Chocolate Raspberry Cake Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


Chocolate Raspberry Cake image

Make and share this Chocolate Raspberry Cake recipe from

Provided by Karen From Colorado

Categories     Dessert

Time 1h45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (2 ounce) packages chocolate mousse mix
2/3 cup milk
1/3 cup raspberry liqueur
1 (12 ounce) jar chocolate fudge topping or 1 (12 ounce) jar raspberry fudge sauce
fresh raspberry (optional)


  • Prepare cake mix as directed in 9" round cake pans.
  • Prepare mousse mix as directed except use the milk and liqueur for the liquid.
  • Split each cake layer in half horizontally with a serrated knife.
  • Place bottom of one layer on a cake plate.
  • spread with 1/3 cup of the fudge topping.
  • Spread 1/2 cup of the mousse over the fudge topping.
  • Repeat layers two more times.
  • Top with last cake layer.
  • Finish frosting the cake with the remaining mousse.
  • Cover and chill throughly.
  • Garnish with fresh raspberries before serving.

Nutrition Facts : Calories 361.6, Fat 16.9, SaturatedFat 4, Cholesterol 48.7, Sodium 474.7, Carbohydrate 49.6, Fiber 1.8, Sugar 26.2, Protein 5.8


Chocolate Raspberry Cake image

Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 27

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 large eggs, room temperature
1-1/2 cups strong brewed coffee, room temperature
3 tablespoons all-purpose flour
6 tablespoons 2% milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar


  • Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.


Chocolate-Raspberry Cake image

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake


  • 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.


Chocolate-Raspberry Angel Food Torte image

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

1 prepared angel food cake (8 to 10 ounces)
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 cup baking cocoa
1 jar (12 ounces) seedless raspberry jam
Fresh raspberries and mint leaves


  • 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 & raspberry birthday layer cake image

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

225ml sunflower oil , plus extra for the tins
250g caster sugar
3 large eggs
225ml milk
250g self-raising flour
4 tbsp cocoa
1½ tsp bicarbonate of soda
150g raspberry jam
100g frozen raspberries , defrosted
300ml double cream
2 tbsp icing sugar


  • 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


Chocolate Raspberry Bundt Cake image

Provided by Katie Lee Biegel

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup milk
1/3 cup seedless raspberry jam
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup raspberry liqueur, such as Chambord
3 large eggs
One 15.25-ounce box devil's food cake mix
1/2 cup fresh raspberries, for decorating
1 bunch fresh mint, for decorating
1/2 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon seedless raspberry jam
1 tablespoon raspberry liqueur, such as Chambord
1/2 cup heavy cream


  • For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  • In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  • Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  • Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.


Chocolate Raspberry Ganache Cake image

Provided by Nick Malgieri

Categories     Berry     Chocolate     Dairy     Egg     Dessert     Bake     Wedding     Raspberry     Winter     Gourmet

Number Of Ingredients 23

For génoise
1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
1/3 cup all-purpose flour
1/3 cup cornstarch
a pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
For syrup
1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur such as Chambord
For ganache
1 1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not unsweetened), chopped coarse
1/2 cup seedless raspberry jam
For glaze
1 cup heavy cream
8 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
Garnish: fresh raspberries


  • 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.


White Chocolate-Raspberry Cake image

Bake a spectacular White Chocolate-Raspberry Cake for a special occasion! You simply can't go wrong with this beautiful White Chocolate-Raspberry Cake.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h28m

Yield Makes 16 servings.

Number Of Ingredients 9

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1/2 cup butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting Recipe
2 Tbsp. seedless raspberry jam
1 cup fresh raspberries


  • Heat oven to 350°F.
  • Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
  • Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
  • Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
  • Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g


White chocolate & raspberry cake image

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Provided by John Whaite

Categories     Afternoon tea

Time 45m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

200g butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar
200g self-raising flour
175g raspberries, fresh or frozen
200g white chocolate, chopped
250ml double cream
a little icing sugar, for dusting


  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium


Chocolate Raspberry Cobbler Cake image

I've had this recipe for so long, I can't even remember where it came from! It is decadently good, though.

Provided by bunkie68

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup unsalted butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 1/2 cups firmly packed light brown sugar
4 cups raspberries, fresh or frozen (no need to thaw if using frozen)
1 cup semisweet chocolate chunks or 1 cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees.
  • Melt the butter in a 9" x 13" baking pan.
  • In a large bowl, mix together the flour, baking powder, salt, milk, vanilla, and brown sugar.
  • Pour half of the batter directly into the hot buttered pan.
  • Add 3 cups of the raspberries and the chocolate chunks.
  • Pour the remaining batter over the berries, then top with the last cup of berries.
  • Place the pan in the oven and bake 35 to 40 minutes or until the center is set.
  • Let cool at least 10 minutes before serving.

Nutrition Facts : Calories 420.8, Fat 18, SaturatedFat 10.9, Cholesterol 35.3, Sodium 182.8, Carbohydrate 61.7, Fiber 4.5, Sugar 38.5, Protein 4.6

More about "chocolate raspberry cake food"

4 – 5 drop pink gel food coloring; Instructions. White Chocolate Raspberry Cake Preheat oven to 350 degrees. Generously grease and flour a …

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 …

If want even more raspberry flavor for this raspberry crepe cake, consider making an easy raspberry sauce to pair with the cake when serving. …

Chocolate Raspberry Mousse Torte. by Anna Olson. October 4, 2016. 2.9 (891 ratings) Rate this recipe YIELDS. 12-16 servings. This torte is made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze. ADVERTISEMENT . Ingredients. Cake. ¾. cup (100 g) cake …

Microwave for 30 secs, stirring halfway, to melt. Spoon the pink chocolate on top of the cake, using the back of the spoon to help it drip down the sides. Chill for 1 hr to set, then top with 75g raspberries and dust with cocoa powder. If making the chocolate curls, melt 75g chocolate …

Chocolate Raspberry Cake. 1 Devils Food Cake Mix. 1 (21 ounce) can of raspberry pie filling. 2 eggs. 1 teaspoon of vanilla. Streusel Topping Ingredients. 1 cup of pecans, chopped. 2 teaspoons of cinnamon. 1/2 cup of chocolate chips. 1 cup of brown sugar. Preheat oven to 350 degrees. Spray a 9X13 baking pan and set aside. Mix together cake …

Raspberry Chocolate Layer Cake #shorts #foodlovers #foodies #food #asmrMouthwatering moist and creamy raspberry chocolate layer cake. So …

Raw Chocolate and Raspberry Lava Cakes. Makes: 6 cakes Prep time: 30 minutes. Raw Chocolate Cake 1 cup (150g) brazil nuts 1/2 cup (60g) desiccated coconut 1 ripe avocado 3/4 cup (70g) raw cacao powder 6 medjool dates, pits removed 1 Tbsp rice syrup 1 tsp vanilla powder pinch Himalayan pink salt. Raw Raspberry …

Chocolate and Raspberry Cake Sweet chocolate and tart raspberries create the perfect balance of sweet & tart. Preparation Time 60 mins; Cooking …

Heat oven to 350 F. Grease and flour a 12-cup Bundt cake pan. Combine cake ingredients in a large mixing bowl and beat on low speed of electric mixer until blended. Scrape the sides and bottom of the bowl and then beat on high speed for 2 minutes. Spoon into the prepared pan and bake for 50 to 55 minutes, or until the cake …

Replace the raspberry filling with about 1 to 1 1/2 cups of raspberry cake filling or jam. To Make Seedless Raspberry Filling: Simmer the raspberries, sugar, and lemon juice together until the raspberries break down into a sauce. Use a food …

How to Make Chocolate Raspberry Cake: 1. Make chocolate cake: Mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water and stir together, being careful not to over-mix the batter. Pour batter into two 9-inch cake …

This Raspberry Devil’s Food Cake recipe is designed to tempt you. Here we have rich moist layers of Dutch-processed cocoa cake with a bittersweet chocolate frosting and chocolate cream filling. Providing delicious bursts of contrasting sweet tartness are lovely fresh raspberries. This cake …

Desserts Chocolate-Raspberry Mousse Cake European Print This. Serves: 10 Prep Time: 24h Cooking Time: 1h 1h. Nutrition facts: 200 calories 20 grams fat. Rating: 5.0 /5 ( 1 voted ) Ingredients . 1 8" or 10" chocolate cake, baked & cooled; Raspberry …

TOO TALL® White Chocolate Raspberry Cake. Please select a store to see pricing. Choose Your Store. 5.0 out of 5 stars 5.0 out of 5 (1) 1kg. Cooking methods. Thaw and Serve. Description . Three layers of yellow shortcake topped with sweet raspberry filling and white chocolate …

Ingredients Needed for this Chocolate Raspberry Dump Cake: Devil’s Food chocolate cake mix. Chocolate pudding, instant. Milk. Cocoa powder. Hot Fudge. Raspberry Pie Filling. How to prepare: In a medium bowl-combine the cake mix, pudding mix, milk, and cocoa powder. Stir-until combined. Pour-1/2 the mixture into a greased 9 x 13 baking pan. Spread-raspberry …

One 15.25-ounce box devil's food cake mix. 1/2 cup fresh raspberries, for decorating. 1 bunch fresh mint, for decorating. 1/2 cup plus 2 tablespoons semisweet chocolate chips. 1 tablespoon seedless raspberry jam. 1 tablespoon raspberry …

Filling: Place cake on cake plate; cut in half horizontally. Spread cut side of bottom with raspberry jam; top with top half. Spread thin layer of chocolate glaze over top and side to mask; let stand until firm, about 5 minutes. Spread remaining glaze smoothly over cake…

Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate…

Chocolate-Raspberry Truffle Cake might be just the dessert you are searching for. One portion of this dish contains roughly 8g of protein, 33g of fat, and a total of …

To bake a 26 cm cake (which will serve 15-20), use the following quantities instead: 350 g dark chocolate, 185 g unsalted butter, 6 eggs, 150 g light brown sugar, …

Take one cake, pipe chocolate mousse in the middle of the top, place another cake on top, pour some of the chocolate ganache on top of that. Then add a little of the raspberry sauce, and then more of the chocolate mousse. Now you have a baby cake! You can garnish with chocolate shards or chocolate curls and fresh raspberries. If you are making a bundt or layered cake…

Ingredients for Raspberry Chocolate Cake. Here are the main ingredients you’ll need to make this impressive chocolate cake with raspberries! Buttermilk: using this soured milk for the cake batter makes the cake …

For cake, preheat oven to 350 °F and grease and line a 9-inch spring form pan with parchment paper. Step 2. Beat butter and sugar until smooth and …

Spread 2 tablespoons raspberry jam between the layers. Place whipping cream in a microwave-safe bowl. Microwave 1 minute until hot, but not boiling; add chocolate chips, stirring until chips melt and mixture is smooth. Let chocolate mixture stand 5 to 10 minutes or until spreading consistency. Spread chocolate mixture on top and sides of cake.

Beat the raspberry mixture and heavy whipping cream until light and fluffy, using a hand mixer, about 2-4 minutes. Spoon the mousse in an even layer over the cooled cake. Cover with plastic wrap and refrigerate for 1-2 hours until set. Carefully unmold the cake …

Get Chocolate-Raspberry Waffle Cake Recipe from Food Network

Preheat oven to 350°F. Coat a tube pan with canola cooking spray and dust lightly with flour. Place the raspberry preserves in a small microwave-safe bowl and heat …

To assemble the cake place one cake at the base on a serving plate, spoon over the top 1/2 of the raspberry compote. Place the 2nd cake over the top with the remaining raspberry compote. Follow by placing the top cake layer on. Using an icing spatular ice a thin crumb coat all over the cake…


The cake base is my favorite chocolate cake! Insanely moist and SO chocolatey! Don’t be alarmed by the thinness of the batter or the low bake temperature. It’s all correct and gives the best cake. The filling is a combination of a layer of chocolate ganache and homemade raspberry …

Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in …

Instructions. For the Chocolate Raspberry Cake: Preheat oven to 350° (F). Cut out three 9-inch round segments of parchment paper to line your cake …

Chocolate Raspberry Upside-Down Cakes. Serve warm, with whipped cream or softened vanilla ice cream. Yields four individual cakes. 1. Preheat oven to 350 degrees F. Place chocolate in a glass measuring cup and microwave on 50% power for 1 minute. Stir, and continue in 30 second intervals until chocolate …

HOW TO MAKE CHOCOLATE AND RASPBERRY CAKE: Beat the brown sugar, the eggs and the butter until obtain a homogeneous mixture. Reduce the mixer speed to low, add the flour, baking powder, baking soda and mix for 2 to 3 minutes until it’s nicely incorporated. Add the chocolate …

Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, …

This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for Mother’s Day!) The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry jam (directions included for both) and the cake …

Chocolate-Raspberry Waffle Cake Chocolate cake batter gets waffled in this super-impressive layer cake filled with a pink raspberry cream and chocolate ganache. And with such a short cooking time, you can even make and serve the cake …

How to make Chocolate Raspberry Angel Food Cake Roll: Preheat and prepare pan: Preheat oven to 350 degrees and line the bottom of a 10x15x1″ rimmed sheet pan with parchment paper. Do not grease the pan. Prepare cake mix with cocoa: Whisk the dry cake mix with the cocoa powder until well combined. Prepare cake …

Related Search