One Bowl Chokolate Raspberry Cake To Die For Recipes

CHOCOLATE-RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
• Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
• Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
• Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
• Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
• Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
• Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

TO DIE FOR CHOCOLATE CAKE

Steps:

• Melt butter, cocoa, water and oil -- bring to a simmer. To the hot mixture in a stand mixer, add remaining cake ingredients, mixing well after each addition.
• Pour into greased 10 1/2 by 15 1/2 pan (or jelly roll pan). Bake at 400 degrees for 20 minutes (check at 15). DO NOT OVER BAKE. Test with a toothpick at 15 minutes. Remove from oven and cool on a wire rack.
• While the cake is cooling, prepare frosting. Melt 1 stick butter, cocoa, buttermilk, vanilla and powdered sugar and mix well in stand mixer. Pour frosting on top of warm cake.

ONE BOWL CHOKOLATE RASPBERRY CAKE TO DIE FOR..

Steps:

• Heat oven to 350 degrees.
• Peel, shred and measure apples.
• In large mixing bowl, combine first dry ingredients.
• Then add shredded apples, milk, butter, and eggs.
• Beat at low speed until moistened; about 2 minutes at medium speed.
• Pour into cake pan.
• Cover top of cake batter with raspberries, and stick chocolate pieces into batter all around the cake. Press gently raspberries and chocolate pieces halfway into batter, sprinkle with coarse sugar.
• Bake for 50-60 minutes or until toothpick comes out clean. This is a little tricky since all the melted chocolate on top. I shake the form gently and if the batter no longer seems soft in the middle I deem it done.
• Cool on wire racks for 60 minutes; remove from pan and cool.
• Serve with vanilla ice cream or 2 cups crème fraiche sweetened with 4 tsp powdered vanilla sugar.