JAM-FILLED CAKE WITH CHOCOLATE GLAZE
We love this crown of glazed cream puffs, but the cake is also great without them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
- Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
- With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
- Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.
Nutrition Facts : Calories 522 g, Fat 24 g, Fiber 1 g, Protein 5 g
TRIPLE-CHOCOLATE CAKE WITH RASPBERRY SAUCE
Chocolate lovers, brace yourselves. This cocoa creation and its saucy accompaniment make a heavenly combination. -Jenny Staniec, Oak Grove, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings (2-2/3 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. In a large bowl, combine cake mix, pudding mixes, eggs, water and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips., Pour into a well-greased 10-in. fluted tube pan. Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. Bring to a boil. Cook and stir 2 minutes or until thickened. Refrigerate until serving., Dust cake with confectioners' sugar. Serve with sauce.
Nutrition Facts : Calories 466 calories, Fat 19g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 548mg sodium, Carbohydrate 74g carbohydrate (52g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE-RASPBERRY ANGEL FOOD TORTE
Here's a classic angel food cake dressed up in its Christmas best. This no-fuss torte tastes as great as it looks.-Lisa Dorsey, Pueblo, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Split cake horizontally into four layers. In a large bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form., To assemble, place one cake layer on a serving plate; spread with a third of the raspberry jam. Repeat layers twice. Top with remaining cake layer. Spread frosting over top and sides of cake. Chill until serving. Just before serving, garnish with raspberries and mint leaves.
Nutrition Facts : Calories 237 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 153mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-GLAZED RASPBERRY CREAM PUFFS
For a festive presentation, use these chocolate puffs to top a holiday cake like our Jam-Filled Cake with Chocolate Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 40
Number Of Ingredients 8
Steps:
- Make 1 recipe large Pastry Puffs. Use a toothpick or skewer to make a 1/4-inch-wide hole in bottom of each puff. In a medium bowl, whip 1 cup heavy cream to firm peaks; fold in raspberry jam and brandy (if using). Transfer mixture to a large zip-top bag and snip a 1/4-inch opening in one corner. Place cut corner of bag in hole in puff and squeeze to fill puff with cream mixture. Place filled puffs, hole side down, on a rimmed baking sheet. (Refrigerate while you make the glaze.)
- In a medium heatproof bowl, combine chocolate and corn syrup. In a small saucepan, bring remaining 1/2 cup heavy cream just to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Dip top half of each puff into chocolate glaze (or pour on top) and place, glaze side up, on baking sheet. Refrigerate, uncovered, 30 minutes (or up to 2 hours).
Nutrition Facts : Calories 317 g, Fat 23 g, Protein 6 g
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
DOUBLE CHOCOLATE RASPBERRY CAKE
I make this cake in the dead of winter..its perfect comfort food when the snow is deep and wind is howling outside.
Provided by carrie sansing
Categories Chocolate
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 with rack at center
- 2. Grease and flour a 12 C bundt pan or use cooking spray with flour Sprinkle the chopped pecans and chocolate chips in the bottom of the pan
- 3. Place the cake mix, pudding mix, sugar, water, oil and eggs in a mixing bowl and blend on low for 1 minute. Scrape down the sides of the bowl and blend at medium for 2 minutes more. The batter will be thick.
- 4. Remove 1 1/4 C of batter and place in a small bowl. Stir in the chocolate syrup and the rasberry jam until well incorporated. Set aside.
- 5. Pour the rest of the batter carefully into the bundt pan and smooth it. Pour the raspberry batter on top and use a butter knife to cut it into the batter below. Smooth the top.
- 6. Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
- 7. Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
- 8. Run a sharp knife around the upper edge and cool for about 10 minutes. Invert on a wire rack, tap the pan, and slide the cake out onto another wire rack. Let cool completely before glazing.
- 9. Make the Glaze:
- 10. Melt the butter in a small sauce pan over low heat.
- 11. Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
- 12. Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.
- 13. Pour over cake, let cool. Then enjoy!
CHOCOLATE RASPBERRY CAKE WITH MIRROR GLAZE
Chocolaty, dark and delicious, this elegant cake is the perfect dessert to serve for Valentine's Day or any other special occasions!
Provided by Francine Lizotte
Categories Cakes
Time 1h30m
Number Of Ingredients 26
Steps:
- 1. To make raspberry filling; In a small saucepan combine gelatin powder and water. Let it swell for 10 minutes. Meantime, in a small saucepan over medium heat, add ingredients, bring to a simmer and cook for 5 minutes. Using an immersion blender, purée raspberry mixture until smooth and sieve mixture over a bowl to remove seeds.
- 2. Dissolve gelatin on low heat and pour over raspberry mixture; stir to combine. Pour the mixture in a 8-inch cake pan lined with plastic wrap, cover with plastic and transfer to the freezer for 2 hours then to the refrigerator for 2 additional hours.
- 3. To make batter; Preheat oven to 350ºF degrees and lightly grease and flour two 9-inch pans. In a mixing bowl, combine flour, baking soda and baking powder; whisk until well mixed. Add cocoa powder and sea salt; whisk and set aside.
- 4. In a bowl of stand mixer combine butter, sugar and vanilla extract; process until mixed. Add eggs one at a time and process until well combined between each addition. Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk and coffee; process until all blended but don't over mix.
- 5. Divide batter into prepared pans and transfer to preheated oven; bake for 40 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs to it.
- 6. Cool in pans for 15 minutes before turning out onto a wire rack to cool completely. When cooled, using a bread knife, level both cake the bottom one with an indent to it for the raspberry jelly.
- 7. To make ganache; In a small saucepan combine gelatin with water and let it sit for 10 minutes. Place chocolate in a medium bowl; set aside.
- 8. In another small saucepan over medium heat, combine sugar, water, cocoa powder and milk. Stir and bring mixture just to a boil; remove from heat.
- 9. Place gelatin/water mixture on low heat and stir until dissolve. Pour gelatin over chocolate and let sit for 5 minutes. Using an immersion blender, process until smooth. Transfer chocolate mixture in a sieve over a bowl and cool to 90 to 95ºF before pouring over the cake.
- 10. To assemble; place 1 cake (with indent in the middle) on a plate sitting over an outside down bowl place in a baking sheet lined with wax paper so the ganache can drip. Place the cool raspberry filling before placing the other cake on top.
- 11. Pour ganache over the cake. With an angled spatula, clean the bottom edges. With fingers, place grated chocolate in the indent between the two cakes and transfer to the fridge for 2 hours. Garnish with fresh raspberries sprinkled with powdered sugar.
- 12. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Xxt_CaXWs8M
CHOCOLATE-RASPBERRY SWISS ROLL
By chef Maria Helm Sinskey...an homage to the classic European princess cake. Needs to be chilled 8 hours to set. For a simpler version: substitute whipped cream for pastry cream and a luscious chocolate glaze for marzipan. Can be refrigerated for up to 2 days before slicing and serving.
Provided by GoldsmithLissa
Categories Dessert
Time 9h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
- In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
- Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
- FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
- CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
- Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.
Nutrition Facts : Calories 352.2, Fat 26.5, SaturatedFat 15.9, Cholesterol 170.3, Sodium 161.8, Carbohydrate 25.3, Fiber 0.2, Sugar 18, Protein 4.3
WHITE CHOCOLATE RASPBERRY CAKE
This cake is best served at room temperature, but you can store any leftovers in the fridge. If you're serving a larger crowd, just bake it in a 13'' x 9'' rectangular pan and double the amount for the frosting.
Provided by Missi J.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over...so I usually make cupcakes).
- Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23-25 minutes. Let cool.
- Next, brush glaze over cooled cake.
- Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
- Use a peeler to create the curls by scraping the side of a block of white chocolate.
- Dot the top cake with raspberries and generously sprinkle with white chocolate curls.
RASPBERRY CHOCOLATE TORTE
This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices
Provided by Orlando Murrin
Categories Treat
Time 40m
Yield Cuts into 12
Number Of Ingredients 14
Steps:
- Heat oven to 160C/140C fan/gas 3. Line the bases of two 23cm cake tins with baking parchment. Melt the chocolate and butter in the microwave; leave to cool. Stir in the vanilla and coffee powder.
- Whizz the almonds in a food processor until finely ground, then add flour and salt, and transfer to a bowl. Whisk the eggs with an electric mixer for 5 mins, until doubled in volume. Slowly add the sugar, whisk for 1 min more. Fold in the cooled chocolate mixture until just combined. Sprinkle over half the flour mixture and fold in, then the other half. The mixture will be rather runny.
- Divide between the two tins and bake for about 15 mins until a skewer comes out with a few crumbs attached - the sponges should be slightly undercooked. Cool in tin, then turn out onto a wire rack.
- Choose the less perfect of the two, then set it on a serving plate. Mash 12 raspberries and stir in the jam. Spread on the base, then top with the other cake.
- For the glaze, bring the cream to the boil, pour it over the chocolate and whisk until smooth. Leave for a few mins until starting to thicken, then spread over the top and sides to cover. Decorate with raspberries. Chill for up to 24 hrs. Remove from fridge 1 hr before serving, dust with icing sugar, and serve with vanilla cream.
Nutrition Facts : Calories 484 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.32 milligram of sodium
CHOCOLATE RASPBERRY MIRROR MOUSSE CAKE
This is a creamy, smooth, chocolaty mousse with a shimmering raspberry crown. You can make it ahead of time (in stages if you want) just follow the easy steps.
Provided by Olha7397
Categories < 60 Mins
Time 52m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, beat egg yolks, vanilla all but 2 tbsp.
- of the sugar for 2 minutes or until light.
- Sift flour and cocoa over top; stir until incorporated and thick.
- In another bowl, beat egg whites until soft peaks form; beat in the 2 tbsp.
- of remaining sugar until stiff peaks form.
- Stir one-third of egg whites into batter.
- FOLD in remaining whites.
- Grease side of 9-inch springform pan; line bottom with parchment paper.
- Pour in batter.
- Bake in centre of 400 F.
- oven for 12 minutes or until cake pulls away from side of pan.
- Let cool in pan on rack.
- Turn out onto rack; peel off paper.
- (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.) CHOCOLATE MOUSSE: Place chocolate in bowl.
- In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth.
- Place bowl in larger bowl filled with ice water.
- Let stand, stirring often, for about 30 minutes or until very cold.
- Press raspberries through fine sieve into small saucepan; stir in sugar.
- Sprinkle with gelatin; let stand for 1 minute.
- Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved.
- Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
- Clean cake pan; line bottom and side with parchment paper.
- Return cake to pan.
- With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture.
- Spread over cake to side of pan.
- Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm.
- (Make-ahead: Refrigerate for up to 24 hours.) RASPBERRY GLAZE: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine.
- Sprinkle with gelatin; let stand for 1 minute.
- Warm over medium heat, stirring, for 5 minutes or until dissolved; strain.
- Refrigerate for 20 minutes or until cool but pourable.
- Pour over mousse.
- Refrigerate for 1 hour or until glaze is firm.
- If you wish decorate around the cake with fresh raspberries.
- Makes 12 to 16 servings.
- Canadian Living Cooks.
Nutrition Facts : Calories 489.9, Fat 31.9, SaturatedFat 19.5, Cholesterol 103.2, Sodium 47, Carbohydrate 53.9, Fiber 6.9, Sugar 35.2, Protein 7
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
FUDGY CHOCOLATE-RASPBERRY BARS
Categories Milk/Cream Mixer Chocolate Egg Dessert Bake Raspberry Chill Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Make cake:
- Preheat oven to 350°F. Line 9x9x2-inch baking pan with foil. Butter foil; dust with flour. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Add jam and whisk until melted. Cool slightly.
- Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold in. Gradually fold in chocolate mixture.
- Pour batter into pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.
- Make glaze:
- Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.
- Spread glaze over top of cake. Immediately arrange berries atop glaze. Chill until glaze sets, about 10 minutes. (Can be made 1 day ahead. Cover and keep chilled.)
- Cut into 12 pieces and serve.
CHOCOLATE RASPBERRY CAKE BALLS
I really like the chocolate raspberry flavor combo. Adding it to this list of my favorite flavor combos and I came up with this cake ball recipe combo. It's great for gifts, Valentine's Day or any day. I hope you enjoy them as much as I do!
Provided by Annamaria Settanni McDonald
Categories Chocolate
Time 1h
Number Of Ingredients 6
Steps:
- 1. Prepare cake mix as instructed on box. Cool.
- 2. When cooled, crumble cake into a bowl, and mix in just enough frosting so the mixture binds and is easily rolled by hand into balls (I usually use half the container of frosting).
- 3. Add Raspberry liquor into frosting, stir well. Also add raspberry jam to your liking.
- 4. Roll into bite-sized balls, and freeze for an hour or two -or overnight (optional, but highly recommended, as it helps them hold shape when dipping, especially when using toothpicks. I'd say don't use a toothpick if you skip the freezer step.)
- 5. Lay cake balls across parchment paper.
- 6. In a microwaveable bowl, melt the candy bark as directed on package
- 7. Using a toothpick (cleaner results) or two forks, dip (or roll) balls in melted chocolate.
- 8. If frozen, work quickly to decorate right after dipping or coating will harden. If not frozen, they will not harden immediately and you can dip them all before decorating.
- 9. Once all coated, allow to harden. You may now package them however you like, such as: in goodie bags, in mini cupcake wrappers, etc!
- 10. If making cake pops, place each ball on stick and then freeze so they would be easier to handle when dipping into chocolate.
CHOCOLATE RASPBERRY GANACHE CAKE
Steps:
- Make génoise:
- Preheat oven to 350°F. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
- In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
- In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
- Sift one third cocoa mixture over egg mixture and fold in. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
- Make syrup:
- In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur. Syrup may be made 1 week ahead and chilled, covered.
- Make ganache:
- In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.
- Assemble cake:
- Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
- Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
- Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of syrup, jam, and ganache. Top with third layer of génoise, smooth-side up, and brush with remaining syrup. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
- Make glaze:
- In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
- With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
- Garnish cake with raspberries and keep at cool room temperature until ready to serve.
JAM-FILLED CAKE WITH CHOCOLATE GLAZE
How to make Jam-Filled Cake with Chocolate Glaze
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.
- Pour batter into pan. Bake until top is light golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.
- With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.
- Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth. Pour glaze on cake and spread with offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours). To serve, arrange cream puffs (if using) on top of cake.
More about "chocolate glazed raspberry jam cake food"
BERRY GLAZED CHOCOLATE CAKE FROM LANA’S COOKING
From lanascooking.com
5/5 (1)Total Time 1 hr 45 minsCategory DessertsCalories 315 per serving
- In a large bowl, combine the first seven ingredients. Beat on low speed for 30 seconds. Increase mixer speed to medium and continue beating for 2 minutes. Stir in chocolate chips.
- In a small saucepan, combine all raspberry glaze ingredients. Cook and stir over low heat until smooth. Brush over cake and let stand for 10 minutes or until set.
- Place the cocoa in a small saucepan. Stir in cream and butter until smooth. Cook, stirring, over low heat for 2 minutes or until thickened. Remove from heat and stir in confectioner’s sugar and vanilla until smooth and the sugar is completely incorporated. Cool slightly. Drizzle over cake. Let stand until set.
CHOCOLATE, RASPBERRY, AND CREAM SWISS ROLL RECIPE - FOOD.COM
From food.com
Servings 12Total Time 9 hrs 20 minsCategory DessertCalories 361 per serving
- Preheat oven to 350*F. Butter a 15x10" jelly-roll pan, line it with parchment paper, then butter the paper.
- In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and vanilla until fluffy, about 3 minutes. Scrape the mixture into a bowl and fold in the flour.
- In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
CHOCOLATE-RASPBERRY SWISS ROLL RECIPE - FOOD & WINE
From foodandwine.com
3/5 (6)Total Time 1 hrServings 12
- Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Using a rubber spatula, gently fold in the flour.
- In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
- Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
- In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
FLOURLESS CHOCOLATE CAKE WITH BITTERSWEET CHOCOLATE ...
From ciaochowbambina.com
Reviews 8Category Dessert
DOUBLE CHOCOLATE CAKE WITH RASPBERRY JAM - CAKE OVER STEAK
From cakeoversteak.com
Estimated Reading Time 9 mins
RASPBERRY JAM HEARTS WITH LEMON GLAZE - SOUL&STREUSEL
From soulandstreusel.com
Estimated Reading Time 6 mins
CHOCOLATE RASPBERRY BUNDT CAKE RECIPE - MOMTASTIC
From momtastic.com
Estimated Reading Time 2 mins
RASPBERRY ZSERBó RECIPE - THE GOURMET LARDER
From thegourmetlarder.com
Cuisine HungarianTotal Time 1 hr 10 minsCategory Cake
HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE RECIPE - FOOD.COM ...
From pinterest.com
4.5/5 (50)Estimated Reading Time 1 minServings 16Total Time 1 hr 35 mins
RASPBERRY GLAZE FOR CHOCOLATE CAKE - PSICOOPERA.ORG
From psicoopera.org
DARK CHOCOLATE RASPBERRY CUPCAKE - COOK'N IS FUN - FOOD ...
From piarecipes.com
RASPBERRY AND CHOCOLATE TEACAKES | RECIPE | CUISINE FIEND
From cuisinefiend.com
RECIPES - CHOCOLATE RUM RASPBERRY CAKE ROLL RECIPE ...
From foodreference.com
CHOCOLATE RASPBERRY JAM CAKE RECIPE
From dumuzuvo.weebly.com
RASPBERRY JAM GLAZE FOR CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
[HOMEMADE] RASPBERRY GLAZED WHITE CHOCOLATE MOUSE CAKE ...
From reddit.com
WHITE CHOCOLATE AND RASPBERRY SPONGE CAKES - BAKING HEAVEN
From foodheavenmag.com
R/FOOD - [HOMEMADE] MIRROR-GLAZED CHOCOLATE TORTE WITH ...
From reddit.com
R/FOOD - [HOMEMADE] CHOCOLATE RASPBERRY CAKE WITH ...
From reddit.com
BERRY-GLAZED CHOCOLATE CAKE - LANASCOOKING.COM
From lanascooking.com
ULTIMATE CHOCOLATE CAKE WITH RASPBERRY JAM – HANNA'S CORNER
From hannaekelund.com
CHOCOLATE GLAZED ENTREMET - HAD LAYERS OF CHOCOLATE CAKE ...
From pinterest.com
CHOCOLATE GLAZED RASPBERRY JAM CAKE RECIPES
From tfrecipes.com
COOKING CLASS: CHOCOLATE RASPBERRY MIRROR MOUSSE CAKE ...
From canadianliving.com
RASPBERRY MIRROR GLAZE RECIPE - FOOD NEWS
From foodnewsnews.com
BAKED CHOCOLATE DONUT RECIPE WITH RASPBERRY FROSTING ...
From foodtalkdaily.com
RASPBERRY GLAZE FOR CAKE - URBANFOODDESERTS.BLOGSPOT.COM
From urbanfooddeserts.blogspot.com
CHOCOLATE RASPBERRY CAKE - CANADIAN LIVING
From canadianliving.com
CHOCOLATE AND RASPBERRY MOUSSE CAKE WITH DARK CHOCOLATE ...
From cooktildelicious.com
HEAVENLY WHITE CHOCOLATE RASPBERRY BUNDT CAKE - M+M KITCHEN
From mintandmallowkitchen.com
CHOCOLATE GLAZED RASPBERRY CREAM PUFFS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love