CHOCOLATE RASPBERRY CAKE RECIPE: HOW TO MAKE IT
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. —Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 16 servings.
Number Of Ingredients 27
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.
Nutrition Facts : Calories 738 calories, FatContent 28g fat (10g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 573mg sodium, CarbohydrateContent 118g carbohydrate (91g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE - BBC GOOD FOOD
Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream
Provided by Anna Glover
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
- Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
- For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
- Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.
Nutrition Facts : Calories 549 calories, FatContent 36 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium
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RASPBERRY STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Calories 462 calories per serving
- In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
BEST RASPBERRY AND ALMOND THUMBPRINT COOKIES RECIPE
From thepioneerwoman.com
Reviews 4
Total Time 1 hours
Category Christmas, パン, baking, comfort food, dessert, snack
Cuisine American, Comfort Food
- Pulse the almonds in a food processor until coarsely ground; set aside. In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about 2 minutes. Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least 1 hour or overnight. Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on 2 ungreased baking sheets. Refrigerate 1 hour before baking. Preheat the oven to 350 ̊. Bake the cookies until just barely turning brown, 14 to 16 minutes. (Don’t overbake!) Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely. Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.
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Total Time 7 minutes
Category Dessert, Treat
Calories 576 calories per serving
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