star of the party. Chocolate Raspberry Layer Cake is a rich treat that's sure to stand out on any dessert table or holiday menu.

Provided by My Food and Family

Categories     Recipes

Time 1h25m

Yield 16 servings

Number Of Ingredients 8



Chocolate Raspberry Layer Cake image

Steps:

  • Heat oven to 350ºF.
  • Line 3 (9-inch) round pans with parchment; spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
  • Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans o wire racks; cool completely.
  • Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add COOL WHIP; stir until blended.
  • Microwave jam and orange juice in microwaveable bowl on MEDIUM (50%) 30 sec., stir until blended.
  • Place 1 cake layer on plate; spread with 1/3 of the cream cheese mixture, then half of the jam mixture. Repeat. Cover with remaining cake layer; spread with remaining cream cheese mixture. Top with fresh raspberries.

Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
1/2 cup raspberry jam
3 Tbsp. orange juice
2 cups fresh raspberries

CHOCOLATE LAYER CAKE WITH CHOCOLATE-RASPBERRY FROSTING

Categories     Cake     Coffee     Milk/Cream     Chocolate     Egg     Dessert     Bake     Raspberry     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 16



Chocolate Layer Cake with Chocolate-Raspberry Frosting image

Steps:

  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Butter parchment. Dust pans with flour; tap out excess.
  • Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then buttermilk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, about 2 minutes. Divide between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Peel off paper. Cool completely. Chill cakes 1 hour.
  • Meanwhile, prepare the Chocolate-Raspberry Frosting. Place 1 cake layer on work surface. Place 8-inch-diameter cake pan or plate atop cake. Using serrated knife, cut around cake pan, trimming to form 8-inch-diameter cake. Repeat with second cake layer. Transfer cake trimmings to processor; grind finely. Place in bowl. Mix in cookie crumbs.
  • Using serrated knife, cut each cake horizontally in half. Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 tablespoons raspberry jam over. Spread 1/2 cup frosting over jam. Repeat layering 2 more times, using 1 cake layer, 1 1/2 tablespoons jam and 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press crumb mixture generously onto frosting on top and sides of cake. Arrange raspberries in concentric circles atop cake. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 1 hour before serving.)

2 2/3 cups cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon instant espresso powder
2/3 cup boiling water
1 1/3 cups buttermilk
2 teaspoons vanilla extract
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable shortening, room temperature
2 extra-large eggs
Chocolate-Raspberry Frosting
10 chocolate wafer cookies, finely crushed (6 tablespoons)
4 1/2 tablespoons seedless raspberry jam
2 6-ounce baskets fresh 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



Chocolate Cake with Raspberry Filling image

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

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

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



Chocolate-Raspberry Cake image

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

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

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



Chocolate Cake with Raspberry Filling image

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.

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

RASPBERRY-CREAM LAYER CAKE

Pretty pink whipped cream is an irresistible filling and frosting in this delicate raspberry layer cake that comes together in just one hour. It's a light and cheerful dessert to serve at a baby shower, birthday party, or on Mother's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 5



Raspberry-Cream Layer Cake image

Steps:

  • Preheat oven to 350 degrees. Lightly butter two 9-inch round cake pans (2 inches deep). Line bottoms with parchment paper; butter parchment. Divide batter between pans, firmly tap on a flat surface to remove air bubbles, and smooth tops.
  • Bake until cakes are golden and puffed and a toothpick inserted in center comes out with a few moist crumbs attached, about 30 minutes, rotating pans halfway through. Let cakes cool in pans on wire racks 10 minutes. Run a knife around edges, then invert; remove parchment. Invert cakes again and let cool completely on racks.
  • In a medium bowl, gently mash 1 cup raspberries with a fork. Stir in 1 cup whole raspberries. In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until soft peaks form, 1 minute. With a rubber spatula, gently fold raspberries into whipped cream. Place 1 cake on a cake stand or serving plate. Spread raspberry cream on top, leaving a 1/4-inch border. Top with other cake, press gently, and finish with remaining raspberry cream. Serve immediately.

Nutrition Facts : Calories 534 g, Fat 33 g, Fiber 1 g, Protein 8 g, SaturatedFat 20 g

Unsalted butter, for cake pans
1 recipe Classic Yellow Cake Batter
2 cups raspberries
3 tablespoons confectioners' sugar
2 cups cold heavy cream

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



Chocolate Cake with Raspberry & Coconut Filling image

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

1/2 cup margarine, stick-type
1 1/2 cups sugar
2 egg whites
1 whole egg
1 cup buttermilk, nonfat
1/2 cup water
2 cups flour, all-purpose
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder, unsweetened
1 teaspoon vanilla extract
vegetable oil cooking spray
1 (18 ounce) jar raspberry preserves
1/4 cup coconut, flaked divided
1/4 teaspoon coconut extract
1 -2 tablespoon orange rind, freshly grated
1 cup sugar
6 tablespoons water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons coconut flakes, to sprinkle on top
1/2-1 cup coconut flakes

VERY CHOCOLATE TORTE WITH RASPBERRY CREAM

Here's a way to take a simple cake mix and make it look spectacular! The filling and frosting are really quite easy to make so there's no reason to shy away from this dessert. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14



Very Chocolate Torte with Raspberry Cream image

Steps:

  • Prepare and bake cake mixes according to package directions, using four 9-in. round baking pans., For frosting, in a small heavy saucepan, melt chocolate chips and butter over low heat; stir until smooth. Transfer to a large bowl; cool 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add preserves, sugar and liqueur; beat until stiff peaks form., Save one cake layer for another use. Using a long serrated knife, cut each remaining cake layer horizontally in half. Place one layer on a serving plate; spread with about 1/3 cup filling. Top with another cake layer; spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, remaining filling and remaining cake layer. Frost top and sides of cake with remaining frosting., Melt white chocolate in a microwave; stir until smooth. Place mixture in a resealable plastic bag; cut a small hole in a corner of bag. Pipe over top of cake as desired. Refrigerate until serving. Just before serving, top with chocolate curls and raspberries.

Nutrition Facts :

2 packages chocolate cake mix
FROSTING:
2 cups semisweet chocolate chips
1/2 cup butter, cubed
1 cup sour cream
4-1/2 cups confectioners' sugar
RASPBERRY FILLING:
1/2 cup heavy whipping cream
1/4 cup red raspberry preserves
1-1/2 teaspoons sugar
1 teaspoon raspberry liqueur
DECORATIONS:
2 ounces white baking chocolate, chopped
Chocolate curls and fresh raspberries

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



Dark Chocolate Cake With a Raspberry Filling image

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.

1 (16 ounce) bag hershey's special dark chocolate chips
1 tablespoon butter
1/2 cup butter, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
3 eggs
1 teaspoon salt
2 tablespoons canola oil
1/2 cup milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar

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



Light Chocolate Torte with Raspberry Filling image

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.

2 cups sugar
1 cup water
1 cup buttermilk
2 eggs
1/2 cup unsweetened applesauce
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 package (8 ounces) reduced-fat cream cheese
1/2 cup confectioners' sugar
1/4 cup seedless raspberry jam
Fresh raspberries, mint sprigs and additional confectioners' sugar, optional

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