Chocolate Raspberry Cobbler Cake Food

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CHOCOLATE RASPBERRY COBBLER



Chocolate Raspberry Cobbler image

This easy chocolate raspberry cobbler can be mixed up in under 5 minutes with just 5 ingredients.

Provided by Autumn

Categories     Dessert

Number Of Ingredients 5

Half of an 15.25 oz Chocolate Cake mix (about 1.5 cups of mix)
21 oz Can of Raspberry Pie Filling
3/4 cup Soda (any type is ok, diet is ok)
1/4 cup Semi Sweet Chocolate chips
2 tbsp Butter (sliced into small pieces)

Steps:

  • Gently grease an 8x8 baking dish with cooking spray and preheat the oven to 350 degrees F.
  • Spread the pie filling out in the bottom of the baking dish. Sprinkle with the chocolate chips.
  • In a medium bowl, stir together half of a chocolate cake mix with 3/4 cup soda. Stir until mostly combined - it's fine if the mixture is lumpy, no need to whisk it smooth. Pour batter over the pie filling and spread it out evenly. Use a spoon or knife to swirl through the batter and pie filling a few times. Top with butter slices.
  • Bake for approximately 50-60 minutes, until a toothpick inserted near the center comes out mostly clean. Bake a bit shorter for a gooey consistency, or longer for a more cake like consistency.
  • Cool 10-15 minutes before serving. Tastes best warm with vanilla ice cream.

CHOCOLATE RASPBERRY COBBLER



Chocolate Raspberry Cobbler image

Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 3

1 can (21 oz) raspberry pie filling
1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3/4 cup butter or margarine, melted

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
  • Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 65 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 44 g, TransFat 1/2 g

CHOCOLATE RASPBERRY BUNDT CAKE



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

Steps:

  • 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 LAYER CAKE



Chocolate-Raspberry Layer Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish

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.

CHOCOLATE RASPBERRY CAKE



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
FILLING:
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
FROSTING:
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

Steps:

  • 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



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

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.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE



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

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

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
  • Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  • Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  • Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g

CHOCOLATE RASPBERRY COBBLER CAKE



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

Steps:

  • 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

DARK CHOCOLATE-RASPBERRY CAKE



Dark Chocolate-Raspberry Cake image

This is such a quick, easy, and delicious cake to make! This recipe uses cake mix and canned pie filling, so you can also make wonderful variations using other fruits and cake flavors.

Provided by KEN-N-STEPH

Time 1h20m

Yield 12

Number Of Ingredients 10

1 (15.25 ounce) package devil's food cake mix with pudding
½ cup water
¼ cup vegetable oil
2 large eggs
2 teaspoons almond extract
1 (21 ounce) can raspberry pie filling
2 tablespoons butter
1 cup dark chocolate chips
¼ cup milk
1 cup fresh raspberries, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
  • For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
  • Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 50.2 g, Cholesterol 43.6 mg, Fat 16.2 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.4 g, Sodium 305.1 mg, Sugar 16.4 g

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.

Provided by vlynn

Categories     Chocolate Cake

Time 2h35m

Yield 16

Number Of Ingredients 16

baking spray
1 teaspoon cocoa powder, or as needed
1 teaspoon all-purpose flour, or as needed
1 (15.25 ounce) package chocolate cake mix
1 cup water
1 (6 ounce) container vanilla yogurt
1 (3.9 ounce) package instant chocolate pudding mix
⅓ cup vanilla-flavored vodka
⅓ cup vegetable oil
3 large eggs
½ (12 ounce) package miniature chocolate chips, or more to taste
12 ounces fresh raspberries, or more to taste
⅓ cup white sugar
1 (16 ounce) container prepared vanilla frosting
1 (8 ounce) container frozen nondairy whipped topping, thawed
3 (1 ounce) squares white chocolate, melted and cooled

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  • Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  • Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  • Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  • Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  • Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  • Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g

CHOCOLATE RASPBERRY PUDDING CAKE



Chocolate Raspberry Pudding Cake image

Make and share this Chocolate Raspberry Pudding Cake recipe from Food.com.

Provided by litldarlin

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 cup hot water
1/3 cup chocolate syrup
1/3 cup powdered sugar

Steps:

  • Heat oven to 350°F
  • Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
  • Stir in milk, butter and vanilla until well mixed.
  • Stir in raspberries.
  • Combine hot water and chocolate syrup in small bowl.
  • Pour evenly over batter.
  • Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
  • Let stand 25 minutes.
  • Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.

Nutrition Facts : Calories 254.4, Fat 5.9, SaturatedFat 3.4, Cholesterol 12.3, Sodium 324.8, Carbohydrate 49.4, Fiber 2.9, Sugar 31.8, Protein 3.1

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CHOCOLATE RASPBERRY COBBLER CAKE - TASTY KITCHEN
Preheat the oven to 350 degrees. Melt the butter in a 9 x 13 inch baking dish. 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 chips. Pour the remaining batter over the berries, then top with ...
From tastykitchen.com


RASPBERRY COBBLER WITH DARK CHOCOLATE BISCUITS - EVERYDAY ANNIE
Preheat the oven to 425˚ F. Lightly grease a 2 to 2.5 quart baking dish. In the dish, combine the raspberries, sugar, cornstarch, lemon juice and vanilla. Fold together gently with a spatula until evenly mixed. Transfer to the oven and bake 10 minutes without the topping. 02. Meanwhile, make the biscuits. In a medium bowl, combine the flour ...
From everydayannie.com


CHOCOLATE RASPBERRY DUMP CAKE - THE COOKIN CHICKS
1 box Instant Chocolate Pudding Mix *small box 2 cups milk 1 tablespoon cocoa powder Hot Fudge 1 can Raspberry Pie Filling Instructions 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.
From thecookinchicks.com


WARM CHOCOLATE CAKES WITH RASPBERRY COULIS – ADORE FOODS
Preheat oven to 350F/ 180C. Spray a 12 holes muffin tin with cooking oil. Combine the flour, cocoa and sugar in a large bowl. Add the eggs and milk in a small bowl and whisk to combine. Add the egg mixture to flour mixture and stir to combine. Add the finely chopped dark chocolate too, stirring.
From adorefoods.com


CHOCOLATE RASPBERRY CAKE WITH WHIPPED CHOCOLATE GANACHE
This Chocolate Raspberry Cake is a decadent, rich chocolaty cake, with a classic combination that everybody love. Moist chocolate cake filled with raspberries and chocolate ganache, frosted in whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a perfect cake for chocolate lovers indeed. …
From homecookingadventure.com


BISQUICK RASPBERRY COBBLER RECIPES - BISQUISK RECIPES
Preheat the oven to 350°F and lightly grease or spray a small baking dish. In a small mixing bowl, add three large sliced peaches, one-half teaspoon of ground cinnamon, and the juice of one lemon. Toss to coat. Gently mix in one-half cup of raspberries. Pour the raspberry-peach mixture into the prepared baking dish.
From bisquick-recipes.com


DARK CHOCOLATE RASPBERRY COBBLER - THE DIRTY DISH CLUB
Dark Chocolate Raspberry Cobbler Course Dessert Cuisine dessert Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour 45 minutes Servings 6 people Ingredients Filling 30 oz raspberries about 3 3/4 C, frozen works great 1/4 Cup sugar 1 teaspoon lemon juice 1 Tablespoon vanilla Topping 1 1/4 cup flour 1/3 cup cocoa powder 1/4 cup sugar
From dirtydishclub.com


CHOCOLATE RASPBERRY CAKE - KITCHEN FUN WITH MY 3 SONS
Step 2. In a mixing bowl, add the eggs, milk, oil, and vanilla and combine for 2 minutes on medium-high speed. Pour in the boiling water and combine again. Separate the batter into the 3 prepared cake pans. Place into the oven for 35-45 minutes or until the cake bounces back when touched. Allow the cake to cool for 5 minutes, then place onto a ...
From kitchenfunwithmy3sons.com


CHOCOLATE MOUSSE CAKE WITH RASPBERRIES - KING ARTHUR BAKING
To make the frosting: In a large bowl, beat together the shortening, butter, and salt. Sift the confectioners' sugar and cocoa through a strainer to remove any lumps, and gently beat into the butter mixture alternately with the milk. Add the vanilla. Beat on medium-high speed for 2 …
From kingarthurbaking.com


CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THE SPRUCE EATS
Make the Chocolate Cake Gather the cake ingredients. Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
From thespruceeats.com


DARK CHOCOLATE RASPBERRY COBBLER | RECIPE | RASPBERRY COBBLER ...
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From pinterest.ca


CHERRY-RASPBERRY CHOCOLATE COBBLER RECIPE - LIFEMADEDELICIOUS.CA
Meanwhile, in medium microwavable bowl, microwave ice cream and chocolate chips on High about 1 minute 30 seconds, stirring every 30 seconds, until smooth. Add Bisquick mix; mix well. Let stand until fruit is done baking.
From lifemadedelicious.ca


EASY CHOCOLATE CAKE WITH RASPBERRY FILLING - PERFECT BREW
Directions. 1. Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake tins. Line each bottom with parchment paper cut to fit. Butter the paper also and set it aside. 2. In a large bowl, mix the flour, sugar, cocoa powder, baking soda, and salt. Set aside. 3.
From perfectbrew.com


CHOCOLATE RASPBERRY CAKE - I HEART EATING
Step 2: Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in a large mixing bowl. Step 3: Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on low for 30 seconds. Increase the mixer speed and beat on medium-high speed for a minute and a half.
From ihearteating.com


CHOCOLATE RASPBERRY CHEESECAKE CRUMB CAKE
Instructions. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, then spray bottom and sides of the pan with nonstick cooking spray, set aside. In a large bowl stir together flour, cocoa powder, baking powder, salt, …
From omgchocolatedesserts.com


RASPBERRY COBBLER BARS - CHOCOLATE COVERED KATIE
1 tsp pure vanilla extract Stir together the first six ingredients. Scoop half of the dough into a small, oiled glass dish (or any small pan). In a separate bowl, stir together the other ingredients. Layer them into the pan, then top with the rest of the dough from the first pan. Bake for 35 minutes at 350F, then cool before cutting.
From chocolatecoveredkatie.com


CHOCOLATE RASPBERRY CAKE - THE SOUTHERN LADY COOKS
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 ingredients. I didn’t use a mixer and it turned out fine. Spread into pan. In a separate bowl, mix together steusel ingredients and spread evenly over top of cake. Cook for 35-45 minutes.
From thesouthernladycooks.com


4-INGREDIENT CHOCOLATE RASPBERRY CAKE - LIFEMADEDELICIOUS.CA
Steps 1 Preheat oven to 325ºF. 2 In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined. 3
From lifemadedelicious.ca


MINI CHOCOLATE CAKE RECIPE WITH RASPBERRY FILLING - 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 ...
From bsugarmama.com


CHOCOLATE RASPBERRY COBBLER CAKE RECIPE - FOOD NEWS
Raspberry Cake Mix Cobbler Chocolate Cobbler Ingredients 1-½ cube Butter 2 cups All-purpose Flour 2 teaspoons Baking Powder ½ teaspoons Salt 1-½ cup Milk 1 teaspoon Vanilla 1-½ cup Firmly Packed Light Brown Sugar 4 cups Raspberries, Fresh Or Frozen (no Need To Thaw, Divided) 1 cup Semi-Sweet Chocolate Chips
From foodnewsnews.com


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