CHOCOLATE CAKE WITH RASPBERRY RECIPES

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CHOCOLATE-RASPBERRY LAYER CAKE RECIPE | GIADA DE ...



Chocolate-Raspberry Layer Cake Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 1 hours 50 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

One 12-ounce bag frozen unsweetened raspberries, thawed
Butter, for greasing the pans
All-purpose flour, for dusting
One 18.25-ounce box chocolate cake mix, such as Betty Crocker Super Moist Chocolate Fudge
1 1/2 cups semisweet chocolate chips, such as Ghirardelli
1/2 cup vegetable oil
3 large eggs, at room temperature
1 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup (4 ounces) cream cheese, at room temperature
1/3 cup sour cream, at room temperature
Fresh raspberries or chocolate curls, for garnish

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.

CHOCOLATE RASPBERRY BUNDT CAKE RECIPE | KATIE LEE BIEGEL ...



Chocolate Raspberry Bundt Cake Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories     dessert

Total Time 1 hours 45 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray, for the pan
3/4 cup milk 
1/3 cup seedless raspberry jam 
4 tablespoons (1/2 stick) unsalted butter, melted 
1/4 cup raspberry liqueur, such as Chambord 
3 large eggs 
One 15.25-ounce box devil's food cake mix 
1/2 cup fresh raspberries, for decorating
1 bunch fresh mint, for decorating
1/2 cup plus 2 tablespoons semisweet chocolate chips
1 tablespoon seedless raspberry jam 
1 tablespoon raspberry liqueur, such as Chambord
1/2 cup heavy cream 

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
  • In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
  • Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
  • Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

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