MINI CHOCOLATE RASPBERRY CAKES
Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.-Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, beat the egg, sugar, water, oil and extracts until well blended. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture until blended., Pour into four 4-in. fluted tube pans or 6-oz. ramekins coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to a wire rack to cool completely., For raspberry sauce, in a saucepan, combine sugar and cornstarch. Stir in raspberries and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool slightly. Press through a sieve; discard seeds., Scoop ice cream into cake centers. Drizzle with ice cream topping and raspberry sauce; sprinkle with pecans and additional raspberries if desired.
Nutrition Facts : Calories 1044 calories, Fat 41g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 782mg sodium, Carbohydrate 159g carbohydrate (101g sugars, Fiber 10g fiber), Protein 14g protein.
MINI CHOCOLATE RUM CAKES
Looking for a flavorful dessert using Betty Crocker™ Super Moist™ cake mix? Then check out this delicious chocolate rum cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 2 (6-cup) miniature fluted tube cake pans with shortening; lightly flour. In medium bowl, beat cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, until smooth. Stir in chocolate chips. Divide batter evenly among pans.
- Bake 18 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Carefully invert each pan onto cooling rack; lift pan from cakes. Cool completely, about 30 minutes.
- Place bittersweet chocolate in medium bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chocolate. Let stand 3 minutes. Stir in 1 tablespoon rum. Spoon glaze over cakes.
- In small resealable freezer plastic bag, place white chocolate; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.
Nutrition Facts : Calories 657, Carbohydrate 65 g, Fat 8, Fiber 2 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 376 mg
MINI RUM CAKES
My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. -Dona M. Hoffman, Addison, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk milk and pudding mix for 2 minutes; stir in extract. Let stand for 2 minutes or until soft-set. , Place sponge cakes on dessert plates; top with pudding. Garnish with whipped topping and raspberries.
Nutrition Facts : Calories 238 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 320mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 4g protein.
BACARDI DOUBLE-CHOCOLATE RUM CAKE
Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
- Using an electric mixer, beat at low speed until moistened.
- Beat at medium speed for 2 minutes.
- Stir in 1 cup of chocolate pieces.
- Pour batter into a greased 12-cup Bundt pan.
- Bake 50 to 60 minutes or until cake tests done.
- Cool in pan for 15 minutes.
- Remove from pan and cool on a wire rack.
- Heat raspberry preserves and remaining 1/2 cup of rum.
- Strain through a sieve to remove seeds.
- Place cake on a serving platter.
- Prick surface of cake with a fork.
- Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
- Repeat until all the glaze has been absorbed.
- Combine remaining 1 cup of chocolate pieces and shortening.
- Microwave on high for 1 minute or until melted. Stir until smooth.
- Spoon chocolate icing over cake. Let stand 10 minutes.
- Combine vanilla baking bar and 1 tsp water.
- Microwave on high for 30 seconds or until melted.
- Drizzle on top of icing.
CHOCOLATE RUM RASPBERRY CAKE ROLL
Cooking time is definitely an estimate, and prep time is for the raspberry sauce , which is better made 24 hours in advance.
Provided by spatchcock
Categories Dessert
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
- Strain to remove seeds.
- At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
- Stir liqueur into remaining purée.
- Refrigerate until ready to serve.
- (Best if made 24 hours ahead.).
- Cake Roll: Preheat oven to 375°F.
- Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
- Stir together dry ingredients except coffee and sugar.
- Set aside.
- Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
- Separate eggs.
- In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
- Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
- Set aside.
- Clean beaters well in preparation for next step.
- In larger bowl, beat egg whites on medium speed until foamy.
- Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
- Briefly fold yolks into whites without being too thorough.
- Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
- Turn into prepared pan, and smooth to edges with as few strokes as possible.
- Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
- Do not overbake.
- As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
- As cake is removed from oven, immediately turn cake out onto prepared cloth.
- Gently remove parchment or wax paper from bottom.
- Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
- Set aside to cool, seam side down.
- Filling: Combine cold water and 1 tablespoon liqueur.
- Sprinkle gelatin over and allow to soften for 2-3 minutes.
- Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
- Combine reserved purée with gelatin mixture.
- Refrigerate until syrupy.
- (If it gels too quickly, simply warm again.).
- Whip cream with sugar and vanilla until stiff.
- Fold purée/gelatin mixture into sweetened whipped cream.
- Refrigerate until ready to use.
- Stir remaining 1 tablespoon liqueur into jam.
- Carefully unroll cake, remove towel and spread jam over unrolled cake.
- Top with mousse, sprinkle with fresh raspberries, if available.
- Roll up again, seam side down.
- Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
- Brush all crumbs from surface of cake roll.
- Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
- Refrigerate cake for 10 minutes.
- Reheat glaze so that it pours easily.
- (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
- Refrigerate until ready to serve.
- To Serve: Remove from refrigerator 15- 20 minutes before serving.
- Place 2-3 tablespoons raspberry sauce on each dessert plate.
- Slice with a clean knife dipped in warm water and place a slice on each plate.
- Pass raspberry sauce around the table.
Nutrition Facts : Calories 597.5, Fat 31.9, SaturatedFat 19, Cholesterol 151.6, Sodium 221.1, Carbohydrate 80.8, Fiber 8.4, Sugar 55.1, Protein 9.4
MINI CHOCOLATE RASPBERRY RUM CAKES
This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.
Provided by Lisa Cox @lisab1966
Categories Cakes
Number Of Ingredients 10
Steps:
- Mix together the first 6 ingredients.
- Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
- Bake at the 350 for 45 minutes.
- While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
- When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
- Then top with powder sugar and raspberry.
- Enjoy!
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