How To make Glazed Raspberry Fudge Cake
Cake: 1/3 c Cake flour
2 ts Baking powder
6 tb Unsalted butter; soft
1 c Sugar
5 lg Eggs; separate
5 oz Semisweet chocolate; melt,
Cool slightly 2 tb Cocoa
1 tb Vanilla
1 tb Dark rum
1 tb Water
1/4 ts Cream of tartar
1/4 ts Salt
Glaze: 2 tb Raspberry preserves
2 tb Water
2 tb Unsalted butter
3 oz Semisweet chocolate
3/4 c Powdered sugar, sifted
1 1/2 ts Dark rum
2 pt Raspberries; (2 to 4)
Sift flour and baking powder in bowl. Set aside. Use mixer to cream butter and 3/4 cup sugar. Add egg yolks, 1 at time, until mixture is satiny. Add melted chocolate, cocoa, vanilla, rum and water. Mix well. Add flour mixture. Mix well. In large, grease-free mixing bowl, beat egg whites on low speed until frothy (easiest to do with stand mixer). Add cream of tartar and salt. Beat until they hold soft peaks. Slowly add remaining sugar by tb. Do not overbeat. Peaks should still be soft. Stir 1/4 whites into batter. Gently fold in remaining whites. Transfer batter to generously greased (9-inch) springform pan, bottom lined with greased parchment or wax paper. Smooth surface. Bake at 350~ until well browned and crusty and wooden pick inserted into center comes out without batter (it is not bone dry), about 35 minutes. Cool in pan on cooling rack until completely cooled. Cake will deflate as cools. Use sharp flexible knife to carefully separate cake from collar, then from bottom of spring form. Place piece of plastic wrap over cake and gently compress high edges of cake to make uniform surface. Invert cake onto serving platter. Remove paper. GLAZE- Heat raspberry preserves until flowing. Brush onto top and sides of cake. Combine water, butter and chocolate in microwaveable dish or small pot. Gently melt chocolate. Add powdered sugar and rum. Stir well. Let glaze stand until slightly thickened and spreadable. Use flexible spreader to coat sides and top of cake with glaze. Can be made day ahead and held at room temperature, covered airtight. Serve with raspberries, passed separately in bowl. -----
How To make Glazed Raspberry Fudge Cake's Videos
The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
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Heart Shaped Chocolate Raspberry Cake Recipe | Just Cook!
#chocolate #cake #recipe
Heart Shaped Chocolate Raspberry Cake
Looking to make something special for that special someone this Valentine's Day?
Here's the perfect recipe for you.
Follow this recipe and learn how to make the Luxurious Heart Shaped Chocolate Raspberry Cake. This beautiful cake is made with layers of rich and soft chocolate sponges and chocolate raspberry ganache, topped with a thick layer of light raspberry buttercream, and covered with beautiful mirror chocolate glaze. To finish it off, the cake is decorated with fresh and freeze dried raspberries and white chocolate.
It's so shiny you can see your reflection!
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INGREDIENTS:
FOR THE SPONGE
* 220g All-purpose Flour
* 300g Caster Sugar
* 45g Cocoa Powder
* 2g Baking Powder
* 3g Bicarbonate of Soda
* 1g Salt
* 2 Large Eggs
* 115g Vegetable Oil
* 225g Milk
FOR THE GANACHE
* 220g Heavy Cream
* 45g Milk
* 220g Dark Chocolate
* 200g Raspberry Puree
* 45g Butter
FOR THE BUTTERCREAM
* 1/2 Recipe of Italian Meringue Buttercream (Recipe:
* 62g Seedless Raspberry Jam
* Pink Food Colouring
FOR THE CHOCOLATE GLAZE
* 12g Gelatine Powder
* 60g Cold Water
* 70g Cocoa Powder
* 95g Water
* 200g Caster Sugar
* 140g Heavy Cream
* Freeze Dried Raspberries
I used a 8 inch (20cm) heart-shape cake tin.
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EGGLESS DEVILS FOOD CAKE + FROSTING | BEST EVER LAYERED CHOCOLATE CAKE| RICH CHOCO FROSTING
This video is all about making the BEST eggless chocolate cake layered with the most decadent chocolate fudge frosting.
If you want to make a chocolate cake for a special occasion then this is the cake you need. The light devil's food chocolate cake sponge with the indulgent frosting is the perfect combination.
I topped my cake with some lovely chocolate shavings. All you need to do is melt some chocolate, spread in thin on parchment and let it set. Once set, using a bench scraper, scrape the chocolate lengthwise and they'll automatically start rolling. Easy three steps and your chocolate cake garnish is ready!
I have made an eggless version today but you can also make it with egg. Just replace curd with 2 eggs.
Ingredients
For the cake
1 ½ cup (180gms) maida
¾ cup (90gms) cocoa powder
½ tsp (3gms) baking soda
1 tsp (4gms) baking powder
¾ cup (180ml) vegetable oil
1 ½ cup (300gm) caster sugar
1 cup (285gms) curd
½ tsp vanilla extract
½ cup (120ml) milk + 1tsp (5ml) vinegar
For chocolate fudge frosting
1 cup (200gms) butter
2 cups (260gms) icing sugar
1/2 to 3/4 cup cocoa powder *
1 cup (175gms) melted chocolate
1 cup (230ml) warm cream
To top
Chocolate shavings
* Personally, I love making this frosting with cocoa powder, to give it a deep chocolate flavor. That is why I add 3/4 cup cocoa powder here. However, if you want to keep the chocolate flavor more on the sweeter side, then you can reduce the quantity of cocoa powder and add 1/2 cup instead.
For more content and recipes you can find me on Instagram @shivesh17 and check out my website bakewithshivesh.com
Raspberry Mocha Fudge Cake | Delish + Realtor®
This dessert will help you forget the house that got away.
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Easy Flourless Chocolate Fudge Cake
This rich chocolate cake is like a cross between fudge, cake and a brownie. It’s moist, packed with chocolate flavor and has a melt in your mouth texture. And since this cake doesn’t use flour, it’s gluten-free as well.
I’ve topped this decadent chocolate cake with an easy ganache glaze, because more chocolate is always better in my book, but a dusting of powdered sugar would work just as well.
So, whether you’re looking for a great chocolate cake, an easy dessert or a gluten-free treat, this recipe is for you.
Ingredients (Makes one 8-inch (20 cm) cake)
-Cake
Chocolate, 60% Cacao 5 oz (142 g)
Butter, unsalted ½ cup (113 g)
3 Large Eggs (150 g)
Sugar, granulated ¾ cup (150 g)
Salt ½ tsp (3 g)
Vanilla Extract 1 tsp (5 mL)
Espresso Powder ½ tsp (1 g)
Cocoa Powder ⅓ cup (30 g)
-Ganache
Chocolate, 60% Cacao 4 oz (113 g)
Heavy Cream ¼ cup (60 mL)
Directions
1. Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) round pan with parchment.
2. Add the chocolate and butter to a microwave-safe bowl, and heat until the butter is melted, and the chocolate has softened. Stir until the chocolate and butter are well combined and the mixture is smooth. Set aside.
3. Whisk the eggs and sugar until pale. Stir in salt, vanilla extract, and espresso powder. Pour the chocolate mixture into the eggs and whisk until smooth. Add the cocoa powder and mix until incorporated.
4. Pour the batter into the prepared pan and bake for 25-30 minutes or until the cake is set and a toothpick inserted into the center comes out with moist crumbs. Cool completely before glazing with ganache.
5. To make the ganache, heat chocolate and heavy cream until chocolate begins to melt. Stir until smooth. Cool to room temperature before using.
6. Pour the cooled ganache over the cooled cake and spread to cover cake.
Chapters
0:00 Intro
0:10 Melt butter and chocolate
0:29 Whisk eggs and sugar
0:47 Add espresso, salt and vanilla
1:09 Add the butter/chocolate mixture
1:28 Stir in cocoa powder
1:47 Pour into pan and bake
2:10 Make ganache for glaze
2:31 Glaze cake
2:45 Decorate with raspberries
3:05 Cut and eat
Chocolate Ganache Recipe | All My Tips and Tricks!
This rich, silky Chocolate Ganache is beyond easy to make and perfect for chocolate glazes, filling cakes, and even making truffles! You don't have to just use cream either, in this post, we go over some of the many delicious flavors you can add to make a ganache to suit almost any dessert! This video shows you how to make everything from a thin ganache perfect for pouring to a thick ganache great for drip cakes and truffles.
RECIPE:
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