Chocolate Raspberry Crumb Cake Recipes

Steps:

• Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
• In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
• Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
• When crust is cool, spread jam over crust.
• In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
• In large mixing bowl, beat cream cheese & milk until smooth.
• Add melted vanilla chips & mix well.
• CAREFULLY spread cream cheese mixture over jam.
• Melt chocolate chips & butter, then stir until smooth.
• Drizzle or pipe over cream cheese layer.
• Refrigerate before cutting into SMALL pieces.

Steps:

• Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

Steps:

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

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
• Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
• Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
• Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
• Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

Steps:

• In a saucepan, combine sugar, cornstarch, water and raspberries.
• Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
• Remove from heat; stir in lemon jice.
• Cool.
• Meanwhile, in a bowl, combine the first six crust ingredients.
• Cut in butter until mixture resembles coarse crumbs.
• Beat eggs, milk and vanilla; add to crumb mixture and mix well.
• Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
• Spoon raspberry filling over crust to within 1 inch of the edges.
• Top with remaining crust mixture.
• For topping, combine flour and sugar; cut in butter until crumbly.
• Stir in almonds.
• Sprinkle over the top.
• Bake at 350*F for 50 to 55 minutes or until lightly browned.

Steps:

• Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
• Mix the dry ingredientsinto the wet ingredients.
• Fold in the chocolate chips.
• Spread into a greased 9x13 pan.
• Mix topping ingredients together and sprinkle on top of cake.
• Bake at 350F 45-50 minutes.

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.

Steps:

• Heat oven to 350 degrees.
• Grease 9-inch baking pan.
• Stir together flour and sugar in large bowl.
• Remove 1/2 cup mixture; set aside for topping.
• Stir baking soda, baking powder and salt into remaining flour mixture.
• Add butter, egg, milk and syrup; beat mixer until well blended.
• Pour batter into greased pan.
• Sprinkle reserved flour mixture over top.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Serve warm or at room temperature.

Steps:

• In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil until thickened, about 5 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Cool. , In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of mixture into a greased 13x9-in. baking dish. Spoon raspberry filling over crust to within 1 in of edges. Top with remaining crust mixture. , For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° until a toothpick inserted in center comes out clean and top is lightly browned, 50-55 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
• In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
• In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
• Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Steps:

• *Note:if using frozen raspberries, thaw them on paper towels for 3 hours before putting them on cake batter.
• Preheat oven to 350°; grease a 9"x9" baking pan.
• Cream butter and 3/4 cup sugar; add the egg and beat well; mix the flour, baking powder, baking soda and salt together; alternate adding dry mixture and buttermilk to creamed mixture.
• Pour into baking pan and cover with the raspberries, starting in the center; place berries, point up, in concentric circles until cake is covered (berries will hold their shape and position as the cake bakes); sprinkle with the remaining 1/4 cup sugar.
• Bake 45-50 minutes or until toothpick comes out clean; serve with a dollop of whipped topping or whipped cream on the side.

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Mix 1 cup dry cake mix, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup butter using pastry blender or two knives until mixture resembles coarse crumbs. Stir in nuts.
• Melt remaining butter; cool slightly. Beat 2 eggs, remaining cake mix, water and melted butter in large bowl with mixer until blended. Pour into prepared pan.
• Beat cream cheese and granulated sugar in same bowl with mixer until blended. Add remaining egg and vanilla; mix just until blended. Pour over cake batter in pan, spreading to edges. Top with raspberries. Sprinkle with zest and nut mixture.
• Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift cake from pan before cutting into pieces.