Double Chocolate Raspberry Cake Food

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 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.

DOUBLE CHOCOLATE LAYER CAKE

Steps:

• Make cake layers: Preheat oven to 300°F and grease pans.
• Line bottoms with rounds of wax paper and grease paper.
• Finely chop chocolate and in a bowl combine with hot coffee.
• Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
• Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
• Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
• Add sugar mixture and beat on medium speed until just combined well.
• Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
• Cool layers completely in pans on racks.
• Run a thin knife around edges of pans and invert layers onto racks.
• Carefully remove waxed paper.
• Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
• Make frosting: Finely chop chocolate.
• In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
• Remove pan from heat and add chocolate, whisking until chocolate is melted.
• Cut butter into pieces and add to frosting, whisking until smooth.
• Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
• Spread frosting between cake layers and over top and sides.
• Cake keeps, covered and chilled, 3 days.
• Bring cake to room temperature before serving.

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• Using an electric mixer, beat at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup of chocolate pieces.
• Pour batter into a greased 12-cup Bundt pan.
• Bake 50 to 60 minutes or until cake tests done.
• Cool in pan for 15 minutes.
• Remove from pan and cool on a wire rack.
• Heat raspberry preserves and remaining 1/2 cup of rum.
• Strain through a sieve to remove seeds.
• Place cake on a serving platter.
• Prick surface of cake with a fork.
• Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• Repeat until all the glaze has been absorbed.
• Combine remaining 1 cup of chocolate pieces and shortening.
• Microwave on high for 1 minute or until melted. Stir until smooth.
• Spoon chocolate icing over cake. Let stand 10 minutes.
• Combine vanilla baking bar and 1 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.

DOUBLE CHOCOLATE CHIP BUNDT CAKE

Steps:

• 1.Preheat the oven to 350°F.
• 2.Coat a 12-cup Bundt pan with cooking spray.
• 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
• 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
• 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
• 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
• 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
• 8.Add the chocolate chips to the batter and stir to incorporate.
• 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
• 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.

DOUBLE CHOCOLATE RASPBERRY CAKE

Steps:

• 1. Preheat oven to 350 with rack at center
• 2. Grease and flour a 12 C bundt pan or use cooking spray with flour Sprinkle the chopped pecans and chocolate chips in the bottom of the pan
• 3. Place the cake mix, pudding mix, sugar, water, oil and eggs in a mixing bowl and blend on low for 1 minute. Scrape down the sides of the bowl and blend at medium for 2 minutes more. The batter will be thick.
• 4. Remove 1 1/4 C of batter and place in a small bowl. Stir in the chocolate syrup and the rasberry jam until well incorporated. Set aside.
• 5. Pour the rest of the batter carefully into the bundt pan and smooth it. Pour the raspberry batter on top and use a butter knife to cut it into the batter below. Smooth the top.
• 6. Carefully tap the pan a couple of times on the counter to force any air bubbles to the surface of the batter
• 7. Put the bundt in the oven and bake for 55 to 60 minutes. Test the cake with wooden skewer..should come out clean
• 8. Run a sharp knife around the upper edge and cool for about 10 minutes. Invert on a wire rack, tap the pan, and slide the cake out onto another wire rack. Let cool completely before glazing.
• 9. Make the Glaze:
• 10. Melt the butter in a small sauce pan over low heat.
• 11. Add cocoa powder and heavy cream, whisk until the mixture thickens..do not boil it.
• 12. Turn off the heat and add the powdered sugar and vanilla..keep whisking until the glaze is smoth and shiny.
• 13. Pour over cake, let cool. Then enjoy!

DOUBLE CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 350° F. Spray two 8-inch round cake pans with cooking spray. In a large bowl, combine the cake mix, eggs, oil, and water and beat with an electric mixer for about 2 minutes, until smooth and creamy.
• Using a rubber spatula or spoon, fold the chocolate chips into the cake batter. Divide batter evenly between two cake pans and bake for 30 minutes, or until a toothpick or cake tester placed in the center of the cakes comes out clean. Remove from oven and allow to cool in their pans. When cool, turn one cake out, round side down, on a flat serving platter or cake pedestal covered with two pieces of waxed paper, slightly overlapping in the center. To make flat on top, slice the rounded side off both layers before stacking.
• Apply a thin layer of chocolate frosting to the top of the first layer, followed by a layer of raspberry jam. Dot approximately 1/4 cup of fresh raspberries on top of the jam, leaving spaces between berries. Carefully place the second layer of chocolate cake, rounded side up, or if top has been removed, bottom side up, gently aligning the two layers together. With an offset spatula or knife, spread a thin layer of frosting around the sides and top of the cake and add extra frosting until the sides are covered and smooth. Frost the top of the cake until covered and smooth. Finish the top and sides of the cake with the remaining raspberries.

DOUBLE CHOCOLATE-RASPBERRY TORTE

Steps:

• Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Wrap cake layers individually in plastic wrap; freeze 1 hour.
• Meanwhile, beat cream cheese in large bowl with mixer until creamy. Blend in white chocolate. Gently stir in half the COOL WHIP until blended. Refrigerate until ready to use.
• Cut cake layers horizontally in half; stack on plate, spreading 2/3 cup cream cheese mixture between each layer.
• Microwave semi-sweet chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. or until chocolate is completely melted; stir until well blended. Spread over torte. Garnish with raspberries.

CHOCOLATE AND RASPBERRY MOUSSE CAKE

Steps:

• Genoise Sponge Method • For the sponge cake, preheat the oven to 180C/350F/Gas 4. Grease a 20cm cake tin and line the base and sides with greaseproof paper, making sure the paper extends above the top of the tin. • Place the flour and cocoa powder in a bowl and mix thoroughly • Place the eggs, egg yolk and sugar in a bowl set over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk the eggs and sugar over the heat for about five minutes or until the mixture is light, fluffy and warm. • Remove the bowl from the heat and whisk with an electric whisk for about five minutes or until the mixture has tripled in volume and has the consistency of softly whipped cream. • Sift one-third of the flour and cocoa powder mixture over the whipped eggs and gently fold in using a large rubber spatula. Fold in half of the remaining flour mixture, then the rest. (Do not over mix the batter.) • Mix a cupful of the batter into the melted butter with a small spatula. When completely combined, fold the butter mixture into the batter with a spatula. Divide the batter between the prepared cake tins, smoothing the top level. (The batter should not reach more than half the depth of the tins.) • Bake the cakes in the oven for 20-25 minutes or until the mixture shrinks slightly from the edges of the pan and the top springs back when lightly pressed. Cool on a wire rack, removing the cake tins and greaseproof paper as soon as they are cool enough to handle.
• Raspberry Bavoir Method • Make the mousse. Place one and a half punnets of the raspberries in a bowl with the raspberry liqueur and icing sugar. Stir gently until the sugar has dissolved then set aside. • Pulse the remaining raspberries in a food processor, or mash with a fork, pass through a sieve to remove seeds • Place the raspberry juice in a small saucepan with the caster sugar, heat gently until the sugar has dissolved then remove the pan from the heat. • • Squeeze the water from the gelatine and add it to the pan, stirring until it has completely dissolved. • Transfer the mixture to a bowl and set aside to cool. When the raspberry mixture is cold and starting to set, whisk the cream until it forms soft peaks then gently fold it into the raspberry mixture. • Gently fold in the whole raspberries • Slice Sponge into two layers approx 1.5cm thick • Place one sponge layer in a greased and lined springform tin • Pour in raspberry mousse mixture • Lay 2nd sponge layer on top of mousse mixture Place in fridge and allow to set
• Ganache Glaze Method • Melt chocolate and butter in bowl over a saucepan of water then allow to cool slightly • Heat double cream until just boiling and then mix into chocolate mixture • Stir in kirche • Tap to remove air bubbles and allow to cool until thickened but not set • Place cake on a wire rack stood on a piece of grease proof paper • Pour cooled ganache over cake working from middle towards edges smoothing overrun around sides of cake to completely cover • Place in fridge to set • Decorate cake