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How To make Chocolate Raspberry Roll Cake
CAKE:
3/4 c Flour
1/3 c Unsweetened cocoa
1 ts Baking powder
3/4 c Egg substitute
1 c Brown sugar
1/3 c Water
1 ts Vanilla
1 ts Instant coffee dissolved in
-1 ts water FILLING:
15 oz Skim milk Ricotta cheese
1 1/2 tb Vanilla
3 1/2 tb Sugar
2 c Raspberries
1 ts All fruit raspberry spread
For CAKE roll: Line a 15-1/2x10-1/2x1 inch pan with aluminum foil or wax paper. Spray with vegetable oil cooking spray. In a medium bowl, sift together flour, cocoa and baking powder. Set aside. In a large bowl beat the egg substitute until thick; gradually beat in brown sugar. Blend in water, vanilla and coffee. Gradually add flour and beat batter until smooth. Pour batter into pan, spreading to cover. Bake 15 minutes or until tester inserted into center comes clean. Invert cake onto a towel. Carefully remove foil or wax paper. While still hot, roll the cake in the towel from the narrow end. Cool on a wire rack. Do not remove towel. For FILLING: Blend the ricotta cheese, vanilla and sugar in a food processor or blender until creamy. Mix half of cheese mixture with 1 cup of the berries. Mix the remaining half with the raspberry all-fruit spread. TO ASSEMBLE: Once the chocolate roll is cool, unroll the cake and remove the towel. Spread the cheese/whole berrie mixture over cake. Then roll the cake. Frost the cake with the cheese/fruit spread mixture ans decorate with remaining berries.
How To make Chocolate Raspberry Roll Cake's Videos
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.
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Raspberry Chocolate Roll - (Quick & Easy)
Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
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Amazing Caramel Chocolate Raspberry Tart - Rich, Chocolate Filling!! With Fresh Raspberries!
GET THE RECIPE:
AMAZING caramel chocolate raspberry tart made with a chocolate pie crust, chocolate caramel filling, tart raspberry sauce and topped with fresh raspberries! This raspberry tart is amazing! Perfect for birthdays, special occasions or just because!
PIE CRUST VIDEO:
CARAMEL SAUCE VIDEO:
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Japanese Chocolate Raspberry Swiss Roll Cake
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Chocolate ???? Raspberry Swiss Roll Cake
Hi there! Welcome back to my channel:) today I made a chocolate raspberry Swiss roll cake for valentines. I know I’m posting this 1 week after valentines. I did make this on valentines and my family loved it. Either if you make it for yourself or for next valentines I promise you will love it. The cake is so fluffy and the right amount of chocolaty. It has nice tart raspberry filling and it looks beautiful. Hope you enjoy!????
Ingredients:
- 4 eggs (divided)
- 1/2 cup granulated white sugar
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/3 cup water
- 1/3 cup granulated sugar
- 1/2 cup freeze dried raspberries
- 8 oz cream cheese
- 1/2 tsp vanilla extract
- pinch salt
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 3/4 cup powdered sugar
* You want use 1/2 cup of granulated sugar with the egg whites and 1/3 cup of granulated sugar with the egg yolk.
* You want to use 1/4 cup of powdered sugar with the heavy cream and 3/4 cup of powdered with the cream cheese.