How To make Jam Filled Chocolate Cake ~

Mason Jar Cake Tutorial with Chocolate Raspberry Jam Filling

This post is sponsored by Ball® Home Canning This Chocolate Raspberry Jam is from their site and you'll love all the tips and tricks on their site teaching all the canning basics.
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I actually made a carved mason jar cake years ago for a client and it turned out so good I’ve always wanted to remake it and film it. So when Ball canning reached out to work together I knew exactly what I wanted to make.  And it turned out even better this time around!

To make the mason jar cake even more authentic I canned my own Jam to fill it with!

This was the first time I canned alone so I needed to get some supplies.  I ran to Target and got the Canning starter kit - it has all the supplies I needed to get started. It has a the rack, jar lifter, funnel, headspace/bubble remover tool and even pectin and jars! literally everything you need!!

Want more cake tutorials? Check out my CAKES by Ashlee Marie! carved, filled, airbrushed fantastic cake decorating tutorials playlist here

CHOCOLATE RASPBERRY JAM
8 cups fresh or frozen raspberries
1/4 cup lemon juice
2/3 cups pure cocoa powder
6 Tbsp. Ball Classic Pectin
4 cups sugar
Prepare the jars – wash with soapy water
Place the glass jars in a large pot of water with a rack on the bottom – make sure the water is 1-2 inches above the top of the jar
Bring to a boil and bring to 180 degrees, keep simmering until ready to use
Mix the coco powder and Ball classic pectin together.
In a stainless steel medium saucepan add the raspberries and lemon juice and smash.
Add the cocoa/pectin mixture and stir.
Bring to a boil and add the sugar and stir
Over high heat bring to a rolling boil that can’t be stirred down and boil hard for 1 min
Remove from heat.
One at a time bring out a jar, pouring out the water, and place on a towel.
Using the funnel fill the jar leaving ¼ inch headspace
Wipe the jam jar rim and place the lid on top, add the band and adjust to finger tightness.
Place the jar back into the pot of water and repeat until all the jars are filled
Bring the water back up to a boil and boil rapidly for 10 mins (remembering to adjust for altitude)
Turn of heat and let sit for 5 mins
Remove jars and let sit for 12-24 hours.
Check lid for seal (if one didn’t seal just place it in the fridge and use it first), and store in a cool dry place for 18 months
Refrigerate after opening.

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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can cook with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making

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RASPBERRY CAKE FILLING RECIPE

This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!

Raspberry Cake Filling Recipe:

24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water

Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.

Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.

Dissolve cornstarch into ½ cup water.

Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.

Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.

Pour the mixture into a bowl and allow it to cool completely.

*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!

Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)

Ingredients

• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)

Instructions

1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.

Swiss Meringue Recipe -

#RaspberryCakeFilling
#CakeDecorating
#Raspberries

Never fail at making CHOCOLATE GANACHE again! Literally everything you need to know

RECIPE:
SHOP:

NOTE: In the video I mention the quantities I used to make a whipped dark chocolate ganache. The cream should be 450g not 375g. Sorry about that!

Indulgence takes many forms, but few can rival the sheer delight of chocolate ganache! A velvety, luxurious concoction born from the marriage of chocolate and cream, ganache has become a beloved staple by bakers around the world. It’s simple to make, but easy to mess up! But not to worry, because in this video I’m going to share literally everything you need to know about ganache (including dark, milk, white, whipped and pipeable ganache) so you never fail at making one again!

RATIOS:

DARK CHOCOLATE GANACHE - 1:1 ratio of chocolate to cream. 

MILK CHOCOLATE GANACHE - 1.5:1 ratio of chocolate to cream.

WHITE CHOCOLATE - 2.5:1 ratio of chocolate to cream.

PIPEABLE DARK CHOCOLATE GANACHE - 2:1 ratio of chocolate to cream

WHIPPED DARK CHOCOLATE GANACHE - 1:3 ratio of chocolate to cream

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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Strawberry Cake Filling Recipe ????

Today I’m making a thick strawberry cake filling that is SO easy to make and tastes much better than any pre-made filling that you would buy at the grocery store. It’s super simple to make!

Strawberry Cake Filling

¾ Cup Water
3 Tablespoons Cornstarch
12 oz frozen unsweetened strawberries
¾ Cup Granulated Sugar
1 Tablespoon Lemon Juice

1. Pour water and cornstarch into a medium size sauce pan. Whisk into a slurry.

2. Pour strawberries, sugar and lemon juice into the pan and cook on medium-low for 10-15 minutes until the strawberries have broken down. Use a potato masher to mash the strawberries into a chunky consistency.

3. Once the filling has darkened and thickened up, transfer to a bowl and refrigerate to cool it down completely.

*The filling will last in the refrigerator for about a week. After the cake is filled, store it in the refrigerator. However, you can keep it out at room temperature for a few hours. Enjoy!

Cake Recipe:
Buttercream Recipe:

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CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry

Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.

#recipe #dessert #yummy

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???? You may also like:
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Chocolate Swiss Roll made easy at home

How to make delicious Chocolate and jam Swiss rolls at home simple step by step instructions

Victoria Sponge cake
Vanilla Extract
English Cream Scones
Sticky Toffee Pudding
Bread making

Ingredients for Chocolate & Strawberry Swiss Roll
3 Large eggs (room temperature)
80g / 3oz Granulated sugar
1tsp Vanilla extract
2 tbls / 30g / 1oz Vegetable oil
40g / 1½oz Plain or all purpose flour
30g / 1oz Cocoa powder
1tsp Baking powder
¼tsp Salt
200g / 7oz Fresh strawberries
100g / 3½oz White chocolate
200mls / 7oz Whipping cream

Ingredients for Jam Swiss Roll
3 Large or 4 small eggs (room temperature)
80g / 3oz Granulated sugar
1tsp Vanilla extract
2 tbls / 30g / 1oz Vegetable oil
80g / 2.8oz Plain or all purpose flour
1tsp Baking powder
¼tsp Salt
100g / 3½oz Jam of your choice

Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Thank You.

Music used
Guts and Bourbon Kevin MacLeod (incompetech.com)
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