Chocolate-Raspberry Cake - Everyday Food with Sarah Carey
Sarah Carey creates a mouth-watering recipe for Chocolate-Raspberry Cake that boasts a sweet raspberry filling with a rich chocolate frosting; all topped off with fresh whole raspberries.
Get the Recipe:
Subscribe for more easy and delicious recipes:
---------------------------------------------------------------
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate Raspberry Zebra Cake
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
CHOCOLATE RASPBERRY ZEBRA CAKE
Servings: 8-10
INGRIDIENTS
Base Batter
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
Chocolate Batter
½ base batter
¼ cup cocoa powder
Raspberry Batter
½ base batter
½ cup raspberry jam
1 teaspoon raspberry extract (optional)
1 teaspoon red food coloring (optional)
Chocolate Ganache
2 cups heavy cream
1½ cups chocolate chips
Garnish
Approximately 20 raspberries
Powdered sugar
PREPARATION
1. Preheat oven to 350˚F/175˚C.
2. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
3. In a second mixing bowl, combine the eggs, vegetable oil, and vanilla extract.
4. Add the wet mix to the dry mix, stirring constantly until smooth.
5. Add the milk, and stir until evenly mixed and the consistency is a thick liquid.
6. Evenly divide the batter into two separate bowls. Add the cocoa powder to one and the raspberry jam to other. Mix thoroughly.
7. In a greased 9-inch cake pan, alternate batters by placing roughly ¼ cup of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
8. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
9. Cool cake slightly, and then invert onto a wire rack to cool completely.
Ganache
1. In a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
2. Let mix rest until consistency is thick and mix is cooled.
3. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
Garnish
1. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
2. Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Head Nod_Main
Licensed via Warner Chappell Production Music Inc.
Created by
How to Make Raspberry Chocolate Cake
Kakao! ∴∵ゞ(´ω`*) ♪
Today I’m making a rich raspberry chocolate cake.
It’s sweet yet elegant, with a taste so rich and tart.
The best season for raspberry is June to August. Coming up soon!
※For this video, I reduced the volume when I used the hand-blender. Please be aware of the noise if you use one.
Thank you for translating the subtitles and video descriptions.
Twitter :
instagram :
niconico :
cookpad :
About “Invert sugar”
Invert sugar allows the sponge to maintain its moisture and makes the ganache creamier. It’s not an absolute necessity, but you could probably substitute it for starch syrup and get similar results.
Rectangular pan 180 x 120x 50mm for one sheet
WhiteThumb 18-8 Rectangle bottomless mold 180×120×H50
■Sponge
Unsalted butter: 90g
Invert sugar (tremorine) : 15g
Granulated sugar: 135g
Whole egg: 120g
Flour: 80g
Cocoa powder: 25g
Cornstarch: 20g
Baking powder: 3g
[Sponge/recipe]
1. Add granulated sugar and invert sugar to softened butter and mix thoroughly.
2. Small amounts at a time, add beaten whole eggs.
3. Mix in the sifted powder ingredients.
4. Pour it into a parchment-lined cake pan, size 12cm (480g).
5. The middle rises, so bake with a sunken center.
6. Bake for 60 minutes at 160 °C.
■Raspberry jam
Raspberry: 120g
Raspberry puree: 50g
Lemon juice: 10g
Granulated sugar: 120g
[Raspberry jam recipe]
1. Add everything in a pan and heat it up
2. Watch the consistency and reduce
■30 Baume syrup
Granulated sugar: 75g
Water: 60g
[Baume syrup recipe]
1. Add water and granulated sugar in a pan and heat
2. When the sugar melts and the liquid is transparent, take it off the heat
■Imbibage
30 Baume syrup: 130g
Kirschwasser: 5g
[Imbibage recipe]
1. Simply add the two ingredients.
■Ganache
Sweet chocolate 60~70% cacao: 120g
Raspberry puree: 80g
Whipping cream 35%: 40g
Invert sugar (tremorine) : 10g
Unsalted butter: 20g
[Ganache recipe]
1. Measure the chocolate and puree in the same bowl and melt over hot water.
2. Combine whipping cream and invert sugar and bring to a boil.
3. Add 2 to 1’s bowl and mix well.
4. Add butter once the ganache is below 40℃, use a hand blender to emulsify.
■Glaçage glaze
Water: 90g
Whipping cream 35%: 100g
Granulated sugar: 150g
Cocoa powder: 60g
Gelatin sheet: 9g
[Glaçage glaze recipe]
1. Combine water and whipping cream in a pan and heat
2. Measure and add cocoa powder and granulated sugar in the same bowl and whisk.
3. When the 1 is boiled, add 2 and heat again.
4. Once it reaches a boil, add the gelatin and pour it through a strainer.
■Napage
Powder sugar:5g
Gelatin sheet: 2g
Water: 45ml
[Putting it together]
1. Slice the sponge into three, 1cm sheets.
2. Spread imbibage on the 1st layer, and add ganache on top.
3. Layer a sheet of sponge on top, and spread imbibage on the 2nd sheet, and add raspberry jam on top.
4. Layer the 3rd sheet on top, spread imbibage, and give it a thin coat of ganache.
5. Cool the cake in the fridge until the ganache solidifies.
6. When the ganache solidifies, hand blend the glaçage to eliminate bubbles and make sure it's around 25-28℃, and pour it on top.
7. By adding a layer of ganache on top, this prevents the glaçage from getting absorbed by the sponge.
8. If the glaçage has solidified, you can cut it and decorate with the berries.
Chocolate Raspberry Celebration Cake | 2012 Milk Calendar
Find more delicious Milk Calendar recipes:
Chocolate Raspberry Cake with Smucker’s Preserves #shorts #cookingshorts
It's the best part of any cooking video: the tasting! Paula tastes a Chocolate Raspberry Cake made with Ghirardelli chocolate and Smucker's Red Raspberry Preserves...and the verdict is, delicious!
To see the whole video:
Take a look at Paula's Las Vegas Kitchen & More channel:
@paulaslasvegaskitchen
How to Make Chocolate Raspberry Cake
Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. It’s the perfect way to celebrate any occasion!
❤️ Ingredients ❤️
Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting:
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Raspberry Filling:
2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping on the cake , optional
❤️ Instructions ❤️
Chocolate Cake:
Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans.
Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
Raspberry Cake Filling:*
Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.
Chocolate Frosting:
Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!
Assemble your cake:
Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
⭐️ Notes
Raspberry cake filling: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling.
Check out my tips and tricks for this recipe ????????
Find all my cake recipes here ???? ????
➡️ SUBSCRIBE to my channel:
➡️ FACEBOOK: Tastes Better From Scratch
➡️ INSTAGRAM: tastesbetterfromscratch
➡️ PINTEREST: Lauren Allen {Tastes Better From Scratch}
➡️ TWITTER: Better From Scratch
➡️ CONTACT ME: Tastesbetterfromscratch@gmail.com