Raspberry Chipotle Chocolate Cake Recipes

RASPBERRY CHIPOTLE CHOCOLATE CAKE

Steps:

• Butter and flour a 10-inch diameter bundt pan; tap out all excess flour. Set aside. Preheat oven to 350 degrees.
• Place the chocolate pieces in a medium bowl and whisk in the boiling water. Whisk until chocolate is melted and mixture is smooth. Set aside to cool to room temperature.
• In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside.
• In bowl of electric mixer, combine the softened butter, sugar and eggs. Beat on medium-high speed about five minutes, or until light and fluffy. Add the Raspberry Chipotle Sauce and vanilla. Beat just to blend well.
• At low speed beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down side of bowl after each addition. Beat only until smooth and well blended.
• Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then unmold onto cake plate.

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• 1. Preheat oven to 325ºF.
• 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
• 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
• 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
• 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.

CHOCOLATE CAKE WITH RASPBERRY FILLING

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.

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.