Raspberry Cream Cheese Layered Coffee Cake
This rich coffee cake is layered with cream cheese and raspberries and swirled with a ribbon of cinnamon sugar. The final touch? A buttery brown sugar streusel!
Coffee cake will keep for 3 days stored in an airtight container stored at room temperature.
Fresh raspberries can be replaced with any fresh berry or stone fruit.
FULL RECIPE:
Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!
Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze.
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Ingredients
Cake
¾ cup (100 g) cake and pastry flour
⅔ cup (140 g) granulated sugar
¼ cup (30 g) Dutch process cocoa powder
½ tsp (2.5 g) baking soda
¼ tsp (1.25 g) salt
¼ cup (60 g) cool unsalted butter, cut into pieces
¼ cup (60 mL) hot, strongly-brewed coffee
¼ cup (60 mL) milk
1 large egg, at room temperature
1 tsp (5 mL) vanilla extract
Raspberry Mousse
400 g frozen raspberries, thawed (keep juices)
2 cups (500 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 Tbsp (1 pkg/7 g) unflavoured gelatin powder
4 large egg yolks
1 large egg
⅔ cup (140 g) granulated sugar
3 Tbsp (45 mL) lemon juice
Ganache Glaze
4 oz (120 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter
1 Tbsp (15 mL) corn syrup
Fresh raspberries, for garnish
Directions
Cake
1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease a 9-inch (23 cm) cake pan and line the bottom with parchment. Dust the sides of the pan with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the pan, and then tip out onto a cooling rack to cool completely to room temperature. The cake can be baked a day ahead, wrapped and stored at room temperature before assembling.
5. To prepare for assembly, lightly grease and line the sides of a 9-inch (23 cm) springform pan with parchment paper so that it comes just a little above the top of the pan. Set the cooled chocolate cake into the bottom of the pan.
Raspberry Mousse
1. For the raspberry mousse, puree and strain the raspberries and measure out 1 cup (250 mL) to use. Whip the cream to a soft peak, stir in the vanilla, and chill until ready to assemble. Stir the gelatin into ¼ cup (60 mL) of cool water in a small dish and set aside.
2. In a large metal bowl, whisk the egg yolks, whole egg, sugar and lemon juice together. Place the bowl over a pot of gently simmering water and whisk constantly and rather vigorously (or you can use electric beaters) until they are frothy and doubled in volume, and registers 175 ºF (80 ºC). Remove the bowl from the heat and whisk in the softened gelatin (the mixture will go fluid). Whisk in the raspberry puree – this will cool down the mixture, but make sure it has cooled to room temperature before folding in the whipped cream in 2 additions. Pour the mousse into the pan and spread to level if needed (the mousse will be somewhat fluid at this point). Chill the mousse for at least 6 hours before unmolding (this can be done a day ahead of serving.
Ganache Glaze
1. For the ganache glaze, put the chocolate, butter and corn syrup in a small metal bowl and place this over a small pot of barely simmering water, stirring with a spatula until melted. Set aside to cool slightly until it is at room temperature and a little thickened (you can re-warm if it sets up too much, or if you make it ahead).
2. Remove the ring from the springform pan and peel away the parchment paper from the mousse. Carefully transfer the cake onto a serving platter or cake stand. Pour the ganache glaze over the cake and gently coax the glaze to the edges so that it drips down a little without running down. The chilled mousse will set the chocolate, so you need to work quickly. Top the cake with a few fresh raspberries and chill until ready to serve.
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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
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Easy Raspberry Sour Cream Coffee Cake | Raspberry Cake Recipe Without Egg | EASY RICE COOKER CAKES
Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
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• PRODUCTS USED are linked below the recipe
Enjoy a yummy Raspberry Cake any time of the year by using frozen raspberries. Mine are a bit sour but tastes great in this cake. Double the recipe if you want a larger cake or baking in larger pan. Enjoy!
Easy Raspberry Sour Cream Coffee Cake | Raspberry Cake Recipe Without Egg | EASY RICE COOKER CAKE RECIPES
NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video
INGREDIENTS:
• 1/2 cup (73g) ALL PURPOSE FLOUR
• 1/2 cup (73g) CAKE FLOUR
• 1 tsp (5g) BAKING POWDER
• 3 tbsp (48g) AQUAFABA (or 1 whole egg)
• 1/3 cup (63g) SUGAR
• A Pinch of SALT
• 1/2 tsp (3g) VANILLA EXTRACT
• 1/4 cup (60ml/60g) MELTED UNSALTED BUTTER (omit salt if using salted butter)
• 1/3 cup + 1 tbsp (100g) SOUR CREAM
• 1 cup (100g) RASPBERRIES (fresh or frozen)
• 1 tbsp (15g) SUGAR
TOPPINGS:
• RASPBERRIES
• ICING SUGAR
HOW TO MAKE IT:
1. Whisk together flour and baking powder together in a small bowl
2. In a large mixing bowl, add aquafaba (or egg), sugar, salt and vanilla extract. Whisk until the sugar is dissolved. Add the melted butter and sour cream and whisk until well combined
3. Fold in the flour and mix until incorporated. The batter will be very thick
4. Pour into lined pot/pan and smooth out the batter as much as you can. Tap a few times to distribute the batter
5. Top it with the raspberries then sprinkle the sugar on top
5. Bake for 2 bake cycles (60 min) and check. Rice cooker varies so bake longer as needed
6. Let is cool for 10-20 minutes before enjoying. If topping with icing sugar, let it cool completely first. Now pour that hot cup of coffee or tea and enjoy!
OVEN BAKING:
Bake in greased and lined pan in 350F (180C) oven for 25-35 minutes. Ovens varied so check about 25 minutes and bake longer as needed
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My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or obligation to you. But if YOU USE my links, it will help me buy baking ingredients to make MORE of your favorite goodies!
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Easy Blueberry Coffee Cake Recipe
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
RECIPE:
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