Chocolate Raspberry Mocha Layer Cake Recipes

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.

Steps:

• CAKE: Preheat oven to 350°F. Butter, or spray with non-stick baking spray, 2 8x2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes. NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting. RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated): In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick. FROSTING: In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.] ASSEMBLE THE CAKE: If the cakes have domed tops, use a serrated knife to gently slice off a thin layer...just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side "up" and frost it from there. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream. Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.

Steps:

• Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
• Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
• Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
• Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
• Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
• Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
• Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
• Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

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:

• In a large bowl, beat egg yolks and 1/2 cu sugar until thicken and lemon-colored. In a small bowl, beat the egg whites on medium speed until soft peak form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gently fold into egg yolk mixture along with the flour., Divide batter among three waxed paper-lined ungreased 9-in. round baking pans. Bake at 350° for 15-20 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks., In a small saucepan, whisk the sugar, eggs, yolks and coffee granules. Add chocolate. Cook over medium heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool. In a small bowl, cream butter. Gradually beat in cooled chocolate mixture until smooth., To assemble, place one cake layer on a serving plate; spread with half of the mocha filling. Top with another cake layer; spread with raspberry jam. Place remaining cake on top; spread with the remaining mocha filling. Refrigerate for 3 hours. Garnish with raspberries and mint if desired.

Steps:

• For filling and topping:
• Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer. Remove from heat. Add 20 ounces chocolate; whisk until melted and smooth. Whisk in rum and vanilla. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping. Cover; let stand at room temperature. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
• For syrup:
• Stir water and sugar in small saucepan over low heat just until sugar dissolves. Remove from heat; mix in rum. Cover and let stand up to 1 day.
• For cake:
• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Line bottom with waxed paper; butter paper. Combine vanilla and coffee powder in cup; swirl to dissolve coffee. Sift flour, cocoa, and baking soda into small bowl. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes. Beat in vanilla-coffee mixture. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into yolk mixture. Fold in half of flour mixture. Fold in half of remaining whites, then remaining flour mixture, then remaining whites. Transfer batter to prepared pan; gently spread to even thickness.
• Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes. Cool in pan on rack (cake may shrink slightly).
• Cut around pan to loosen cake. Turn out onto work surface; peel off paper. Using long serrated knife, cut cake horizontally in half. Place 1 half, cut side up, on platter. Drizzle half of syrup (about 3 1/2 tablespoons) over. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick). Drizzle remaining syrup over cut side of second cake layer. Place layer, syrup side down, atop filling; press to adhere. Rewarm topping over low heat just until pourable. Pour topping onto top center of cake. Using small spatula, spread topping to edges, being careful to keep it from spilling over. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours.
• Cut cake into 16 squares and serve.

Steps:

• In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Steps:

• Preheat oven to 350°F (180°C).
• Grease and flour torte pans; set aside.
• Prepare cake mix according to package directions; divide batter equally between pans.
• Bake 18-22 minutes or until wooden pick inserted in centers comes out clean.
• Remove from oven to cooling rack, cool 5 minutes.
• Remove cakes from pans; cool completely.
• Meanwhile in chilled bowl, beat cream until it begins to thicken.
• Gradually add sugar and coffee; continue beating until stiff.
• Once torte layers have cooled completely, use half of the Mocha Cream to frost the top of the first layer; place on decorative plate.
• Place the second layer over top of the first frosted layer and use the remaining Mocha Cream to frost the top of the torte.
• Arrange the raspberries on top of the torte in a decorative pattern (see photo for example).
• Keep refrigerated until serving and refrigerate leftovers, if any.

Steps:

• Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
• In a seperate bowl, mix flour, baking soda, salt and cocoa.
• Measure out soy milk and stir in instant coffee.
• Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
• Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
• When cake is baked, remove from pans and cool on a wire rack.
• When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.

Steps:

• To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
• To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
• Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

Steps:

• Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk. In another bowl , beat egg whites on high speed until stiff peaks form; fold into batter., 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., For frosting, combine confectioners' sugar and cocoa. In another large bowl, cream butter and sugar mixture. Beat in coffee and vanilla. Spread between layers and over top and sides of cake.

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese, chocolate, sugar and coffee with mixer until blended.
• Place 1 cake layer on plate; spread with half the cream cheese frosting. Reserve 16 strawberry halves for garnish; gently press remaining strawberry halves into frosting layer on cake. Cover with remaining cake layer. Spread remaining frosting onto top of cake. Garnish with reserved strawberries.

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans for Chocolate Mocha Cake on cover. Or prepare three 8-inch round cake pans for Chocolate Ganache Cake, pictured here.
• 2. In a medium-size bowl, whisk together the coffee and cocoa powder. Add hot water and whisk until smooth.
• 3. On a piece of waxed paper, sift together flour blend, baking soda, baking powder, salt and xanthan gum. Set aside.
• 4. In the bowl of an electric mixer, beat the margarine or shortening and sugar at medium-high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Then add the vanilla and cream well. Scrape down the sides of the bowl.
• 5. Blend half the dry ingredients into the wet batter, followed by half the cocoa mixture. Blend in remaining dry ingredients and cocoa mixture, mixing on medium speed until smooth, about 2 minutes.
• 6. Spoon the batter equally into prepared cake pans or standard-size cupcake tins. Bake in preheated oven for about 40 minutes. Watch carefully as time will vary depending on oven and pan size. Cake is done when an inserted toothpick comes out clean.
• 7. Remove cake from oven and cool in pans for 20 minutes. Then turn cake out onto a wire rack to cool completely before frosting. Frost tops of layers with Mocha "Buttercream" Frosting or Chocolate Ganache Frosting. Assemble cake and frost sides.
• *TIP For Egg-Free Mocha Chocolate Cake, mix ½ cup applesauce with 2 teaspoons baking powder in a small bowl. In another small bowl, thoroughly mix 4 tablespoons cold water with 1 tablespoon egg replacer. (For gluten-free egg replacer, visit ener-gfoods.com) Add egg replacer mixture to applesauce mixture. Then add the entire egg-free mixture to the creamed shortening and sugar and proceed with recipe instructions.

Steps:

• For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
• Remove from heat.
• Add 20 ounces chocolate; whisk until melted and smooth.
• Whisk in rum and vanilla.
• Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
• Cover; let stand at room temperature.
• Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
• For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
• Remove from heat; mix in rum.
• Cover and let stand up to 1 day.
• For cake: Preheat oven to 350°F.
• Butter 9x9x2-inch metal baking pan.
• Line bottom with waxed paper; butter paper.
• Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
• Sift flour, cocoa, and baking soda into small bowl.
• Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
• Beat in vanilla-coffee mixture.
• Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
• Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
• Fold 1/3 of whites into yolk mixture.
• Fold in half of flour mixture.
• Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
• Transfer batter to prepared pan; gently spread to even thickness.
• Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
• Cool in pan on rack (cake may shrink slightly).
• Cut around pan to loosen cake.
• Turn out onto work surface; peel off paper.
• Using long serrated knife, cut cake horizontally in half.
• Place 1 half, cut side up, on platter.
• Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
• Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
• Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
• Drizzle remaining syrup over cut side of second cake layer.
• Place second layer, syrup side down, atop filling; press to adhere.
• Rewarm topping over low heat just until pourable.
• Pour topping onto top center of cake.
• Using small spatula, spread topping to edges, being careful to keep it from spilling over.
• Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
• Cut cake into 16 squares and serve.

Steps:

• In large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream.
• Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 30-35 minutes or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool.
• In a large mixing bowl, beat cream cheese and butter until fluffy.
• Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake.
• Cover and refrigerate until serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
• Dissolve baking soda in buttermilk. Combine flour, cocoa powder, and salt in a separate bowl.
• Beat butter in a mixing bowl until creamy. Gradually add sugar, beating well. Add flour mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture; mix well after each addition. Stir in 1 tablespoon plus 2 teaspoons coffee and vanilla.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold into the creamed mixture. Pour batter into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto a serving plate or cooling rack. Let cool, about 20 more minutes.
• While the cake is cooling, beat butter and cocoa powder for frosting in a bowl until well creamed. Add powdered sugar, egg yolk, and vanilla and beat until smooth.
• Stack the 3 cake layers on top of each other, spreading frosting between layers, and on top of the cake.

Steps:

• Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.