Chocolate Raspberry Cake Balls Recipes

RASPBERRY TRUFFLE CAKE POPS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set.

RASPBERRY-CHOCOLATE CAKE POPS

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In small bowl, mix flour, baking powder and salt. In medium bowl, beat 1/4 cup butter with electric mixer on medium speed 30 seconds. Beat in granulated sugar, 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer, scraping bowl occasionally. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, one-third at a time, and milk, about one-half at a time, beating just until blended. Spread in pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Crumble warm cake into medium bowl.
• Line cookie sheet with waxed paper. Place chopped chocolate and 1 tablespoon plus 1 teaspoon raspberry vodka in small bowl. In small microwavable bowl, microwave whipping cream and 2 tablespoons butter on High 1 minute or until boiling. Stir until butter is melted. Pour over chocolate mixture; stir until chocolate is melted and smooth. If necessary, microwave on High an additional 10 to 15 seconds until mixture can be stirred smooth. Pour into 8-inch square (2-quart) glass baking dish; cover and refrigerate 1 hour. When firm, use melon baller to create 28 round truffle centers. Place on cookie sheet; refrigerate until needed.
• In medium bowl, beat 1/3 cup butter with electric mixer on medium speed until smooth. Gradually beat in powdered sugar and 2 tablespoons raspberry vodka on low speed until filling is smooth. Stir into crumbled cake until blended. Cover; refrigerate 1 to 2 hours or until firm enough to shape.
• Line cookie sheet with waxed paper. Roll cake mixture into 28 (1 1/2-inch) balls. On sheet of waxed paper, flatten each ball into 3-inch circle. Place truffle in center of each 3-inch circle. Quickly shape circle up and around truffle (overhandling can cause truffle to melt), pinching circle together to seal and sealing any cracks. Place on cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave dark chocolate candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top of each of 14 lollipop sticks into melted dark chocolate and insert 1 inch into each of 14 cake balls. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Place each cake ball in mini cupcake liner. Reserve remaining coating. Repeat with light cocoa candy melts and remaining cake balls. Let stand until set. Use remaining melted candy (remelt, if necessary) to drizzle dark chocolate over light cocoa cake pops and light cocoa over dark chocolate cake pops. Let stand until set, about 15 minutes.

CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

CHOCOLATE RASPBERRY CAKE BALLS

Steps:

• 1. Prepare cake mix as instructed on box. Cool.
• 2. When cooled, crumble cake into a bowl, and mix in just enough frosting so the mixture binds and is easily rolled by hand into balls (I usually use half the container of frosting).
• 3. Add Raspberry liquor into frosting, stir well. Also add raspberry jam to your liking.
• 4. Roll into bite-sized balls, and freeze for an hour or two -or overnight (optional, but highly recommended, as it helps them hold shape when dipping, especially when using toothpicks. I'd say don't use a toothpick if you skip the freezer step.)
• 5. Lay cake balls across parchment paper.
• 6. In a microwaveable bowl, melt the candy bark as directed on package
• 7. Using a toothpick (cleaner results) or two forks, dip (or roll) balls in melted chocolate.
• 8. If frozen, work quickly to decorate right after dipping or coating will harden. If not frozen, they will not harden immediately and you can dip them all before decorating.
• 9. Once all coated, allow to harden. You may now package them however you like, such as: in goodie bags, in mini cupcake wrappers, etc!
• 10. If making cake pops, place each ball on stick and then freeze so they would be easier to handle when dipping into chocolate.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

CHOCOLATE-RASPBERRY COOKIE BALLS

Steps:

• Mix first 4 ingredients until blended.
• Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until blended.
• Dip balls in semi-sweet chocolate, turning to evenly coat each ball; place on waxed paper-covered rimmed baking sheet. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.