CHOCOLATE-RASPBERRY LAYER CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
- Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
- In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
- Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
- For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
- To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
- Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.
6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN
Make and share this 6 Layer Dreamy Chocolate Mousse Cake- Paula Deen recipe from Food.com.
Provided by Chez Michelle
Categories Dessert
Time 1h23m
Yield 16 pieces of cake, 16 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
- Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
- Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
- Mousse:.
- In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
- In a small bowl, combine sugar and cocoa powder.
- In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
- Chocolate Fudge Frosting
- In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.
Nutrition Facts : Calories 719, Fat 46.3, SaturatedFat 23.6, Cholesterol 126, Sodium 260.2, Carbohydrate 78.5, Fiber 4.1, Sugar 57.6, Protein 7
CHOCOLATE CAKE WITH RASPBERRY FILLING
Coffee mixed into the batter makes this moist layer cake even more special. Garnished with fresh berries and chocolate curls and this chocolate raspberry cake looks like it came from a bakery. -Tammy Bollman, Minatare, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat the sugar, milk, coffee, oil, eggs and vanilla until well blended. In a small bowl, combine the flour, cocoa, coffee granules, baking soda, baking powder and salt; gradually beat into sugar mixture until blended., Pour into two greased and floured 9-in. baking pans. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat butter and confectioners' sugar. Add jam; beat until blended., For frosting, melt chocolate in a microwave; stir until smooth. In a large bowl, beat butter and chocolate until fluffy. Add marshmallow creme, confectioners' sugar and extract; beat until smooth., Place one cake layer on a serving plate; spread with filling. Top with remaining cake layer. Spread frosting over top and sides of cake. Garnish with raspberries and chocolate curls. Store in the refrigerator.
Nutrition Facts : Calories 781 calories, Fat 51g fat (23g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 84g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
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CHOCOLATE RASPBERRY CAKE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (182)Calories 413 per servingCategory Dessert
- Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans (I also like to line them with parchment or wax paper).
- 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. (See notes for seedless raspberry filling.)
- Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy! Add additional powdered sugar, to thicken, or milk, to the the frosting, if needed.
- 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.
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