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
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
CHOCOLATE LOVER'S RASPBERRY FILLED DREAM CAKE
If you love chocolate, you will die over this. It is so chocolaty good you will go into a chocolate coma.
Provided by Kimi Gaines @kimijo
Categories Cakes
Number Of Ingredients 10
Steps:
- Heat oven to 350F. Generously grease 4-9" greased cake pans.
- Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with electric mixer until well blended (batter will be very thick). Stir in chocolate chips. Pour into prepared pans.
- Bake 35 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Turn pans upside down onto wire rack or heatproof serving plate; remove pan. cool completely.
- Place raspberry preserves between each layer. Frost cake on sides and top. Garnish with chocolates.
CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING
A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.
Provided by Stoblogger
Categories Dessert
Time 1h30m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- CHOCOLATE CAKE.
- Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
- Cool completely. For best results and time permitting, place the layers in freezer until firm.
- RASPBERRY CREAM FILLING.
- Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
- Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
- Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
- CHOCOLATE FROSTING.
- Beat the frosting in mixing bowl for 2-3 minutes.
- Completely frost the sides of the cake.
- Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
- RASPBERRY CHOCOLATE GANACHE.
- Combine cocoa, sugar and cornstarch in a saucepan and whisk.
- Gradually add water and jam, continue to whisk the mixture.
- Bring to a simmer over medium heat, whisking constantly.
- Remove from the heat and stir in raspberry liqueur, if using.
- Let cool slightly.
- Remove cake from refrigerator and pour/spread ganache on top.
- Garnish with candies or raspberries.
CHOCOLATE LOVER'S DREAM CAKE
My husband brought this recipe home. He had copied it out of a recipe book at work. He has never done this before so I had to make it. We have made it twice in two weeks. It is really chocolatey and rich so be prepared. I have never used the glaze recipe, I just find a chocolate frosting recipe here on 'Zaar. I would like to try it with peanut butter frosting. This is a big cake so make sure to measure your pan and make sure it will hold 12 cups.
Provided by Margie99
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350degrees. Generously spray a 12 cup fluted tube cake pan(bundt) with baking spray with flour. In a large bowl mix cake mix, chocolate milk, butter, eggs, sour cream and dry pudding mix with a spoon until well blended. Stir in the chocolate chips and then spoon the batter into the pan. The batter will be very thick.
- Bake 55 to 65 minutes or until the top springs back when touched lightly in the center. Cool in the pan for 10 minutes. Turn it out onto a heatproof serving platter or onto a cooling rack and cool completely.
- In a 3 quart saucepan heat the glaze ingredients over low heat. Stir frequently until the chocolate chips are melted and the mixture is smooth. Drizzle the warm glaze over the cake. Store loosely covered at room temperature.
RASPBERRY DREAM CAKE
If you love raspberries, you will love this cake! Delicious Raspberry Cake with Raspberry Frosting waiting for you right here! Makes sure your raspberries are defrosted before starting this cake, as preparation time does not include thawing them. Cooking time is for 2 9" pans, which is 25-30 minutes. If you are using a bundt or tube pan it will take 50-55 minutes.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease and flour a 12 cup Bundt pan, 10" tube pan or 2 -9" cake pans.
- Defrost raspberries and drain, reserving syrup in a measuring cup. Add water if necessary to make 1/2 cup.
- Reserve 2 tablespoons of the.
- raspberries for the frosting.
- Put cake mix, eggs, oil, pudding mix, the 1/2 cup of raspberry syrup,.
- and remaining raspberries in a mixing bowl. Beat on medium speed for 3 minutes.
- Pour into pan(s) and bake 50-55 minutes for Bundt or tube pan, or 25 to 30 minutes for 9" layers, or until cake tester comes out clean.
- Let stand 15 minutes before removing from pan.
- Cool completely.
- Meanwhile, make the frosting, creaming the butter with the confectionary sugar.
- Beat in raspberries and almond extract.
- Frost cooled cake.
Nutrition Facts : Calories 457.6, Fat 19.4, SaturatedFat 4.9, Cholesterol 80.7, Sodium 458.6, Carbohydrate 67.8, Fiber 1.4, Sugar 56.2, Protein 4.3
RASPBERRY DREAM CAKE
This Raspberry Dream Cake has layers of tender, moist vanilla cake and fresh raspberry filling all covered in cream cheese frosting! It's a wonderfully simple, yet delicious cake!
Provided by Lindsay
Categories Dessert
Time 1h55m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
- . Combine the milk, eggs, vegetable oil and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
- . In a large mixer bowl, combine the flour, sugar, baking powder and salt.
- . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
- . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it's incorporated, then scrape down the sides of the bowl. 6.
- Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
- Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
- Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
- Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
- Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. The cakes will pull away from the sides of the pan a little as they cool. 11
- To make the raspberry filling, add the raspberries and water to a food processor and puree until smooth. If you'd like, you can strain the puree to remove the seeds. 12
- Combine the sugar and cornstarch in a medium saucepan. Stir in the raspberry puree. 13
- Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes. 14
- Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely. 15
- When ready to build the cake, make the frosting. Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 16
- Add about half of the powdered sugar and mix until well combined and smooth. 17
- Add the vanilla extract and salt mix until well combined. 18
- Add the remaining powdered sugar and mix until well combined and smooth. 19
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. Refer to my tutorial, if needed. 20.
- lace the first cake on a serving plate or a cardboard cake round. 21.
- ipe a dam of frosting around the outside of the cake. Refer to my tutorial, if needed. Spread about 1/2 of the filling evenly on top of the cake. 22.
- lace the second cake on top and add another dam of frosting and the remaining raspberry filling. 23.
- op the cake with the final cake layer and frost with the remaining frosting. Refer to my tutorial, if needed. 24.
- f desired, use a 9 inch offset spatula to create a design in the sides of the cake. Pipe shells around the top edge of the cake. I used Ateco tip 847. Finish off the cake with some fresh raspberries. 25.
- efrigerate cake until ready to serve. Cake is best when allowed to sit out for an hour or two before serving so that it comes a little closer to room temperature. Cake is best when stored well covered for 3-4 days.
Nutrition Facts : ServingSize 1 slice, Calories 784 calories, Sugar 109.6 g, Sodium 328.4 mg, Fat 25.4 g, SaturatedFat 13.7 g, TransFat 0 g, Carbohydrate 134.3 g, Fiber 1.6 g, Protein 7.5 g, Cholesterol 97.9 mg
CHOCOLATE-RASPBERRY DREAM TORTE
Yield 16 servings
Number Of Ingredients 7
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 into centers comes out clean. Remove from oven to cooling rack; cool 5 minutes. Remove cakes from pans; cool completely.Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl; microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.
Nutrition Facts : U.S. Nutrients per serving Calories 340, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 4 g, Sodium 310 mg, Fiber less than 1 g
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
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.
CHOCOLATE LOVERS DREAM CAKE
Steps:
- Mix the cake mix as normal, then mix in 1 bag of chocolate chips. Pour into 2 round 9" cake pans and bake as directed on package.
- When done, let cool for about an hour.
- When the cakes are cooling, mix the pudding and milk together till thickens. Place one of the cakes on a plate, and spread 1/2 of the pudding over the top and on the sides. Sprinkle the top with 1/2 the chocolate chips, place the other cake on top, and spread the remaining pudding on top and the sides. Sprinkle the rest of the chocolate chips on top and enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE LOVERS' FAVORITE CAKE
This easy recipe is a chocoholic's dream come true!
Provided by SUSAN FEILER
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g
CHOCOLATE LOVER'S DREAM COOKIES
"My daughter won 1st prize in the cookie division of a local Chocolate Festival with these - beating out a number of adult bakers." These rich chocolate cookies with white chocolate chips are scrumptious. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 19mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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