RASPBERRY CREME FILLING RECIPES

CHOCOLATE LAYER CAKE WITH RASPBERRY CREAM FILLING RECIPE ...

Chocolate Layer Cake With Raspberry Cream Filling Recipe ... image

A nicely decorated chocolate cake always makes an impressive presentation, even if it is semi-homemade. Adding raspberry cream filling between layers and a rich, chocolate-raspberry ganache on top, gives ordinary chocolate cake a hint of elegance and interest. Prep time will vary depending on time spent decorating.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 1 layer cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (20 ounce) box chocolate cake mix, prepared as directed
1/4 cup cream cheese, softened
1/2 cup seedless raspberry jam
2 cups powdered sugar
16 ounces prepared chocolate frosting, not whipped
2 tablespoons cocoa powder, unsweetened
1/3 cup sugar
1 1/2 teaspoons cornstarch
1/4 cup water
3 tablespoons seedless raspberry jam
2 teaspoons raspberry liqueur (optional)

Steps:

CHOCOLATE CAKE.
Prepare Chocolate Cake according to package directions in two 9 inch cake pans.
Cool completely. For best results and time permitting, place the layers in freezer until firm.
RASPBERRY CREAM FILLING.
Place softened cream cheese and jam in a mixing bowl and cream together until well incorporated, about 2 minutes.
Add powdered sugar, one cup at a time, until it reaches desired consistency. Use more or less than 2 cups, as desired.
Frost only ONE of the cooled layers leaving a 1 inch unfrosted margin all around the edge of the layer. Then place the other layer on the Raspberry Filling. The top layer will push the Raspberry Filling toward the edges of the cake, that's why it's important to leave the 1 inch margin.
CHOCOLATE FROSTING.
Beat the frosting in mixing bowl for 2-3 minutes.
Completely frost the sides of the cake.
Put remaining frosting in decorating bag. Using a large star tip, create a shell border around the top of the cake. The border will keep the ganache on top of the cake. Place cake in refrigerator until ganache is ready.
RASPBERRY CHOCOLATE GANACHE.
Combine cocoa, sugar and cornstarch in a saucepan and whisk.
Gradually add water and jam, continue to whisk the mixture.
Bring to a simmer over medium heat, whisking constantly.
Remove from the heat and stir in raspberry liqueur, if using.
Let cool slightly.
Remove cake from refrigerator and pour/spread ganache on top.
Garnish with candies or raspberries.

Nutrition Facts : Calories 522.8, FatContent 15.8, SaturatedFatContent 4.6, CholesterolContent 5.3, SodiumContent 481.9, CarbohydrateContent 97.6, FiberContent 2, SugarContent 74.1, ProteinContent 3.7

RASPBERRY FILLING RECIPE | ALLRECIPES

Raspberry Filling Recipe | Allrecipes image

A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.

Provided by Alisa Provost

Categories Desserts Fillings Fruit Fillings

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 5

Ingredients

4 cups raspberries
¾ cup white sugar
1 cup water, divided
1?½ teaspoons lemon juice
2 tablespoons cornstarch

Steps:

Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

Nutrition Facts : Calories 73.7 calories, CarbohydrateContent 18.5 g, FatContent 0.2 g, FiberContent 2.8 g, ProteinContent 0.4 g, SodiumContent 0.7 mg, SugarContent 14.5 g

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