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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Christmas Raspberry Cake Roll - The Ultimate Recipe for an Impressive Holiday Dessert
Christmas Raspberry Cake Roll - The Ultimate Recipe for an Impressive Holiday Dessert. Celebrate Christmas with our tasty Raspberry Cake Roll, an amazing twist on the classic holiday treats. Imagine a light and fluffy vanilla sponge cake rolled up with a creamy cream cheese filling, raspberry jam and fresh raspberries that are bursting with flavor.
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#christmasrollcake #raspberrycakeroll #christmasraspberrycakeroll
0:00 - Intro
0:37 - Preparing the vanilla sponge cake
2:01- Baking time
2:38 - Preparing the raspberry jam filling
3:15 - Preparing the cream cheese filling
3:45 - Assembling the roll
5:24 - Preparing the white chocolate ganache
6:06 - Decorating the cake roll
7:23 - Enjoying the cake roll
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How to make Raspberry White Chocolate Blondies! tutorial #Shorts
Hey, Eloise here! I make simple recipe tutorials across my social media
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Check out these Raspberry White Chocolate Blondies! If you like to add some fruitiness this is for you!
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#shorts #tutorial #recipe #Blondies
How to Make Chocolate Raspberry Torte
GET THE FULL RECIPE HERE:
Who loves a good chocolate recipe? imperialsugar.com This Chocolate Raspberry Torte is so decadent and delicious, don’t count on leftovers. Using whipped cream in between cake layers can be tricky because it often can't hold the weight of the layers above it. To avoid this problem, Chef Eddy added white chocolate to the whipped cream to help to stabilize it. In addition to adding a smooth chocolate flavor notes, the beautiful kisses of whipped cream will hold their shape. This show stopping cake makes an elegant treat for Valentine’s Day, your anniversary, Mother's Day, or any special celebration. #imperialsugar #dessert #recipe #chocolatetorte #raspberrytorte #valentinesdayrecipe
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Chocolate Raspberry Cream Cake - Cooked by Julie - Episode 23
Recipe:
chocolate cake:
1 3/4 cup all purpose flour
2 cups sugar
3/4 cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup veg oil
2 tsp vanilla extract
1 cup hot coffee
I used 2 9 inch cake pans for the chocolate cake
I used 1 10 inch springform pan
*Bake chocolate cake at 350 degrees for 28-30 mins or until done*
Raspberry Cream:
2 12 oz bags of frozen unsweetened raspberries
2 cups of heavy cream
3/4 cup sugar
gelatine mix that goes into Raspberry Cream:
1/3 cup water
2 envelopes unflavored gelatine powder
whipped cream:
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
Mirror Glaze Raspberry Mousse Cake | No Bake No Eggs
Raspberry Mousse Cake with Mirror Glaze – I usually don’t really fancy raspberry flavor, but if you make it into a mousse, it tastes out of this world. I also love how the mirror glaze turned out. It’s my first time using white chocolate to make a mirror glaze, and it amazingly turned out pretty shiny and glossy. For those who don’t desire using gelatins, just replace the same amount with agar agar powder.
FOR FULL RECIPE
Ingredients:
• Praline Crunch
I’m using 6-inch ring
50g [1 cup] cornflakes
80g [1 cup + 2 tbsp] sugar
15ml [1 tbsp] water
90g [1 cup] roasted almonds
28g [2 tbsp] melted butter
• Raspberry Puree
300g [1½ cup] frozen raspberry
50g [¼ cup] sugar
15ml [1 tbsp] lemon juice
• Raspberry Jelly
30ml [2 tbsp] water
10g [1 tbsp] gelatin powder
240g [1 cup] raspberry puree
• Raspberry Mousse
7g [2 tsp] gelatin powder
20ml [1½ tbsp] water
85g [½ cup] couverture white chocolate
60g [¼ cup] whipped cream, hot
80g [⅓ cup] raspberry puree
240g [1 cup] whipping cream
30g [2 tbsp] fine sugar
• Chocolate Mirror Glaze
14g [1½ tbsp] gelatin powder
60ml [¼ cup] water
200g [1 cup] sugar
100ml [⅓ cup + 1 tbsp] water
150g [½ cup] condensed milk
240g [1½ cup] couverture white chocolate
3-4 drops red food colorings
• Chocolate Deco
50g [¼ cup] couverture white chocolate
Deco:
Fresh Raspberries
Edible gold flakes
Instructions:
• Almond Praline Crunch
1. Crush the corn flakes. Set aside.
2. In a non-stick pan, add sugar. Cover over low heat until the sugar is caramelised. Do not stir while it is caramelised. You may check the consistency while moving the pan around.
3. Off the heat. Add in salt and the roasted almond. Mix until they come together. Do this very quickly. Place the praline on a baking sheet for cooling. Break them in smaller piece and place them in a food processor. Pulse a few times until they become sand, then pulse continuously until it becomes a paste. Transfer the paste onto a bowl.
4. Add in the crushed corn flakes and the melted butter. Transfer them into a 6-inch pan, lined transparent sheet around and a non-stick parchment paper on the bottom.
5. Freeze for 30 minutes or while working on the next item.
• Raspberry Puree
1. In a pot, add the frozen raspberries and sugar.
2. Cook over medium heat until it becomes a sauce.
3. Remove from the heat. Strain the mixture.
4. Add the lemon juice, mix until combined. Set aside.
• Raspberry Jelly
1. In a small bowl, add water and gelatins.
2. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
3. Microwave the gelatins until it’s completely melted and dissolved.
4. Add the gelatins into 1 cup of raspberry puree. Mix until combined.
5. Pour on top of the praline crunch.
6. Refrigerate for 1-2 hours or until it’s set.
• Raspberry Mousse
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a bowl, add white chocolate and hot whipping cream. Let it sit for about 5 minutes.
3. After 5 minutes, stir until no lumps. If there are still lumps, pop into the microwave for a few seconds to melt and dissolve the white chocolate completely. Mix until well combined.
4. Add in the raspberry puree. Mix until well combined. Add in the bloomed and melted gelatins (microwave the bloomed gelatins earlier until melted and dissolved.) Mix until well combined.
5. In a large mixing bowl, mix the whipping cream until soft peaks. Add in the raspberry puree chocolate mixture, mix with an electric mixer for a few seconds to combine, do not over mix. Switch to a spatula to mix until well combined.
6. Place a 7-inch ring over the refrigerated praline and raspberry jelly. Then add in the raspberry mousse. Spread the surface evenly.
7. Refrigerate for 6 hours or overnight.
• Mirror Glaze
1. In a small bowl, add water and gelatins. Give it a quick mix and let it rest for 5 minutes to swell the gelatins.
2. In a pot, add sugar, water and condensed milk. Stir the mixture occasionally, bring it to a simmer. Once it reaches a simmer, off the heat. Add in the bloomed gelatins. Mix until the gelatins is well dissolved.
3. Pour the hot mixture over the white chocolate. Gently whisk it until there is no lumps. The mixture should be soft and smooth.
4. Add a few drops of red food colorings. Mix until well combined.
5. Strain the mixture. Let it cool until it reaches 35°C-37°C or until you feel it’s room temp when you touch with your palm. The mixture is ready to pour over the mousse cake.
6. Let the glaze drip for a few seconds. Transfer the cake over a cake board.
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