FILLING FOR A CHOCOLATE CAKE RECIPES

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CHOCOLATE CAKE WITH RASPBERRY FILLING RECIPE | ALLRECIPES



Chocolate Cake with Raspberry Filling Recipe | Allrecipes image

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Provided by Soccercoach

Categories     Desserts    Fruit Desserts    Raspberry Dessert Recipes

Total Time 2 hours 0 minutes

Prep Time 45 minutes

Cook Time 1 hours 15 minutes

Yield 1 10-inch round 2-layer cake

Number Of Ingredients 21

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1?½ cups hot brewed coffee
3 cups white sugar
2?½ cups all-purpose flour
1?½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1?¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1?½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  • Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  • Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  • While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  • While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  • Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts : Calories 735.6 calories, CarbohydrateContent 114.4 g, CholesterolContent 66.4 mg, FatContent 30.9 g, FiberContent 9 g, ProteinContent 10.8 g, SaturatedFatContent 11.3 g, SodiumContent 542.4 mg, SugarContent 79.3 g

CHOCOLATE CAKE WITH RASPBERRY FILLING RECIPE | ALLRECIPES



Chocolate Cake with Raspberry Filling Recipe | Allrecipes image

A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.

Provided by Soccercoach

Categories     Desserts    Fruit Desserts    Raspberry Dessert Recipes

Total Time 2 hours 0 minutes

Prep Time 45 minutes

Cook Time 1 hours 15 minutes

Yield 1 10-inch round 2-layer cake

Number Of Ingredients 21

3 (1 ounce) squares fine-quality semisweet chocolate, chopped
1?½ cups hot brewed coffee
3 cups white sugar
2?½ cups all-purpose flour
1?½ cups unsweetened cocoa powder
2 teaspoons baking soda
¾ teaspoon baking powder
1?¼ teaspoons salt
3 large eggs
¾ cup vegetable oil
1?½ cups well-shaken buttermilk
¾ teaspoon vanilla extract
½ cup heavy whipping cream
1 tablespoon white sugar
1 tablespoon light corn syrup
½ pound fine-quality semisweet chocolate, chopped
2 tablespoons unsalted butter
2 (20 ounce) packages frozen raspberries, thawed
½ cup white sugar
1 lemon, zested
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
  • Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  • Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
  • While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
  • While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
  • Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

Nutrition Facts : Calories 735.6 calories, CarbohydrateContent 114.4 g, CholesterolContent 66.4 mg, FatContent 30.9 g, FiberContent 9 g, ProteinContent 10.8 g, SaturatedFatContent 11.3 g, SodiumContent 542.4 mg, SugarContent 79.3 g

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