Chocolate Rum Raspberry Cake Roll Food

MINI CHOCOLATE RASPBERRY RUM CAKES

Steps:

• 1. Mix together the first 6 ingredients.
• 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
• 3. Bake at the 350 for 45 minutes.
• 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
• 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
• 6. Then top with powder sugar and raspberry.
• 7. Enjoy!

RASPBERRY CHOCOLATE SWISS ROLL

Steps:

• Preheat oven to 350°F (325°F if using a dark pan). Line a 10×15 inch jelly roll pan with parchment paper and grease with cooking spray.
• In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the ½ cup sugar and beat until stiff peaks.
• In a bowl of a stand mixer with the whisk attachment, beat egg yolks on medium speed for 3 minutes, add the ⅓ cup sugar and vanilla and beat 2 more minutes.
• In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the ⅓ cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
• Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
• Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
• When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
• Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
• In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and ¼ cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
• In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in ¾ cup powdered sugar, raspberry powder, vanilla, and salt.
• Fold in 1 ½ cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
• Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
• Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
• Heat the 6 tablespoons whipping cream in the microwave for 45 seconds or until hot and then add the chocolate chips. Cover and let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before pouring and spreading over the cake.
• Let the ganache cool on the cake for about 5 minutes and then top with the whipped cream (the leftover from the filling) and fresh raspberries. Sprinkle with powdered sugar. Slice and serve. Store leftover cake in the fridge.

CHOCOLATE RUM RASPBERRY CAKE ROLL

Steps:

• Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
• Strain to remove seeds.
• At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
• Stir liqueur into remaining purée.
• Refrigerate until ready to serve.
• (Best if made 24 hours ahead.).
• Cake Roll: Preheat oven to 375°F.
• Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
• Stir together dry ingredients except coffee and sugar.
• Set aside.
• Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
• Separate eggs.
• In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
• Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
• Set aside.
• Clean beaters well in preparation for next step.
• In larger bowl, beat egg whites on medium speed until foamy.
• Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
• Briefly fold yolks into whites without being too thorough.
• Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
• Turn into prepared pan, and smooth to edges with as few strokes as possible.
• Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
• Do not overbake.
• As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
• As cake is removed from oven, immediately turn cake out onto prepared cloth.
• Gently remove parchment or wax paper from bottom.
• Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
• Set aside to cool, seam side down.
• Filling: Combine cold water and 1 tablespoon liqueur.
• Sprinkle gelatin over and allow to soften for 2-3 minutes.
• Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
• Combine reserved purée with gelatin mixture.
• Refrigerate until syrupy.
• (If it gels too quickly, simply warm again.).
• Whip cream with sugar and vanilla until stiff.
• Fold purée/gelatin mixture into sweetened whipped cream.
• Refrigerate until ready to use.
• Stir remaining 1 tablespoon liqueur into jam.
• Carefully unroll cake, remove towel and spread jam over unrolled cake.
• Top with mousse, sprinkle with fresh raspberries, if available.
• Roll up again, seam side down.
• Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
• Brush all crumbs from surface of cake roll.
• Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
• Refrigerate cake for 10 minutes.
• Reheat glaze so that it pours easily.
• (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
• Refrigerate until ready to serve.
• To Serve: Remove from refrigerator 15- 20 minutes before serving.
• Place 2-3 tablespoons raspberry sauce on each dessert plate.
• Slice with a clean knife dipped in warm water and place a slice on each plate.
• Pass raspberry sauce around the table.

CHOCOLATE RASPBERRY CAKE

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.

CHOCOLATE RUM CAKE

Steps:

• Adjust rack one-third up from the bottom of the oven and preheat to 325°F.
• Choose a 9 inch Bundt pan or any other turban tube pan (10 cup capacity).
• Butter the pan well, then dust the whole inside of the pan with fine, dry plain bread crumbs.
• Shake out any excess crumbs and set aside.
• Sift together the flour, baking soda and salt, set aside.
• Melt chocolate in a small double boiler or microwave on low setting.
• Set aside to cool slightly.
• In a 2 cup glass measuring jug dissolve the coffee in the boiling water.
• Add cold water to the 1 1/2 cup line.
• Add 1/2 cup of dark rum. Set aside to cool completely.
• In a large bowl of an electric mixer, cream the butter, add the vanilla and sugar.
• Add the eggs one at a time, beating until smooth.
• Add chocolate and beat to mix well.
• Adjust the machine to low speed, add the dry ingredients and the coffee/rum liquid alternately and gradually to avoid splashing.
• Scrape the bowl with a spatula, and beat until smooth.
• Pour into pan, smooth the top to make level.
• Bake for 1 hour 10 minutes.
• Test for doneness with a cake tester or a long thin barbecue stick and bake only until the tester comes out clean and dry.
• Cool in the pan for 15 minutes, then cover with a rack and invert.
• Remove the pan.
• Using a pastry brush or any 1 inch bristle paint brush, paint the cake with the extra 1/3 cup of dark rum, it will absorb completely.
• Leave the cake on the rack to cool.
• The cake can be served plain, or it is delicious with coffee flavored whipped cream.

RASPBERRY CAKE ROLL

Steps:

• Spray a 15x10x1-in. baking pan with cooking spray; line with waxed paper and spray again. Set aside. In large bowl, beat egg whites, lemon juice and salt with electric mixer at low speed until foamy. Gradually add granulated sugar, beating at medium-high speed until soft peaks form. With whisk or rubber scraper, fold flour and lemon zest, 1/4 cup at a time, into egg white mixture. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when touched in center. Cool on wire for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away waxed paper from top of cake. Beginning with narrow end, roll cake with towel, keeping towel and bottom waxed paper pressed to underside of cake. Place rolled cake on rack to cool., Prepare filling by combining cheese spread, vanilla and 2 tablespoons of whipped topping. Gently fold in remaining whipped topping. Cover; refrigerate until ready to use. To fill cake, carefully unroll on flat surface. With spatula, spread filling evenly over cake to within 1/2 in. of edges. Sprinkle with 1-1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place roll, seam side down, on serving platter. Chill. Garnish with remaining raspberries and lemon zest. Serve chilled.

RASPBERRY CAKE ROLL

Steps:

• In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
• Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350°F for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
• For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
• Taste of Home.