CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE
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
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
TODD'S ORANGE AND RASPBERRY CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h2m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.
- In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at 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. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
- For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
- To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.
- Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.
CHOCOLATE WAFER, ORANGE & RASPBERRY - CREAM CAKE
Wow, what flavors. This special cake is worth the extra effort. The big kids around here go crazy for this tasty cake. I hope that you also enjoy this light, fluffy, creamy treat.
Provided by Baby Kato
Categories Dessert
Time 6h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Line two rimless baking sheets with parchment paper and set aside until needed.
- Chocolate Wafers.
- Beat butter with icing sugar until fluffy.
- Next add the egg and vanilla, mix well.
- In a separate bowl, sift together the flour, cocoa powder and salt.
- Stir into butter mixture in two additions to form smooth soft dough.
- Divide dough in half and shape each into 8-inch log and wrap in plastic wrap and chill for 3 - 4 hours. (until firm enough to slice,).
- Cut into thin slices, about 1/8-inch thick.
- Place cookie slices, 1 inch apart, on prepared baking sheets.
- Bake in top and bottom thirds of 375°F oven.
- Switch and rotate pans halfway through baking, until wafers are just firm to the touch and slightly darkened, about 9 minutes.
- Let cool for 2 minutes on pan, then transfer wafers to rack and let cool completely.
- In a small bowl, whip together heavy cream, granulated sugar and orange rind and Grand Marnia.
- Divide wafers into 5 batches. Arrange 1 batch in single layer on flat glass cake pan. Break wafers into smaller pieces to fill in gaps as necessary.
- Then cover the wafers with one-sixth of the whipped-cream mixture.
- Add second layer of wafers and cream then place half of the raspberries over the cream.
- Repeat with 2 more layers of cream and wafers.
- Lastly, cover the top of the cake with the remaining cream mixture.
- Loosely drape with plastic wrap and refrigerate for 6 hours.
- When ready to serve garnish with the remaining raspberries and sprinkle with a light dusting of powdered sugar.
Nutrition Facts : Calories 509.8, Fat 38.6, SaturatedFat 23.9, Cholesterol 139.8, Sodium 163.2, Carbohydrate 39.4, Fiber 3, Sugar 16.4, Protein 4.7
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 for a special breakfast.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat a waffle maker that makes round waffles on medium. Prepare the boxed cake mix according to the package directions.
- Pour 1/3 cup of the batter into the center of the waffle maker, close the lid and cook until the cake is lightly browned and springs back when you touch it, 1 to 1 1/2 minutes. Remove the cake from the waffle maker using a fork and set aside on a wire rack to cool completely. Repeat with the remaining batter; you should have 8 waffled cakes total. Let them all cool completely.
- Pulse the raspberries with the confectioners' sugar in a food processor until it looks like dust. Add the mascarpone, vanilla and 1 cup cream and pulse until thick and creamy.
- Put the chocolate chips in a medium bowl. Heat the remaining 1/2 cup cream in a small saucepan over medium heat until small bubbles form and it just begins to simmer. Pour the cream over the chocolate and stir until melted and smooth.
- Put 1 waffled cake on a cake stand or plate. Use an offset spatula to evenly spread a 1/4 cup of the raspberry-cream mixture over the cake, pushing most of it to the edge of the cake, leaving a small well in the middle. Spoon 1 tablespoon of the chocolate ganache into the well and top with another waffled cake. Repeat with remaining waffled cakes, raspberry cream and ganache, finishing with some raspberry cream on top. Decorate the top with the fresh raspberries and drizzle with the remaining ganache (microwave the ganache for a few seconds and stir if it needs to be loosened). If desired, dust with confectioners' sugar before serving.
RASPBERRY CREAM CAKE
This is a lighter version of a cheesecake. It is wonderful and often requested at our house :) Can use strawberries too.
Provided by Shannon 24
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix the graham cracker crumbs, brown sugar, cinnamon and melted margarine together.
- Press into 9x12 pan.
- Chill for 1/2 hour.
- Mix the cream chees, icing sugar, vanilla and salt together.
- Spread on base.
- Dissolve 1 package of jello in 1 cup of boiling water.
- Fold in frozen berries until partially set.
- Pour on top of cream chees layer.
- Chill.
- Serve with whipped cream or cool whip.
- Enjoy.
Nutrition Facts : Calories 280.7, Fat 12.8, SaturatedFat 7.5, Cholesterol 34.3, Sodium 193.2, Carbohydrate 39.9, Fiber 2.2, Sugar 32.2, Protein 3
CHOCOLATETOWN SPECIAL CAKE (CHOCOLATE CAKE)
Very rich because of the addition of buttermilk. I like to use Recipe #261024 for the icing. Or Recipe #95416 if I need to decorate the cake.
Provided by Marg CaymanDesigns
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In small bowl combine cocoa and boiling water, set aside. Heat oven to 350 degrees F.
- Grease and flour 2 9-inch round pans. (Don't use 8-inch pans or they will overflow!).
- Cream shortening, sugar, and vanilla until light and fluffy.
- Add eggs, beat well.
- Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans.
- Bake for 35-40 minutes or until they test done. Cool and frost with a icing of your choice.
Nutrition Facts : Calories 331.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 36.3, Sodium 295.9, Carbohydrate 50.4, Fiber 1.8, Sugar 30.7, Protein 5.1
CHOCOLATE RASPBERRY LAYER CAKE
Bring our Chocolate Raspberry Layer Cake to your next get together and be the star of the party. Chocolate Raspberry Layer Cake is a rich treat that's sure to stand out on any dessert table or holiday menu.
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Line 3 (9-inch) round pans with parchment; spray with cooking spray. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Pour into prepared pans.
- Bake 22 to 25 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans o wire racks; cool completely.
- Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add COOL WHIP; stir until blended.
- Microwave jam and orange juice in microwaveable bowl on MEDIUM (50%) 30 sec., stir until blended.
- Place 1 cake layer on plate; spread with 1/3 of the cream cheese mixture, then half of the jam mixture. Repeat. Cover with remaining cake layer; spread with remaining cream cheese mixture. Top with fresh raspberries.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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