CHOCOLATE-RASPBERRY LAYER CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
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 & 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
BEST-EVER CHOCOLATE FUDGE LAYER CAKE
Find out why this is the Best-Ever Chocolate Fudge Cake recipe! Extra chocolate and pudding make this chocolate fudge cake recipe a rich, moist dessert.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Loosen cakes from sides of pans. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.
- Stack cake layers on plate, filling and frosting with COOL WHIP mixture. Sprinkle with nuts.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE CAKE WITH RASPBERRY FILLING
A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.
Provided by Soccercoach
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
- Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
- While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
- While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
- Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g
FUDGY CHOCOLATE-RASPBERRY CAKE
Make and share this Fudgy Chocolate-Raspberry Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- To make the cake: In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla, and sour cream; beat batter using an electric mixer for 2 minutes.
- Stir in chocolate chips.
- Divide batter evenly between 3 buttered 8" round cake pans.
- Bake in a 350° oven for 25 minutes or until ceters test done.
- Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.
- To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.
- Immediately stir in chocolate chips; stir until melted.
- Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.
- To assemble cake: place one layer on a serving platter and frost; add second layer and frost; repeat with third layer, frosting top and sides of cake.
FUDGY CHOCOLATE LAYER CAKE
Make and share this Fudgy Chocolate Layer Cake recipe from Food.com.
Provided by MizzNezz
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350*; grease and flour 2 9inch cake pans.
- In sm saucepan, melt butter and chocolate, stirring, over low heat.
- Mix flour, sugar, cocoa, baking soda and salt in lg mixer bowl.
- Add melted chocolate, buttermilk and eggs.
- Beat on low to combine; beat on high until light and fluffy, about 2 minutes.
- Pour into cake pans.
- Bake for 25 minutes, or until cakes test done.
- Cool in pan 5 minutes; invert onto wire rack.
- Frosting: Bring cream JUST to a boil.
- Remove from heat and stir in chocolate chips.
- Stir until frosting is smooth and starts to thicken.
- Place 1/3 cup on bottom layer.
- Top with second layer; frost top and sides.
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.
FUDGY CHOCOLATE-RASPBERRY BARS
Categories Milk/Cream Mixer Chocolate Egg Dessert Bake Raspberry Chill Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Make cake:
- Preheat oven to 350°F. Line 9x9x2-inch baking pan with foil. Butter foil; dust with flour. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Add jam and whisk until melted. Cool slightly.
- Using electric mixer, beat sugar and eggs in large bowl until mixture thickens, about 6 minutes. Sift flour and baking powder over egg mixture and fold in. Gradually fold in chocolate mixture.
- Pour batter into pan. Bake until top of cake is slightly crusty, begins to crack and tester inserted into center comes out with moist crumbs attached, about 45 minutes. Cool 5 minutes. Gently press down any raised edges of cake to even. Cool in pan. Invert cake onto platter. Peel off foil. Trim 1/2 inch off each edge of cake.
- Make glaze:
- Stir cream and jam in heavy small saucepan over medium heat until jam melts; bring to boil. Remove from heat. Add chocolate and stir until melted. Let stand until cool but still spreadable, about 15 minutes.
- Spread glaze over top of cake. Immediately arrange berries atop glaze. Chill until glaze sets, about 10 minutes. (Can be made 1 day ahead. Cover and keep chilled.)
- Cut into 12 pieces and serve.
FUDGY CHOCOLATE LAYER CAKE
Make and share this Fudgy Chocolate Layer Cake recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h15m
Yield 1 double-layer cake
Number Of Ingredients 15
Steps:
- Line bottoms of two 9" round cake pans with waxed paper.
- Grease paper and sides of pan.
- Dust with flour, set aside.
- In bowl, whisk flour, cocoa, soda and salt til mixed.
- In large mixing bowl, beat butter and sugars at medium-speed til light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- On low speed, alternately beat in flour mixture and buttermilk just til blended.
- Divide batter equally into prepared pans.
- Bake in 350 oven for 25-30 minutes, or til a toothpick comes out clean.
- Cool in pans on wire rack for 10 minutes.
- Turn cakes out onto racks.
- Remove waxed paper.
- Turn layers top-side up, and cool completely.
- Frosting:.
- Beat butter and powdered sugar on medium speed til light and fluffy.
- Add melted chocolate and vanilla.
- Continue beating til shiny and smooth.
- Place one cake onto serving platter.
- Spread with frosting.
- Top with remaining cake layer.
- Frost top and sides.
- Let cake stand for 30 minutes before topping with chocolate shavings, and before slicing.
Nutrition Facts : Calories 5332.4, Fat 301.9, SaturatedFat 185.7, Cholesterol 1047.8, Sodium 4126.9, Carbohydrate 655.4, Fiber 48.6, Sugar 415.5, Protein 77.6
CHOCOLATE LAYER CAKE WITH CHOCOLATE-RASPBERRY FROSTING
Categories Cake Coffee Milk/Cream Chocolate Egg Dessert Bake Raspberry Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper. Butter parchment. Dust pans with flour; tap out excess.
- Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then buttermilk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, about 2 minutes. Divide between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Peel off paper. Cool completely. Chill cakes 1 hour.
- Meanwhile, prepare the Chocolate-Raspberry Frosting. Place 1 cake layer on work surface. Place 8-inch-diameter cake pan or plate atop cake. Using serrated knife, cut around cake pan, trimming to form 8-inch-diameter cake. Repeat with second cake layer. Transfer cake trimmings to processor; grind finely. Place in bowl. Mix in cookie crumbs.
- Using serrated knife, cut each cake horizontally in half. Using 9-inch tart pan bottom as aid, transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 tablespoons raspberry jam over. Spread 1/2 cup frosting over jam. Repeat layering 2 more times, using 1 cake layer, 1 1/2 tablespoons jam and 1/2 cup frosting for each layer. Top with fourth cake layer, cut side down. Spread remaining frosting over top and sides of cake. Press crumb mixture generously onto frosting on top and sides of cake. Arrange raspberries in concentric circles atop cake. (Can be prepared 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 1 hour before serving.)
WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING
This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.
Provided by jenshira
Categories Chocolate Cake
Time 2h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
- Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
- Combine flour, baking soda, salt, and baking powder in a small bowl.
- Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
- Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
- Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
- Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.
Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g
More about "fudgy chocolate layer cake with raspberry chambord whipped cream food"
RASPBERRY CHOCOLATE LAYER CAKE | CHOCOLATE CAKE
From lifeloveandsugar.com
FUDGY CHOCOLATE LAYER CAKE RECIPE - ANDREW SHOTTS
From foodandwine.com
FUDGY CHOCOLATE LAYER CAKE - CHATELAINE
From chatelaine.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From pinterest.co.uk
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM
From webetutorial.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From wikifoodhub.com
RASPBERRY CHOCOLATE CHIP LAYER CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RASPBERRY CHOCOLATE CAKE WITH CHAMBORD GANACHE
From familytabletreasures.com
CHOCOLATE RASPBERRY CAKE {WITH RASPBERRY WHIPPED CREAM
From sweetphi.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD …
From michelesskinnyfriends.blogspot.com
CHOCOLATE RASPBERRY LAYER CAKE - MOM LOVES BAKING
From momlovesbaking.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From pinterest.com
CHOCOLATE LAYER CAKE WITH RASPBERRY CURD AND ... - JENNY IS BAKING
From jennyisbaking.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From pinterest.ca
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From worldbestcoffeerecipes.blogspot.com
MOVE IT AND LOSE IT.: CHOCOLATE CAKE WITH RASPBERRY
From michelesskinnyfriends.blogspot.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From findrecipes.info
CHOCOLATE FUDGE RASPBERRY CAKE - A FUN AND FRUGAL LIFE
From afunandfrugallife.com
CHOCOLATE RASPBERRY LAYER CAKE - DASH OF SANITY
From dashofsanity.com
CHOCOLATE RASPBERRY LAYER CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From pinterest.co.uk
CHOCOLATE RASPBERRY LAYER CAKE RECIPE - EPICURIOUS
From epicurious.com
CHOCOLATE RASPBERRY CAKE - THE BEST CAKE RECIPES - THE BEST CAKE RECIPES
From thebestcakerecipes.com
CHAMBORD CHOCOLATE & RASPBERRY CAKE - PARISA'S KITCHEN
From parisaskitchen.com
FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED …
From fooddiez.com
RASPBERRY CHAMBORD CHOCOLATE POKE CAKE | EASY AND MOIST CAKE …
From lifeloveandsugar.com
FUDGY CHOCOLATE SHEET CAKE - SMITTEN KITCHEN
From smittenkitchen.com
FUDGY CHOCOLATE CAKE WITH RASPBERRY FROSTING - JUST SO TASTY
From justsotasty.com
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