SEBASTIANS CHOCOLATE RASPBERRY MOUSSE CAKE TORTE
Dark chocolate devil's food cake layered with drunken raspberries and tart raspberry mousse, garnished with chocolate filled raspberries. This recipe comes from Boston based Sebastians
Provided by jackie
Categories Dessert
Time 1h
Yield 20 cakes, 20 serving(s)
Number Of Ingredients 15
Steps:
- Devil's Food Cake.
- Method of Preparation.
- Using a stand mixer or a bowl and whisk, mix all the dry ingredients and oil together.
- Add eggs one at a time.
- Add hot coffee or water in 3 stages, mixing well each time, and scraping the bowl each time.
- Pour onto a greased sheet pan and spread evenly.
- Bake at 350 for 12 minutes.
- Tart Raspberry Mouse.
- Method of Preparation.
- Bloom gelatin, and set aside.
- Heat Raspberry Jam in a small sauce pan.
- Add the gelatin to the heated jam.
- Cool on ice.
- Whip Cream and fold into chilled raspberry jam mixture.
- Drunken Raspberries.
- Method of Preparation.
- Place cleaned raspberries in a bowl, pour Chambord over the raspberries and toss in sugar.
- Allow to sit at room temperature.
- Raspberry Garnishes.
- Method of Preparation.
- Melt chocolate and put into a piping bag.
- Pipe into the raspberries and chill.
- Assembly.
- Use 3" ring molds to cut out 20 pieces of cake.
- Place 4 drunken raspberries around the edges of the ring mold, on top of the cake.
- Pipe or pour raspberry mousse into the mold to the top.
- Gently tap the side of the mold with the handle of a wooden spoon to settle the mousse.
- Freeze the cakes for 20 minutes or until set.
- Un-mold and garnish with chocolate filled raspberries.
Nutrition Facts : Calories 479.8, Fat 22.8, SaturatedFat 8.6, Cholesterol 57.8, Sodium 77.5, Carbohydrate 67.4, Fiber 3.2, Sugar 45.4, Protein 5
BEST CHOCOLATE RASPBERRY TORTE
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 25
Steps:
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 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 frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
Nutrition Facts : Calories 656 calories, Fat 31g fat (19g saturated fat), Cholesterol 106mg cholesterol, Sodium 301mg sodium, Carbohydrate 94g carbohydrate (75g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE RASPBERRY TORTE
If you like chocolate and raspberries this is 4 layers of pure heaven. It may seem complicated & takes a while to make but is worth every minute. Of all the things I bake this on seems to be the most requested & has the biggest wow factor. It looks and tastes beautiful. I hope you like it too.
Provided by Lucky13
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oven to 350°F
- Grease and flour two nine inch round cake pans.
- In a large bowl beat together sugar, butter, vanilla, and eggs. Beat until well blended. In another bowl mix together cocoa, flour, baking powder and baking soda. Add milk and flour mixture alternately with butter and sugar mixture . Beat together until combined. Pour into cake pans and bake for 30 to 35 minutes. When finished baking let the cakes cool for 10 minutes in the pan. After they have cooled for 10 minutes remove from pans and sprinkle with 1 tablespoon creme de cacao. Let cake cool completely.
- While cake is cooling prepare whipped cream filling. Add all Filling ingredients (except pie filling!) Whip until stiff.
- Cover bowl and refrigerate.
- After cakes have fully cooled. Carefully split each cake into 2 horizontal layers. Place one layer on your serving plate. (I find it easier to lay the split side down to help avoid crumbs when spreading the whipped cream mixture.) Add 1/2 the whipped cream mixture and spread until the top of the layer is covered. (Do not cover sides with whipped cream mixture) Add the next layer of cake. Split side up. (helps hold raspberry) Add about 1/2 of the can of raspberry pie filling. Spread around the top side of the layer only. (I also find it helpful to go close to the edge but not all the way , so that when the next layer goes on the raspberries aren't running down the side of the cake) Add the next layer of cake split side down. Add the remaining 1/2 of whipped cream mixture. Spread mixture the same as you did the first. Add last layer of cake split side down. Add ganache to top layer.
- Ganache.
- In a sauce pan combine chocolate (broken into pieces) Whipping cream, and butter. Cook over low heat stirring constantly, stir until mixture is melted and smooth. Stir in creme de cacao. Let mixture cool slightly. Put mixture on the top layer.(I put it all in the center and then slowly spread it to the edges. After spreading chocolate but before the mixture cools I decoratively place the fresh raspberries on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 724.2, Fat 47.3, SaturatedFat 28.5, Cholesterol 169.3, Sodium 348.6, Carbohydrate 69.9, Fiber 6.3, Sugar 37, Protein 10.8
CHOCOLATE CAKE - RASPBERRY MOUSSE FROSTING
The cake may sound heavy, but the frosting is very light and berry and the cake is very moist--just the way I like it! :)
Provided by Creative Baker
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Butter two 9-inch cake pans, Preheat oven to 350°F.
- Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then milk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, divide between pans.
- Bake cakes for 35 minutes, or until toothpick is clean, let cakes cool.
- Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture until it is a liquid. Stir in gelatin, continue to cook until dissolved. Remove from heat and transfer to a bowl. Refrigerate overnight.
- Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.
- Mix about a third of the whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.
- Now put a thick layer of jam on the tops of your cakes. take one cake and put some raspberry mousse on the top, cover with 2nd cake. use the rest of your frosting to cover sides and top of the cake.
- Feel free to garnish with a few raspberries and some mint.
Nutrition Facts : Calories 477.3, Fat 25.3, SaturatedFat 13.3, Cholesterol 85.3, Sodium 266.4, Carbohydrate 60.2, Fiber 2.7, Sugar 36.1, Protein 5.3
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