How To make Chocolate Raspberry Cream Cake
chocolate cake layer : 3 ounces semisweet chocolate
6 tablespoons unsalted butter
1/3 cup sugar
4 eggs
1/2 cup ground almonds
1/2 cup fresh bread crumbs
raspberry mousse: two 10-ounce packages frozen raspberries 3/4 cups sugar
2 tablespoons raspberry liqueur
2 tablespoons water
1 envelope unflavored gelatin
1 cup heavy whipping cream
finishing: 1 cup heavy whipping cream
2 tablespoons sugar
1 basket fresh raspberries
confectioners' sugar
For the cake layer:
Preheat oven to 350 degrees and set rack in middle of the oven. Butter a 10-inch springform pan and line the bottom with a disk of parchment cut to fit. Cut chocolate and place it in a heatproof bowl. Place bowl over a pan of hot water and allow chocolate to melt. Stir melted chocolate smooth and allow to cool.
Beat butter and sugar by machine on medium speed until soft and fluffy. Beat in chocolate and scrape bowl and beaters. Beat in two of the eggs, one at a time, then beat in the ground almonds. Beat in remaining eggs, then bread crumbs. Scrape batter into prepared pan and smooth top. Bake for about 20 minutes, until well risen and firm. Cool cake in pan on a rack. Unmold cake,
wrap and chill until needed. To assemble dessert, trim top of cake straight and cut cake to a 9-inch diameter by using the
OUTSIDE of a 9-inch springform pan as a guide. Assemble pan and force cake layer into pan. Chill cake in pan until ready to fill with mousse.
For the mousse:
Combine raspberries and sugar in a non-reactive saucepan and bring to a boil over medium heat. Lower heat and simmer until slightly thickened. Puree in food processor and strain away seeds. Chill puree. To assemble mousse, pour liqueur and water into a heatproof bowl and sprinkle gelatin on surface. Allow to soak 5 minutes. Place bowl over gently simmering water and allow gelatin to melt; cool slightly. While gelatin is melting, whip cream until lightly firm, but not grainy. Whisk gelatin into puree, then fold puree into cream. Quickly pour mousse over chocolate layer in pan. Cover with plastic wrap and chill until set, 8 hours to overnight.
To finish dessert, whip cream with sugar and spread evenly on mousse. Chill to set cream, then run knife between cream and side of pan. Remove springform side; garnish top with raspberries; sprinkle berries with confectioners' sugar.
How To make Chocolate Raspberry Cream Cake's Videos
The BEST Chocolate Raspberry Swiss Roll Recipe!! With Chocolate Sponge Cake & Chambord!
FULL RECIPE HERE:
A berry twist on the classic chocolate Swiss roll! This chocolate raspberry Swiss roll is made with fluffy chocolate sponge cake, filled with raspberries, raspberry liqueur, and a fluffy whipped cream filling! The flavors are simply divine and will have you coming back for seconds. And my favorite part - the cake has the perfect amount of sweetness and fruitiness!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
Music Courtesy of Audio Network
Chocolate Raspberry Cake
Chocolate Raspberry Cake - moist chocolate cake filled with raspberries and chocolate ganache, frosted with whipped ganache and decorated with fresh raspberries and chocolate shards. It tastes even better than it looks, a true delight for chocolate lovers.
#chocolateraspberrycake #chocolatelayercake
To print the recipe check the full recipe on my blog:
Ingredients
Makes 10-12 servings
Chocolate Cake
1 3/4 cup (220g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (5g) salt
2 tsp (8g) baking powder
1/2 cup (113g) unsalted butter, soft
1 cup (200g) sugar
5 eggs
1 1/2 tsp (7g) vanilla extract
1 cup (240g) sour cream
5 oz (140g) semisweet chocolate, melted
Raspberry Filling
14 oz (400g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice
Extra raspberries for filling
3.5 oz (100g) fresh raspberries
Chocolate Ganache for Filling
5.5 oz (160g) semisweet chocolate, chopped
2/3 cup 2/3 cup (160g) whipping cream
Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Chocolate Shards
3.5 oz (100g) semisweet chocolate
1 oz (30g) semisweet chocolate, small pieces, for tempering
For decorating
fresh raspberries
powdered sugar, for dusting
Background music:
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Chocolate Raspberry Cake with a Mirror Glaze Recipe • Episode 195
Bonjour my friends! In this episode I'll show you how to make my Chocolate Raspberry Cake with a Mirror Glaze recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
------------------
Click here to SUBSCRIBE to Club Foody channel:
-------------------
For more great recipes, visit
-------------------
Follow CF on Facebook:
Follow CF on Instagram:
Follow CF on Pinterest:
------------------
#dessert #valentine #clubfoody #sweettreat #holidayrecipes #birthdaycake
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.
Check out my tips and tricks for this recipe ????????
Find all my cake recipes here ???? ????
➡️ SUBSCRIBE to my channel:
➡️ FACEBOOK: Tastes Better From Scratch
➡️ INSTAGRAM: tastesbetterfromscratch
➡️ PINTEREST: Lauren Allen {Tastes Better From Scratch}
➡️ TWITTER: Better From Scratch
➡️ CONTACT ME: Tastesbetterfromscratch@gmail.com
Chocolate Raspberry Cream Cake ~ Valentines Day Cake
Beautiful cake for Valentines Day that’s easy and semi homemade
Here’s a link where you can purchase the heart shaped cake pans:
Here's a link where you can purchase wire baking racks like the ones I used:
Ingredients:
1 Box of of Chocolate cake mix. I used Devils Food cake mix for this video
1 stick (1/2 cup) of room temperature butter
1/4 cup of seedless raspberry jam
3/4 cup of powdered sugar
For the ganache:
1 cup of heavy cream
8 oz of semi sweet chocolate chips
Make cake according to package directions. Allow cake to cool completely before starting the buttercream.
To make the buttercream just add butter to your mixer and cream. Add the Jam and mix until thoroughly combined. Then slowly add your sugar and mix until well incorporated. Spread on one half of you cakes and then place the other half on top.
To make the ganache just heat the cream until you have a good simmer going….do not boil! Pour over the chocolate chips let sit for a couple of minutes then stir until it’s well combined. Let sit for over 10 minutes to cool down. You can speed this process up in the fridge but make sure to stir every so often. Pour over cake, chill for 20 to 30 minutes.
Serve and Enjoy! ♥
For more dessert recipes check out my playlist:
I post every Saturday!
Please Click Like & Subscribe for my weekly videos! ♥
LINKS LINKS & more LINKS
My Blog
Follow my brain farts on Twitter!
Facebook The heck outta me!
Follow Me On Instagram
Follow my Boards on Pinterest!
Add me on Google+
Sunflower by Topher Mohr and Alex Elena
Youtube.com/audiolibrary
The BEST-Ever Raspberry Whipped Cream Frosting Recipe!! Extra FLUFFY & Fruity! With REAL Fruit!
FULL RECIPE HERE:
Fluffy, cream and light raspberry-flavored whipped cream frosting made with cream cheese, white chocolate and real raspberries! Super pipeable and holds it's shape!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest: