I Almost Gave Up On This Raspberry Cake Recipe | Bon Appétit
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish writing it.
See the full recipe here:
Director: Maria Paz Mendez Hodes
Director of Photography: Eric Brouse
Editor: LJ D’Arpa
Host: Shilpa Uskokovic
Sr. Culinary Director: Kelly Janke
Producer: Halie Aaron
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Katrina Zito
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Kirsten Potts
Audio: Mike Guggino
Production Assistant: Anna Maite Bonis Kaplan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Audio Engineer: Jennifer Nulsen
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Chocolate Raspberry Celebration Cake | 2012 Milk Calendar
Find more delicious Milk Calendar recipes:
How to Make Raspberry Cake Filling
A simple recipe for raspberry cake filling. Today's recipe is easy and can be made on the stovetop with fresh or frozen raspberries.
RECIPE:
Ingredients
1/3 cup granulated sugar 65g
2 Tablespoons cornstarch
2 cups fresh or frozen raspberries 8 oz/226g
2 Tablespoons water
1 Tablespoon lemon juice
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Instructions
00:00 Introduction
00:26 Combine sugar and cornstarch in small saucepan and whisk until combined.
00:49 Add raspberries, water, and lemon juice and stir together until all ingredients are combined.
01:30 Turn stovetop heat to medium (don’t increase the heat, you want everything to heat slowly so the sugar dissolves and the mixture thickens without burning) and cook, stirring almost constantly, until mixture begins to bubble (it usually takes about 7 minutes for my mixture to begin to bubble).
02:35 Continue to cook, stirring constantly, until thickened (this usually takes me about 2 minutes). Remember that the filling will continue to thicken as it cools, you don’t want it to become pasty in the saucepan or it will be too thick after cooling
03:07 Transfer to a heatproof container and allow to cool to room temperature before spreading over cake. If not using immediately, store in an airtight container in the refrigerator for up to a week. If mixture is too thick to spread over cake after refrigerating, briefly heat it in the microwave for several seconds until it is a spreadable consistency.
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EASY Baking: Raspberry & White Chocolate Cake Recipe!
A no fuss basic baking recipe to easily master which can be adapted with any fruit you might like to substitute. I particularly like the combination of raspberries and white chocolate here though, a combination I often add to muffins for sweet summery vibes.
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Ingredients (US & METRIC):
For the cake:
200g/ 7 oz self raising flour
1 tsp baking powder
200g/ 7 oz caster sugar
Pinch of salt
250g/ 9 oz ricotta
4 large free range eggs
125g/ 1 stick butter, melted
250g/ 9 oz raspberries
200g/ 1 cup white chocolate, roughly chopped
For the topping:
150g/ ¾ cup white chocolate
125ml/ 4 fl oz double cream
½ vanilla pod, split and seeds scraped
125g/ 4 oz creme fraiche
Strawberries, halved, to decorate
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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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ULTIMATE Chocolate Raspberry Cake Recipe! With Raspberry Buttercream & Raspberry Liqueur!
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The ultimate chocolate raspberry cake recipe! If you love chocolate and raspberries, this is definitely the cake for you! The delicate and rich buttermilk chocolate cake layers are dotted with fresh raspberries! Then the cake is filled with more crushed raspberries and frosted with my new ‘Raspberry Buttercream’! This berry frosting is everything! It’s fluffy, fruity and delicious! Garnish this festive and stunning cake with more raspberries for your next special occasion or holiday celebration! It’s a great cake for Valentine’s Day, too!
INGREDIENTS:
For Chocolate Raspberry Cake Layers:
4 large eggs
1 cup (200 g) white granulated sugar
1 cup (240 ml) buttermilk
¾ cup (180 ml) light cooking oil, such as canola
1 tsp vanilla extract
½ cup (90 g) semi-sweet chocolate chips, melted
2 cups (250 g) all-purpose flour
2 tsp (8 g) baking powder
2 tsp (6 g) baking soda
¼ tsp salt
1/3 cup (33 g) dark cocoa powder
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
For Filling:
1 ½ cups (250 g) raspberries, fresh or frozen (thawed)
¼ cup (60 ml) raspberry liqueur
Extra raspberries, for garnish
For Raspberry Buttercream:
1 cup (125 g) fresh or frozen raspberries
¼ cup (50 g) white granulated sugar
2 cups (454 g) unsalted butter, softened at room temp
3 cups (360 g) confectioner’s sugar
Red concentrated gel food coloring, optional
1 tsp citric acid, optional
1 tsp raspberry extract, optional
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*Dark Cocoa Powder: – I love Hershey’s Special Dark Cocoa Powder for baking! It makes any dessert extra rich and chocolate-y!
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