Chocolate Raspberry Birthday Layer Cake Food

CHOCOLATE-RASPBERRY CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
• Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
• Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
• Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

RASPBERRY CHOCOLATE LAYER CAKE

Steps:

• TO MAKE THE RASPBERRY FILLING:
• Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
• 2. Add the raspberries and stir to coat with the sugar mixture.
• 3. Continue to cook until the raspberries start to soften and let out juice. Use your spatula to mash the raspberries.
• 4. Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into another bowl and refrigerate until cool. TO MAKE THE CAKE LAYERS:
• Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
• . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
• 0. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• 1. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. TO MAKE THE CHOCOLATE FROSTING:
• p id="instruction-step-13″>12. Add the butter to a large mixer bowl and beat until smooth.
• 3. Add the melted chocolate and mix until well combined.
• 4. Add the cocoa powder and mix until well combined.
• 5. Add about half of the powdered sugar, salt and half of the heavy cream and mix until well combined.
• 6. Add the remaining powdered sugar and mix until smooth.
• 7. Add the remaining heavy cream as needed to get the right consistency of frosting. TO MAKE THE GANACHE AND FINISH THE CAKE:
• p id="instruction-step-19″>18. To make the chocolate ganache, add the chocolate chips to a medium sized bowl (see my tips on making chocolate ganache).
• 9. Heat the heavy whipping cream in the microwave until it just begins to boil. Keep an eye on it because it happens quickly.
• 0. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth. Set aside.
• 1. To layer the cake, first use a large serrated knife to remove the domes from the tops of the cakes so they are flat. See my tips on how to level a cake and how to stack a cake.
• 2. Place the first cake layer on a serving plate or on a cardboard cake circle.
• 3. Pipe a dam around the outside of the cake layer with some of the chocolate frosting.
• 4. Spread about 1/4 cup of chocolate ganache on top of the cake, in the center of the dam.
• 5. Drop spoonfuls of the raspberry filling (use about half of the raspberry filling per layer) over the chocolate ganache and then spread into an even layer.
• 6. Add the second layer of cake, then repeat steps 23 thru 25.
• 7. Add the third and final layer of cake on top.
• 8. Frost the top and outside of the cake with the remaining chocolate frosting.
• 9. Use the remaining chocolate ganache to drizzle chocolate around the edges of the cake, then fill in the center. If the ganache has gotten a little firm from sitting, just reheat for a few seconds until pourable again. See my tips on making a chocolate drip cake.
• 0. Pipe swirls with the remaining chocolate frosting around the top of the cake, then decorate with additional raspberries and chocolate sprinkles, if desired. Refrigerate the cake until ready to serve. The cake is best when served at room temperature and holds up well for 4-5 days when well sealed in an air tight container. *You'll need about 2 pints of raspberries for the filling and decor.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

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.

CHOCOLATE-RASPBERRY LAYER CAKE

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.

DECADENT QUINTUPLE CHOCOLATE RASPBERRY LAYER CAKE

Steps:

• CAKE:.
• 1. Preheat oven to 350°F.
• 2. In large mixing bowl, combine cake mix, chocolate pudding mix, sour cream, oil, eggs, and water. Mix well. Add mini chocolate chips, stir.
• 3. Butter 2 8-inch round cake pans and divide batter equally. Bake for 30-40 minutes, until cakes test done. (Stick a toothpick in near the middle and see if it comes out clean. Watch out, if you hit a chocolate chip you may think it's not finished baking when it is!).
• 4. Allow cakes to cool about 15 minutes before turning out of pans to cool completely (at least 1 hour).
• GANACHE:.
• 1. Once cakes are in oven, begin ganache. (This give it enough time to set.) Dump the Ghirardelli milk chocolate chips, 2 tbsp butter, and 1 tsp vanilla into a blender or food processor.
• 2. In a small saucepan, heat 1 cup of the heavy cream and granulated sugar until boiling. Stir constantly, being careful not to burn it.
• 3. Once it begins boiling, pour cream mixture over chocolate chips in blender or food processor. Mix until smooth.
• 4. Place ganache in a covered container and refrigerate until cool and desired consistency.
• MOUSSE:.
• 1. In mixing bowl, combine 2 tbsp softened butter, 8 oz softened cream cheese, 3/4 c of the powdered sugar, 1/2 tsp vanilla extract, and 1/8 tsp salt. Mix at medium speed until smooth.
• 2. Melt 2/3 c chocolate chips in the microwave, about 20 seconds at a time, stirring between each time. They are done when you can stir them completely smooth.
• 3. Add melted chocolate to cream cheese mixture, mixing until fluffy and incorporated, about 1 minute.
• 4. In a separate mixing bowl, combine 1/4 c powdered sugar and 1 tbsp vanilla pudding mix. The pudding mix stabilizes your whipped cream and keeps it from falling or weeping! Add remaining 1 c heavy whipping cream and beat until stiff peaks form. (It should look like whipped cream.).
• 5. Scrape whipped cream into chocolate cream cheese mixture and fold gently to incorporate, stirring gently as needed to combine all ingredients.
• ASSEMBLY:.
• 1. Split cake layers horizontally so that you have 4 layers. Place first layer on cake tray or stand. Divide your mousse into three equal parts.
• 2. Place one third of your mousse in the center of the cake layer. Gently spread it out to the edges to cover.
• 3. Slice some raspberries in half (from top to tip) and cover the mousse with halved raspberries.
• 4. Place next cake layer on top of raspberries.
• 5. Repeat steps 2-4 until you have placed the top layer on the cake.
• 6. Check on your ganache. You want it to have a soft frosting consistency. If it has not set firm enough yet, you can set your container in a bowl of ice water (be careful not to get water in the ganache!) to set faster. If it has set too firm, microwave for 5-10 seconds at a time and stir before microwaving any more.
• 7. Scoop ganache a little at at time on the center of your top layer and spread outwards and down to cover top and sides of cake.
• 8. Place whole raspberries in a ring around top of cake to decorate.
• 9. You may wish to refrigerate your cake a short time before serving to help set ganache and stabilize mousse, or serve immediately. This is a cake to slice THIN. Enjoy!