The MOST AMAZING Chocolate Strawberry Cake Recipe Ever!
Whether you want to make this for Mother’s Day, Valentine’s Day, or another special occasion, this dreamy chocolate strawberry cake will steal the show. The tender and moist chocolate cake layers are filled and coated in a sweet strawberry buttercream which is already a delicious combination on its own, but we kicked it up a notch by drizzling chocolate ganache over the top! This melt-in-your-mouth cake is such a decadent treat, but the fresh, bright flavors from the strawberries really take It to a whole new level and balance the flavors out perfectly.
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How to Make Chocolate Raspberry Cake
Perfectly rich and moist Chocolate Raspberry Cake made from scratch with a delicious chocolate frosting and raspberry filling made from fresh raspberries. It’s the perfect way to celebrate any occasion!
❤️ Ingredients ❤️
Chocolate Cake:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil (vegetable or canola oil)
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting:
1/2 cup butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Raspberry Filling:
2 cups raspberries (fresh or frozen)
1/4 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 tablespoon water
1 tablespoon lemon juice
Fresh raspberries for topping on the cake , optional
❤️ Instructions ❤️
Chocolate Cake:
Preheat oven to 350 degrees. Grease two 8 or 9 inch round baking pans.
Stir dry ingredients together: sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, vanilla, oil, buttermilk and beat for 2 minutes. Stir in boiling water, which will make the batter very thin. Pour batter into prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool for 10 minutes. Run a knife around the edges to loosen cake from sides of pan. Invert cakes onto cooling racks.
Once cooled completely you can wrap them with plastic wrap and store them room temperature for one day, or you can wrap them with plastic wrap and store in a freezer bag to decorate them another day.
Raspberry Cake Filling:*
Add sugar, water, lemon juice and cornstarch to a medium saucepan over medium heat. Stir well to combine. Add raspberries and cook, stirring often, until raspberries have softened into the sauce and the sauce has thickened. Allow to cool completely before filling cake.
Chocolate Frosting:
Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract and beat until smooth and creamy!
Assemble your cake:
Place one cake round on plate or cake stand. Add desired amount of raspberry filling and spread into a smooth layer. Top with second cake round. Frost the outside of the cake with chocolate frosting. Add fresh raspberries on top, if desired.
⭐️ Notes
Raspberry cake filling: If you don’t wish to make the filling from scratch you could use a can of raspberry cake filling.
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How to Make Raspberry Chocolate Cake
Kakao! ∴∵ゞ(´ω`*) ♪
Today I’m making a rich raspberry chocolate cake.
It’s sweet yet elegant, with a taste so rich and tart.
The best season for raspberry is June to August. Coming up soon!
※For this video, I reduced the volume when I used the hand-blender. Please be aware of the noise if you use one.
Thank you for translating the subtitles and video descriptions.
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About “Invert sugar”
Invert sugar allows the sponge to maintain its moisture and makes the ganache creamier. It’s not an absolute necessity, but you could probably substitute it for starch syrup and get similar results.
Rectangular pan 180 x 120x 50mm for one sheet
WhiteThumb 18-8 Rectangle bottomless mold 180×120×H50
■Sponge
Unsalted butter: 90g
Invert sugar (tremorine) : 15g
Granulated sugar: 135g
Whole egg: 120g
Flour: 80g
Cocoa powder: 25g
Cornstarch: 20g
Baking powder: 3g
[Sponge/recipe]
1. Add granulated sugar and invert sugar to softened butter and mix thoroughly.
2. Small amounts at a time, add beaten whole eggs.
3. Mix in the sifted powder ingredients.
4. Pour it into a parchment-lined cake pan, size 12cm (480g).
5. The middle rises, so bake with a sunken center.
6. Bake for 60 minutes at 160 °C.
■Raspberry jam
Raspberry: 120g
Raspberry puree: 50g
Lemon juice: 10g
Granulated sugar: 120g
[Raspberry jam recipe]
1. Add everything in a pan and heat it up
2. Watch the consistency and reduce
■30 Baume syrup
Granulated sugar: 75g
Water: 60g
[Baume syrup recipe]
1. Add water and granulated sugar in a pan and heat
2. When the sugar melts and the liquid is transparent, take it off the heat
■Imbibage
30 Baume syrup: 130g
Kirschwasser: 5g
[Imbibage recipe]
1. Simply add the two ingredients.
■Ganache
Sweet chocolate 60~70% cacao: 120g
Raspberry puree: 80g
Whipping cream 35%: 40g
Invert sugar (tremorine) : 10g
Unsalted butter: 20g
[Ganache recipe]
1. Measure the chocolate and puree in the same bowl and melt over hot water.
2. Combine whipping cream and invert sugar and bring to a boil.
3. Add 2 to 1’s bowl and mix well.
4. Add butter once the ganache is below 40℃, use a hand blender to emulsify.
■Glaçage glaze
Water: 90g
Whipping cream 35%: 100g
Granulated sugar: 150g
Cocoa powder: 60g
Gelatin sheet: 9g
[Glaçage glaze recipe]
1. Combine water and whipping cream in a pan and heat
2. Measure and add cocoa powder and granulated sugar in the same bowl and whisk.
3. When the 1 is boiled, add 2 and heat again.
4. Once it reaches a boil, add the gelatin and pour it through a strainer.
■Napage
Powder sugar:5g
Gelatin sheet: 2g
Water: 45ml
[Putting it together]
1. Slice the sponge into three, 1cm sheets.
2. Spread imbibage on the 1st layer, and add ganache on top.
3. Layer a sheet of sponge on top, and spread imbibage on the 2nd sheet, and add raspberry jam on top.
4. Layer the 3rd sheet on top, spread imbibage, and give it a thin coat of ganache.
5. Cool the cake in the fridge until the ganache solidifies.
6. When the ganache solidifies, hand blend the glaçage to eliminate bubbles and make sure it's around 25-28℃, and pour it on top.
7. By adding a layer of ganache on top, this prevents the glaçage from getting absorbed by the sponge.
8. If the glaçage has solidified, you can cut it and decorate with the berries.
Chocolate Raspberry Cake
Perfectly rich and moist Chocolate Raspberry Cake made with fresh raspberries & chocolate chips..
This buttermilk chocolate cake is a rich, fudgy, decadent and super moist homemade cake topped with rocher glaze !
Ingredients:
2 eggs
vanilla
120g sugar
80g/87ml vegetable oil
140g 137ml buttermilk
150g all purpose flour
30g unsweetened cocoa powder
2 tbsp baking powder
pinch of salt
100g raspberries
chocolate chips
Syrup:
100ml water
1 tbsp sugar
1 tbsp coffee powder
1 tbsp unsweetened cocoa powder
Rocher glaze:
100g dark chocolate
50g chopped hazelnuts or almonds
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#chocolatecake #cakerecipe #cake
Raspberry White Chocolate Layer Cake Recipe | Cupcake Jemma Channel
Would you choose Fruity or Chocolatey? We choose both with this Raspberry and White Chocolate layer cake. An 8 layer cake to be precise! Sally and Dane are back to show you the ins and outs of yet another Crumbs and Doilies classic cake. This moist yet fluffy Raspberry Ripple sponge is filled with alternating layers of White Chocolate Buttercream and home made Raspberry Goo (video link below!) and decorated with Meringue Kisses and Gold Leaf decorated White Chocolate balls.
It may look tricky but if you have all the right tools and equipment this cake is WAY more achievable than you may think. Head over to our website to pick up all the tools used in this video:
Don't forget to send us your cake photos by tagging us on Instagram. We are constantly blown away by your incredible bakes so keep them coming! @cupcakejemma @sallydells @danepemberton and us the tag #cupcakejemma so we can share the love around!
See below for other helpful videos:
Meringue Kisses:
Fruit Goo:
Tuesday Tips on how to do ALL the techniques:
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Raspberry Ripple Sponge (4 x 9 tins)
Preheat Oven to 170C (fan assisted)
625g softened Unsalted Butter
625g Caster Sugar
10 Eggs
625g SR Flour
4 tbsp Whole Milk
Raspberry Goo (see above link)
White Chocolate Buttercream
500g softened Unsalted Butter
730g Icing Sugar
Whole Milk to loosen
320g White Chocolate
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Raspberry Dark Chocolate Cake Recipe!
A gluten-free chocolate cake I come back to time and time again, made even more irresistible with a topping of delicate, jewel-like raspberries:
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