ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!
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The ultimate chocolate raspberry cake recipe! If you love chocolate and raspberries, this is definitely the cake for you! The delicate and rich buttermilk chocolate cake layers are dotted with fresh raspberries! Then the cake is filled with more crushed raspberries and frosted with my new ‘Raspberry Buttercream’! This berry frosting is everything! It’s fluffy, fruity and delicious! Garnish this festive and stunning cake with more raspberries for your next special occasion or holiday celebration! It’s a great cake for Valentine’s Day, too!
INGREDIENTS:
For Chocolate Raspberry Cake Layers:
4 large eggs
1 cup (200 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
1 tsp vanilla extract
½ cup (90 g) semi-sweet chocolate chips, melted
2 cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (6 g) baking soda
¼ tsp salt
1/3 cup (33 g) dark cocoa powder
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
For Filling:
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
¼ cup (60 ml) raspberry liqueur
Extra raspberries, for garnish
For Raspberry Buttercream:
1 cup (125 g) fresh or frozen raspberries
¼ cup (50 g) white granulated sugar
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
Red concentrated gel food coloring, optional
1 tsp citric acid, optional
1 tsp raspberry extract, optional
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SUPPLIES/TOOLS:
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
*Dark Cocoa Powder: – I love Hershey’s Special Dark Cocoa Powder for baking! It makes any dessert extra rich and chocolate-y!
*Decorating Tips: – This set of jumbo cake decorating tips includes all my favorites!
*Disposable Pastry Bags: – I love to use disposable pastry bags and these come in a bulk roll that will last you a long time!
*Ateco Turn Table: – If you love to bake cakes, this classic turn table is a must!
*Use this Cake Scrapper ( and these Offset Cake Spatulas ( to get the buttercream extra smooth!
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How to Make Rose Petal and Raspberry Chocolate Cake | House of Fraser
Click here to discover the full recipe and shop the video:
In our new how to bake series, everyone's favourite cakes are given a new twist with unexpected ingredients. A classic chocolate cake becomes a showstopper dessert with the addition of fresh berries and fragrant rosewater. Perfect for afternoon tea, we topped ours with a sprinkle of freeze dried rose petals.
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Chocolate Cake with Italian Meringue (Marshmallow Frosting)
My recipe for a chocolate snowball of happiness. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
For the cake:
1 cup milk
1.5 cups cocoa powder
1 chocolate bar (whatever kind you like)
1.5 cups sugar + a dab of molasses (or the same quantity of brown sugar)
1 cup vegetable oil
8 oz sour cream
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
For the frosting:
4 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon cornstarch
1 cup sugar
1/2 cup water
Squeeze of corn syrup (if you have it)
1 teaspoon vanilla extract
For the cake batter, bring the milk to a boil in a large saucepan. Take it off the heat, whisk in the cocoa powder, and allow the pan to cool a bit. While you're waiting, cut up the chocolate bar into small pieces.
Into the pan, put the sugar and molasses (or brown sugar), oil, sour cream and vanilla. Then crack in the eggs, and whisk to combine. Don't worry if it's not completely smooth. Whisk in the flour, baking soda, baking powder and salt.
Pour the batter into two greased 9 or 10-inch cake pans, ideally lined with parchment rounds, and bake at 350 F until a toothpick comes out clean or the internal temperature reads 205-210 F. That takes me about 40 minutes. Let them cool thoroughly before taking them out of their pans.
For the frosting, separate out four egg whites. Put in the corn starch and cream of tartar, and beat until you get soft peaks. In a small sauce pan, mix the water, sugar and corn syrup together and bring to a boil on high heat. When the syrup reaches 240-245 F, drizzle it into the egg whites while beating. Continue to beat until the meringue doesn't seem to be taking on any more volume, 3-4 minutes. Beat in the vanilla.
Let the meringue cool a few minutes (but no more) before frosting the cake. Top with sprinkles, if you're into that.
MY COOKING PHILOSOPHY: I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Pistachio Cream Cake with White Chocolate Ganache and Rose Petals | Fresh Cream Sponge | Three Layer
Pistachio Cream Cake Process
Pistachio Sponge Prep
374 grams butter
374 grams sugar
Add after butter is soft
Beat until light and fluffy
6 eggs , one at a time
240 grams plain flour
1 tsp baking powder
1/2 tsp salt
Sieve together
1 tsp vanilla to 90 ml milk
Adding flour and milk in three intervals
240 grams roasted pistachios
Mix well
Pour mixture in a greased and lined baking tin
Bake at 180 degrees C in a Preheated oven
30 minutes usual baking time or until cake is done
White Chocolate Ganache Prep
Heat 100 ml whipping cream add
50 grams white chocolate _Mix well _
Pour mixture in a bowl
100 ml cold whipping cream
_Cover and keep _
_Beat the white chocolate ganache until stiff_
Frosting
2 cups Whipping cream
2 tsp Sugar
Beat until stiff peaks seen
Assembly
Slice the cake
Sugar syrup
Spread 4tbsp of white chocolate ganache in between the layers
Pistachio and rose petals
Place another layer and repeat the process
Adding third and final layer
Frosting with the whipped cream
Decorate and serve after 3 to 4 hours
Raspberry And Rose Water Cake
Try this delicious rose water cake recipe - an easy, fun and fragrant treat, perfect for Valentine's Day.
Full recipe:
Rose water is a little bit of an acquired taste, but by combining with the sharpness of raspberries and the softness of creamy buttercream, I think we have put together something which is bursting with rich, contrasting flavours.
Ingredients For Raspberry And Rose Water Cake:
For the cake:
180g self raising flour
180g caster sugar
2g baking powder
3g vanilla
Pinch of sea salt
3 whole eggs
180g unsalted butter, softened
5ml rose water
For the buttercream:
150g icing sugar
Pinch of sea salt
Vanilla
60g unsalted butter, softened
2-3 tbsp milk
For the pink rose glacé icing:
175g icing sugar
A few drops of pink food colouring
Vanilla
A few drops of rose water
2-3 tbsp water
For topping:
150-200g fresh raspberries
Music by
Our other cake recipes and tutorials:
Gluten Free Lemon Polenta Cake:
Tiramisu Gateau:
How To Make A Birdcage Cake:
Ruby Chocolate Ganache Cake (No Added Sugar) - Rooibos Tea Cake Recipe
My ruby chocolate ganache cake is dreamy, delicious, creamy, and buttery. It's one of those desserts that puts a spell on you from the first taste. I made 3 types of ruby chocolate ganache and infused the cake base with rooibos tea.
Please note that this is not a sugar-free dessert because ruby chocolate does contain sugar. But I use no added sugar and rely, as usual, on erythritol.
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Mary Ann Pan:
Ruby Chocolate:
Erythritol:
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Ingredients
Whipped Ruby Chocolate Ganache
150 g ruby chocolate (47,3%) + 75 ml whipping cream
225 ml whipping cream
Mary Ann Tea Cake
180 g butter (very soft)
150 g erythritol
3 eggs (at room temperature)
150 g all-purpose flour
5 g baking powder
a pinch of salt
100 ml milk (full-fat)
2 tsp. rooibos tea (unflavored)
75 g ruby chocolate (47,3%)
Simple Ruby Chocolate Ganache
75 g ruby chocolate + 75 ml whipping cream
a few fresh redcurrants and more ruby chocolate callets for décor (optional)
Directions
1. Melt 150 g of ruby chocolate with 75 ml of whipping cream over a water bath. Cut the heat when you can still see small pieces of chocolate and continue stirring gently. Remove the bowl from the steam when the chocolate has melted and add the 225 ml of whipping cream.
2. Mix in small circles starting from the center of the bowl going outwards. After 2 or 3 minutes you'll have a perfectly smooth and shiny, but fluid, ruby chocolate ganache. Cover it with plastic wrap directly on the surface and refrigerate it for at least 6 hours.
3. Bring 100 ml of full-fat milk to a simmer, moving it constantly, so it doesn't stick to the pot. When bubbles break the surface, stir in 2 teaspoons of loose-leaf rooibos tea and cover the pot with a heatproof bowl containing 75 g of ruby chocolate.
4. Let the tea steep for 5 minutes and then pour the infused milk through the strainer directly over the ruby chocolate. Stir gently until you obtain a fluid ganache. If the chocolate doesn't melt, microwave it for 5-second intervals, stirring after each one.
5. Put 180 g of very soft butter in the bowl of a stand mixer and add 150 g of erythritol. Start the mixer on low speed and then increase the speed to medium. Then stop it and scrape the paddle, the sides and bottom of the bowl.
6. Start the mixer on medium speed and add the first egg. Allow it to incorporate, then scrape the paddle and bowl. Proceed the same way with the 2 remaining eggs. You'll have a lumpy, fatty mass. That's perfectly fine!
7. With the mixer on medium speed, pour in the slightly warm, tea-infused ruby chocolate ganache. Then stop the mixer and scrape everything.
8. Add 150 g of all-purpose flour, 5 g of baking powder, and a pinch of salt. Start the mixer on medium speed for half a minute. Stop it, scrape the bowl, and start it again on medium-high speed for another 30 seconds. Then remove the bowl and incorporate whatever remaining flour by hand.
9. Level the cake batter into a buttered Mary Ann cake pan. Then tap it against your work surface to release any air. Bake it at 170°C (338°F) for 30 minutes. Let it cool in the tin for another 30 minutes. Then invert it on your serving platter.
10. Melt 75 g of ruby chocolate with 75 g of whipping cream over a water bath. Pour the warm ganache into the cavity of the cake and level it with an offset spatula.
11. Now you can make the whipped ruby chocolate ganache. Peel away the plastic and start mixing on medium speed. After a minute or so, increase the speed to high and continue mixing for 3-4 minutes, depending on how powerful your mixer is. When you feel the ganache thick and compact you can stop. It shouldn't fall off the whisks unless you shake them vigorously.
12. Fill 2 piping bags fitted with identical but different-sized tips and pipe the whipped ruby chocolate ganache from the center of the cake. Alternate between the bags to create a pattern you like.
13. Put some fresh redcurrants between the piped cream shapes and top some of those with ruby callets.
14. Slice the ruby chocolate ganache cake and pipe more ganache next to the slices you want to serve. Decorate with redcurrants. Enjoy!
#rubychocolatecake #rubychocolateganache #rooibostea
Music
Dreamy Flashback by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
00:00 Introduction
00:13 Recipe Presentation
01:37 Ruby Chocolate Whipped Ganache Base
02:42 Rooibos Tea MaryAnn Cake
06:22 Simple Ruby Chocolate Ganache
07:15 Whipping The Ruby Ganache & Decorating The Cake
09:32 Slicing & Serving