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.
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
CHOCOLATE RASPBERRY CAKE
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 27
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.
Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.
HEAVENLY CHOCOLATE RASPBERRY CAKE
This cake makes a BEAUTIFUL presentation and if you are a fan of chocolate and raspberry, this is a great recipe for you.
Provided by Sherrybeth
Categories Dessert
Time 1h35m
Yield 12-14 serving(s)
Number Of Ingredients 15
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.
LUSCIOUS CHOCOLATE RASPBERRY CAKE
Three words; chocolate, raspberry, and cake! That's all you need to know! This cake recipe came to my mind because my makes homemade jam every fall, and we always have a ton. I thought it could be incorporated into a cake and I was right! If you are not a fan of raspberry than strawberry jam may be used instead! I use diet soda to cut the fat, I have not tried this recipe with yogurt, but I pretty sure it will work.
Provided by roxy_froggy25
Categories Dessert
Time 55m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Grease 2 8 inch or 2 9 inch cake pans.
- Prepare cake by combining cake mix, soda, and eggs. Beat 2 minutes. Add 2/3 cup of raspberry jam and white chocolate chips and stir til incorporated. Pour dough equally into 2 pans. Bake 30-35 minutes or until tooth pick comes out clean. Cool completely on a wire rack.
- Place one cake on serving plate, smooth edge on top. Spread 2/3 cup of raspberry jam on top of cake, leaving 1/2 inch around the cake with no jam. Place the other smooth side of the cake on top raspberry jam. If top of the cake is rounded, use a knife, such as a bread knife, to cut of top. Spread chocolate frosting evenly over the entire cake. Decorate cake with additional jam and white chocolate chips if desired.
Nutrition Facts : Calories 525.2, Fat 18.7, SaturatedFat 6.5, Cholesterol 37.4, Sodium 463.7, Carbohydrate 88.7, Fiber 1.8, Sugar 64.6, Protein 5.5
CHOCOLATE RASPBERRY CAKE
Make and share this Chocolate Raspberry Cake recipe from Food.com.
Provided by Karen From Colorado
Categories Dessert
Time 1h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 361.6, Fat 16.9, SaturatedFat 4, Cholesterol 48.7, Sodium 474.7, Carbohydrate 49.6, Fiber 1.8, Sugar 26.2, Protein 5.8
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