Chocolate Raspberry Or Strawberry Tall Cake Food

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.

CHOCOLATE STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
• Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
• Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
• Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
• Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
• Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.

CHOCOLATE RASPBERRY BUNDT CAKE

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 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 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.

STRAWBERRY CHOCOLATE LAYER CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously grease and dust four 9-inch round cake pans with cocoa.
• In a mixing bowl, combine the flour, granulated sugar and salt.
• In a saucepan, melt the butter. Add the cocoa. Stir together. Add the boiling water, allow the mixture to boil for 30 seconds and then turn off the heat. Pour over the flour mixture and stir lightly to cool.
• Combine the buttermilk, baking soda, vanilla and beaten eggs. Stir the buttermilk mixture into the butter/chocolate mixture. Divide the batter among the prepared cake pans and bake for 20 minutes. Cool completely on racks.
• For the filling: Halve the strawberries, and then combine them in a bowl with the granulated sugar and vanilla. Mix them all together. Leave them to macerate for 15 minutes, and then drain off the excess liquid.
• Whip together the powdered sugar and cream and set aside.
• Spread the top of each cake with hazelnut chocolate spread, some whipped cream and strawberries and layer the cakes. Don't assemble more than an hour before serving.

CHOCOLATE RASPBERRY CAKE

Steps:

• For the chocolate cake batter:.
• Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans), and line the bottom with a round of parchment paper.
• Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula.
• Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments.
• Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely.
• For the raspberry filling:.
• In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside.
• For the chocolate mousse:.
• In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes.
• Beat the 5 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour.
• To assemble the cake:.
• Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar.

HEAVENLY CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 375°F Grease a bundt or tube pan.
• Cream cream cheese with sugar and vanilla. Mix in chocolate chips and set aside.
• Stir together the flour, cocoa, baking powder and salt.
• Beat the eggs, gradually beating in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the milk, water and vanilla. Gradually beat in the flour mixture.
• Spread half the batter into the pan. Drop spoons of the cream cheese filling evenly over the batter. Sprinkle raspberries over top. Cover with remaining batter.
• Bake at 375°F for about 1 1/4 hours.

UPSIDE-DOWN RASPBERRY CAKE

Steps:

• Preheat oven to 350°F.
• In a bowl, mix flour, baking powder and salt. Set aside.
• In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
• Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
• Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
• Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.

CHOCOLATE RASPBERRY CAKE

Steps:

• 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.

CHOCOLATE RASPBERRY (OR STRAWBERRY) TALL CAKE

Steps:

• Prepare the cake according to package directions, using three greased and floured 9 in round cake pans.
• Bake at 350 degrees for 25- 30 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10 minutes; remove from pans to wire racks to cool completely.
• In a mixing bowl, beat cream cheese until fluffy.
• Combine milk and pudding mix;add to cream cheese and mix well.
• Fold in whipped topping and raspberries.
• Reserve a large dollop (approx 2 tablespoons) of filling for garnish.
• Place one cake layer on a serving plate.
• Spread with half of the filling. Do not cover sides of cake, just the top as this is made to look like a torte, not a frosted cake.
• Repeat layers.
• Top with remaining cake;dust with confectioner's sugar.
• Mound the reserved filling in the center and arrange raspberries in the middle.
• Garnish with fresh mint on top if desired.
• Store in refrigerator.
• Note: If you make this with strawberries and slice them, do not prepare filling too far in advance of serving the cake.
• This is because the strawberries will"bleed" into the filling and become mushy.
• It will still taste great, it will just look a bit unattractive.