CHOCOLATE-RASPBERRY CAKE
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
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 GELATIN
Provided by Food Network Kitchen
Time 3h45m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
- Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
- Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
- Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
- Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.
CHOCOLATE CAKE WITH RASPBERRY FILLING
Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls and this chocolate raspberry cake looks like it came from a bakery. -Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.
Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE RASPBERRY JELLY CANDY
Steps:
- Gather the ingredients.
- Melt chocolate, shortening, and paraffin in a double boiler. Remove from heat and cool until just warm to the touch but still liquid.
- Spread evenly into the bottom of the pan and chill to set while making the jelly layer.
- Gather the ingredients.
- Bring raspberry puree and water to a boil. Remove from heat.
- Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally.
- Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
- Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat.
- Using a long, sharp knife, cut the candies into even squares and place each piece 1/2 inch apart on butcher paper.
- Gather the ingredients.
- Melt chocolate, shortening, and paraffin in the top of a double boiler until smooth. Remove from heat and let cool until just warm to the touch.
- Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 3 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 7 mg, Sugar 4 g, Fat 4 g, ServingSize 40-60 pieces (40-60 servings), UnsaturatedFat 0 g
EASY CHOCOLATE RASPBERRY CAKE WITH CHOCOLATE GANACHE
Steps:
- 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 springs back when lightly touched with a finger.
- Cool completely before frosting.
- Put the whipping cream in a saucepan over medium heat. Bring the cream to a boil; remove from the heat and stir in the chocolate chips. Continue stirring until the chocolate has melted and the ganache is smooth.
- Let the ganache stand for about 5 minutes to cool slightly and then drizzle over the cooled cake. Garnish if desired with chopped walnuts and fresh raspberries.
Nutrition Facts : Calories 466 kcal, Carbohydrate 65 g, Cholesterol 77 mg, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 355 mg, Sugar 41 g, Fat 21 g, ServingSize 12 Servings, UnsaturatedFat 0 g
CHOCOLATE RASPBERRY JAM (CANNING RECIPE)
MMMM...Chocolate and Raspberries. What could be better as a preserve? I found this recipe on the Web somewhere, I forget where exactly. Probably at Recipes Downunder. I'm going to make this as Christmas presents for this year, but haven't had time yet. I hope it's as delicious as it sounds!
Provided by JenSmith
Categories Raspberries
Time 1h
Yield 6 cups (half-pints), 80 serving(s)
Number Of Ingredients 5
Steps:
- Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquied and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.).
- Make sure your canning equipment is scrupulously clean, and place 7 pint or half-pint jars on a rack in a boiling water canner. Fill the canner with water, adding a shot of vinegar to prevent mineral buildup, and bring to a boil while you prepare the jam. Allow it to boil for 10 minutes to sterilize jars, then turn down the heat to keep the jars hot. Remember to keep a kettle of hot water handy, and a saucepan of boiling water for your lids and rings.
- Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
- Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. Boil for EXACTLY 1 MINUTE, stirring constantly.
- Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace.
- Process for 10 minutes in a boiling water canner.
- Remove the jars to a towel/newspaper lined surface, invert for 10 minutes, and allow to cool. Label the jars and store in a cool dry place for up to 1 year.
Nutrition Facts : Calories 65.6, Fat 0.6, SaturatedFat 0.3, Sodium 2.1, Carbohydrate 15.8, Fiber 1.1, Sugar 14.1, Protein 0.3
CHOCOLATE RASPBERRY BARS
This great recipe comes from Taste of Home New Cake Mix Creations cookbook & is only for the sweetest of sweet tooths! Preparation time does not include time needed for crust to cool or for completed bars to cool in the refrigerator.
Provided by Sydney Mike
Categories Bar Cookie
Time 25m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
- In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
- Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
- When crust is cool, spread jam over crust.
- In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
- In large mixing bowl, beat cream cheese & milk until smooth.
- Add melted vanilla chips & mix well.
- CAREFULLY spread cream cheese mixture over jam.
- Melt chocolate chips & butter, then stir until smooth.
- Drizzle or pipe over cream cheese layer.
- Refrigerate before cutting into SMALL pieces.
More about "chocolate raspberry jelly food"
CHOCOLATE RASPBERRY ROLL RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 55 minsServings 12Calories 305 per serving
CHOCOLATE RASPBERRY JELLIES CANDY RECIPE - FLOUR ON MY …
From flouronmyface.com
Ratings 3Category DessertCuisine AmericanTotal Time 34 mins
- Cook both mixtures. stirring constantly, about 4 minutes, until foam in pectin mixture has thinned and sugar mixture is boiling rapidly.
CHOCOLATE RASPBERRY JAM (WITH CANNING INSTRUCTIONS ...
From walkerland.ca
4.3/5 (12)Category The KitchenCuisine EuropeanCalories 200 per serving
10 BEST CHOCOLATE CAKE WITH RASPBERRY JAM RECIPES | YUMMLY
From yummly.com
WHITE CHOCOLATE RASPBERRY JAM WITH COFFEE LIQUEUR - MOTHER ...
From motherearthnews.com
CHOCOLATE RASPBERRY JAM RECIPE (4 INGREDIENTS AND NO PECTIN)
From blendwithspices.com
Category Breakfast, CondimentsCalories 50 per serving
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.
CHOCOLATE-RASPBERRY THUMBPRINTS - KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (11)Total Time 38 minsServings 40Calories 98 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment., Sift the flour and cocoa together.
- Set aside., In a large mixing bowl, beat the butter, sugar, and salt together on medium speed until smooth and creamy.
- Reduce the speed to low and blend in the egg white and vanilla., Add the flour mixture in three additions, mixing only until the flour is absorbed before adding more, scraping the sides and bottom of the bowl between additions., Scoop the dough in generous tablespoonfuls, and roll into balls.
CHOCOLATE RASPBERRY CAKE WITH RASPBERRY JAM, CHOCOLATE ...
From carlsbadcravings.com
Reviews 133Estimated Reading Time 10 minsCategory DessertTotal Time 1 hr 5 mins
- Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans.
- Add raspberries (and any juices from thawing) to food processor and puree. Add puree to a fine mesh sieve over a bowl to discard seeds. Press down on the puree with the back of a spoon or spatula, until only seeds remain. This will take several minutes. Take care to wipe the back of your sieve to get all of the puree. You should end up with about 1 1/4 cups of puree.
- Do NOT start Ganache until your cakes are cooled because we will use part of it within 20 minutes to frost our cooled cakes.
- Immediately after making Ganache, make Chocolate Mascarpone (so you can start assembling your cake before the Ganache cools completely).
EASY RASPBERRY & CHOCOLATE JAM - LARDER LOVE
From larderlove.com
5/5 (1)Total Time 30 minsCategory PreservesCalories 727 per serving
- Rinse the raspberries and pat dry just before you are going to use them (don't do this earlier as the berries will absorb the water and become mushy).
CHOCOLATE AND RASPBERRY JAM CAKE - APRIL J HARRIS
From apriljharris.com
4.8/5 (10)Total Time 1 hr 5 minsEstimated Reading Time 7 mins
- Melt the butter in a large saucepan over medium heat. Keep an eye on it, you don't want browned butter!
CHOCOLATE-RASPBERRY COOKIE TRIFLE - RECIPES | PAMPERED ...
From pamperedchef.ca
- For filling, in Stainless (4-qt./4-L) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken.
- Cover and refrigerate.For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl.
GLUTEN-FREE CHOCOLATE RASPBERRY YULE LOG | METRO
From metro.ca
4/5 (3)Total Time 27 minsServings 10
LAYERED CHOCOLATE MOUSSE AND RASPBERRY CHIA JAM - HEALTHY ...
From healthyfood.com
5/5 Total Time 45 minsCategory DessertsCalories 184 per serving
CHOCOLATE RASPBERRY JELLY RINGS, 16 OZ BY JOYVA : AMAZON ...
From amazon.ca
Reviews 103
CHOCOLATE RASPBERRY JAM - LOVE AND OLIVE OIL
From loveandoliveoil.com
Servings 5-6Estimated Reading Time 3 mins
RASPBERRY-CHOCOLATE JAM - AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 32Category Condiments
CHOCOLATE RASPBERRY JELLY CUPCAKES - BAKERLITA.MARKET
From bakerlita.market
Estimated Reading Time 7 mins
CHOCOLATE RASPBERRY JAM - PATCHWORK TIMES BY JUDY LAQUIDARA
From patchworktimes.com
Estimated Reading Time 2 mins
CHOCOLATE RASPBERRY LAYER CAKE RECIPE | EPICURIOUS
From epicurious.com
5/5 (88)Servings 10-12
RECIPE CHOCOLATE CHEESECAKE WITH RASPBERRY JELLY
From whereiscake.com
CHOCOLATE JELLY ROLL RECIPE EASY - ALL INFORMATION ABOUT ...
From therecipes.info
KID-FRIENDLY RASPBERRY-CHOCOLATE JAM RECIPE | AMERICA'S ...
From americastestkitchen.com
CHOCOLATE RASPBERRY JAM (WITH CANNING INSTRUCTIONS ...
From pinterest.ca
CHOCOLATE RASPBERRY FOOL - FARM BOY
From farmboy.ca
10 BEST CHOCOLATE CAKE WITH RASPBERRY JAM RECIPES | YUMMLY
From yummly.com
DARK CHOCOLATE AND RASPBERRY JAM RECIPES (45) - SUPERCOOK
From supercook.com
DARK CHOCOLATE RASPBERRY JELLY STICKS - ALL INFORMATION ...
From therecipes.info
31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE - TASTE OF …
RASPBERRY JELLY RECIPES | RECIPELAND
From recipeland.com
CHOCOLATE RASPBERRY SQUARES - SMUCKER'S®
From smuckers.ca
CHOCOLATE AND RASPBERRY JAM RECIPES (194) - SUPERCOOK
From supercook.com
EDDYLEON RASPBERRY JELLY GRAHAM COOKIES - ALL INFORMATION ...
From therecipes.info
CHOCOLATE RASPBERRY JELLY RECIPES
From tfrecipes.com
CHOCOLATE CARAMEL RASPBERRY BARS - SMUCKER'S®
From smuckers.ca
CHOCOLATE RASPBERRY JAM (WITH CANNING INSTRUCTIONS ...
From pinterest.ca
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