Raspberries & Cream Chocolate Cake - The BEST Raspberry Cake!
FULL RECIPE HERE:
You'll love this raspberries and cream chocolate cake! A moist, chocolate cake filled with creamy, cream cheese frosting and raspberries! The flavor combination doesn't get any better than this - this is the best raspberry cake ever! Use the chocolate cake layers for any cake -- they're super moist and delicious!
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Beth's Chocolate Raspberry Pavlova Recipe | ENTERTAINING WITH BETH
Learn how to make my Chocolate Raspberry Pavlova Recipe. A great Christmas dessert idea!
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BETH’S CHOCOLATE RASPBERRY PAVLOVA RECIPE
Makes a 9 ½ inch pavlova
INGREDIENTS:
For Pavlova
4 egg whites
pinch of salt
1 cup (200 g) sugar
1 tbsp (15 ml) cornstarch
2 tsp (10 ml) vinegar
3 tbsp (45 ml) unsweetened cocoa powder
For Raspberry Sauce
12 oz (340 g) Raspberries
1 tbsp (15 ml) sugar
¼ cup (60 ml) water
For Whipped Cream:
2 cups (480 ml) heavy cream
1 tsp (5 ml) vanilla
2 tbsp (30 ml) powdered sugar
For garnish
½ cup (120 ml) raspberries
Dusting of powdered sugar
Fresh Mint Sprig
METHOD:
Preheat oven to 300F (150 C).
Line a baking sheet with parchment paper. Flip cake stand over and trace the size of the circle with a pencil on the parchment paper. Flip paper over. This will serve as a guideline for the size.
Whip egg whites until frothy, add salt and slowly add sugar while eggs whip. Once the whites begin to become stiff and glossy, add the cornstarch, vinegar and cocoa powder. Whip until combined and whites are stiff and glossy.
Turn onto parchment paper leaving a 2 inch border. Meringue will expand in the oven and meet the border once baked.
Bake 1 hour. Then turn off oven and leave door open 30 mins
Meanwhile combine the raspberries, sugar and water in a blender and puree. Place a sieve over a small bowl and pour raspberry ass mixture through a fine mesh sieve to catch the seeds. Work mixture through the sieve with a spoon.
Transfer meringue to your cake stand.
Make the whipped cream by placing the cream vanilla and powdered sugar in a mixer and whip until soft peaks forms.
Dollop whipped cream on top of meringue leaving a 2 inch (5 cm) border all around to expose the meringue. Drizzle raspberry sauce over whipped cream. Top with raspberries. Dust berries with powdered sugar and garnish with a sprig of mint.
Cut into slices and serve with the extra raspberry sauce on the side.
Chocolate Raspberry Mousse Cake
Chocolate Raspberry Mousse Cake is an elegant and decadent dessert bursting with raspberry flavor. Raspberries and chocolate have always made such a great match and this cake has both in abundance. This mousse cake has a moist cocoa brownie at the bottom, topped with a crunchy chocolate raspberry crunch and a delightful raspberry mousse. The cake is then covered with a chocolate ganache and beautifully decorated with fresh raspberries.
#chocolateraspberrymousse #moussecake #chocolateraspberrycake
To print the recipe check the full recipe on my blog:
Chapters:
0:00 - Intro
0:47 - Raspberry sauce
1:43 - Preparing gelatin
2:04 - Cocoa brownie
2:58 - Pan size
03:16 - Baking time
3:22 - Chocolate raspberry crunch
5:03 - Raspberry mousse
5:59 - Refrigerating time
6:02- Preparing for glazing
6:23 - Chocolate glaze
6:53 - Glazing the cake
7:33 - Decorating the bottom of the cake
8:06 - Decorating the top of the cake
9:07 - Enjoying the cake!
Ingredients
Makes 12 servings
Cocoa Brownie
1/3 cup (70g) vegetable oil
1/3 cup (70g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1 large egg
1/4 cup (30g) all-purpose flour
Chocolate Raspberry Crunch
2.5 oz (70g) shortbread cookie crumbs
1/2 cup (30g) paillete feuilletine
3 tbsp (6g) freeze-dried raspberries, optional
1.5 oz (40g) milk chocolate
1.5 oz (40g) semisweet chocolate
3 tbsp (42g) butter
Raspberry Mousse
18 oz (510g) raspberries, fresh or frozen
⅔ cup (135g) sugar
1 tbsp (15ml) lemon juice
1 tbsp (10g) gelatin powder
¼ cup (60ml) water
1 ⅔ cup (400g) whipping cream, 35% fat, chilled
Chocolate Glaze
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
For decoration
Fresh raspberries
Powdered sugar
Chocolate shards
Fresh mint leaves
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Raspberry Meringue Cake
*Ingredients*
baking powder, butter, eggs, flour, lemon, milk, olive oil, powdered sugar, raspberries, salt, sugar, vanilla extract
*Recipe*
Preheat the oven to 360 degrees F/180 degrees C.
Separate the yolks from the egg whites.
Put the yolks in a kitchen aid and mix for about 1 minute, until they are yellow pale and fluffy.
While your mixer is working, add the sugar, olive oil and milk. Continue to mix the ingredient for another minute.
Meanwhile, mix the flour with baking powder. Then, add them to the kitchen aid and mix until you get a smooth and shiny batter.
Grease with butter a springform pan (12 inches/32 cm diameter). Pour the batter in it and spread it evenly.
Bake the cake for 20 minutes.
In the meantime, add the water in a large pot, on medium heat.
Add 1 cup (110 grams) of powdered sugar and vanilla extract. Stir constantly until the sugar dissolves and you get a slightly thick sugar syrup.
When the cake is baked, set it aside to cool down. Then, use a toothpick to prick it.
Using a spoon, add the sugar syrup all over the cake. The liquid will make the cake moist and soft.
Top the cake with the raspberries.
Make the meringue: put the egg whites in the kitchen aid bowl, sprinkle some salt and start mixing.
When the egg whites form soft peaks, gradually start adding the remaining cup of powdered sugar.
Squeeze about 1 tablespoon of lemon juice over the egg whites.
When the egg whites are stiff peak – the peaks hold firmly, and the mixture is thick and heavy – the meringue is ready.
Top the cake with the meringue. If you want, add some chocolate decorations.
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The BEST Raspberry Buttercream Recipe - with Real Raspberry Flavor!!
GET THE RECIPE:
The best ever raspberry buttercream recipe with real raspberry flavor! If you’re looking for an amazing, fruity, delicious and pipeable raspberry frosting, this recipe is it! I make my berry buttercream with a zesty raspberry sauce, softened butter and confectioner’s sugar. You can actually smell the real raspberries in this frosting recipe! This recipe is part of my ‘Back to Cake Basics’ series, where I share basic cake, frosting and filling recipes you can mix and match for any cake recipe!
Use this frosting for cakes, cupcakes, macarons and other pastries! This recipe will frost 24 cups; one 3-layer, 8-inch cake; or one 2-layer, 9-inch cake.
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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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