Chocolate Raspberry No Bake Cake
This Chocolate Raspberry No-Bake Cake is an easy icebox cake made with just 6 ingredients! It’s easy enough for kids to help with, and everyone will love the combination of dark chocolate, vanilla whipped cream, and tangy fresh raspberries.
PRINTABLE RECIPE HERE:
#sugarhero #cake #nobake #chocolate
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Chocolate Raspberry 4 layer Cake
τούρτα σοκολάτα βατόμουρο zoumero
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Serves 10-12:
For the chocolate sponge cake:
8 large eggs, separated
1 and 1/4 cups sugar, separated
1 and 3/4 cup cake flour
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the ganache:
6 ounces semi sweet chocolate
3/4 cup heavy whipping cream
For the chocolate syrup:
1 and 1/2 cups water
1 and 1/2 cups sugar
2 teaspoons cocoa powder
3/4 teaspoon instant coffee granules
For the raspberry whipped cream:
3 cups heavy whipping cream, cold
5 teaspoons powdered sugar
2 teaspoons pure vanilla extract
3 tablespoons raspberry jam
Preheat the oven to 325 degrees Fahrenheit, 163 degrees Celsius.
Line 2 (8 inch round) cake pans with parchment paper. Do not grease them.
Place the egg whites in a tabletop mixer with the whip attachment. Whip on high speed until they begin to raise in volume. Slowly stream in 1/4 cup of sugar and continue to whip until the egg whites are stiff. About 6 minutes.
Place the whipped egg whites into a large bowl and set aside.
Place the egg yolks, oil, vanilla extract and remaining cup of sugar in the mixing bowl and whisk until combined. Add coffee and whisk.
Sift together the cake flour, cocoa, baking powder and salt.
Add the sifted ingredients to the mixing bowl and whisk until combined.
Add 1/3 of the whipped egg whites to the chocolate mixture and whisk until combined.
Fold in the remaining egg whites carefully.
Evenly distribute the cake batter among the 3 prepared cake pans.
Bake 35-45 minutes or until a toothpick that is inserted in the center of the cake comes out clean.
Run a knife all around to release the cake and cool.
Once the cake is completely cooled they can be wrapped in plastic and stored in the freezer up to 1 month.
To make the chocolate soaking syrup, combine the sugar, coffee, cocoa and water in a saucepan. Bring to a boil while whisking frequently. Remove from heat and allow to come to room temperature.
To make the ganache, heat up the heavy whipping cream until it is scalding hot. Pour over chocolate and let it sit for 1 minute so that the chocolate softens and begins to melt. Whisk until smooth and shiny.
Now its time to make the raspberry whipped cream.
Combine the cream, powdered sugar, vanilla extract and raspberry jam in the bowl of a tabletop mixer.
Whisk beginning on low speed. Increase the speed slowly and continue to whisk until the mixture thickens and becomes the consistency of yogurt.
Place one of the cakes onto a cake stand and slice it into two layers carefully using a long serrated knife.
Set the second layer aside. Do the same with the two remaining cakes.
Pierce the cake layer with a fork all over and generously soak with the chocolate syrup.
Fill a pastry bag fitted with a star decorating tip with the raspberry whipped cream and form a ring around the border of the cake layer.
Place about 2 tablespoons of ganache in the center of the cake layer and spread. (You can put more ganache if desired)
Top with raspberry whipped cream over the ganache to fill in all the gaps. You can do this by creating rings with the pastry bag.
Place the other cake layer on top and repeat all the steps until you get to that final cake layer.
Pierce the cake layer and soak with chocolate syrup.
Pipe rosettes all around the top border of the cake. Fill the center with ganache.
Garnish with fresh raspberries.
Allow the cake to set in the refrigerator at least 2 hours before slicing. Slicing immediately will cause the entire cake to fall apart!!
Enjoy!
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I Caked A GIANT BOUNTY BAR! | Realistic Novelty Cakes! Coconut & Chocolate Cake! How to Cake It
Two Giant Bounty Bars. AND macaroons! AND mini cakes! This video is all about one of my favorite combos: coconut and chocolate! Recipes below!
???????? Coconut Macaroons Recipe ????????
INGREDIENTS:
3 1/2 cups sweetened shredded coconut
1 cup condensed milk
1 tsp vanilla extract
pinch of salt
2 large egg whites
1 pound melting wafers, milk or dark chocolate
INSTRUCTIONS:
1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat.
2. In a large mixing bowl, combine the sweetened shredded coconut, condensed milk, vanilla, and salt with a rubber spatula until fully combined. Set aside.
3. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks (you can also do this by hand with a whisk!). Make sure not to over beat the egg whites so they do not split.
4. Use a rubber spatula to gently fold the egg whites into the coconut mixture.
5. With a small ice cream scoop, or two spoons, form mounds of the coconut mixture onto your baking sheet. Make sure they are at least 2 inches apart.
6. Bake for 15 minutes or until the macaroons are golden brown. Remove from the oven and allow to cool completely.
7. While the macaroons are cooling, melt the melting wafers in the microwave in 10-15 second increments until fully melted. Make sure to stir in between so the chocolate doesn't burn!
8. When the macaroons have cooled completely, dip the bottoms into the melted chocolate, or you can even drizzle the chocolate over top! Set aside on a baking sheet lined with parchment paper or a silicone mat until the chocolate has completely set.
9. Enjoy immediately. Tip: you can also store these in an airtight container for up to a week in the refrigerator!
Welcome to How To Cake It with Yolanda Gampp. Yolanda is your expert guide to transforming everyday ingredients into incredible, novelty cakes like her famous Watermelon Cake. Each episode showcases the step-by-step process of creating unique and tasty treats, from layered buttercream cakes to amazing cake boards! Yolanda shares recipes, tips, and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and elevating any cake's appearance. You'll also learn how to make the perfect chocolate cake, vanilla frosting and much more! Leave a comment with your cake idea and you may just see it on the channel! New videos every Tuesday at 11am EST.
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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 and Walnuts Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time, sweet and sour raspberries are shimmering in this tart cake.
In the center is walnut almond cream with crunchy nuts and moist sponge, making it a very tasty sweet.
I made a chocolatey tart arrangement based on the look of a cake from the sweet store And MERCI.
0:00 Digest
0:19 Tart Chocolat
3:35 Almond Cream
4:48 Raspberry Sauce
7:00 Raspberry glaze (glace raspberries)
9:23 Finished Raspberry and Walnut Tart
10:56 Cacao notes (And MERCI 's cake I used as a reference)
[Book] Chocolate Cacao recipe book on sale now!
This is a book about chocolate sweets. Chocolate Sweets BOOK
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Ingredients and recipe
[Tart (20cm tart mold)
Unsalted butter: 75g
Powdered sugar: 48g
Whole egg: 36g
A - flour: 125g
A - Cocoa powder: 16g
[Directions].
Cream the butter and mix in the powdered sugar.
Beat the whole egg.
Add the beaten eggs into the batter in a few additions.
Pour the beaten egg mixture into the batter.
Wrap in plastic wrap and refrigerate for at least 3 hours.
Butter the mold and keep it in the refrigerator.
Roll out the dough to a thickness of 3 mm, poke holes in it with a fork, and let it rest in the refrigerator.
[Raspberry purée (in tart)
Raspberries: 50 g
Raspberry puree: 20g
Granulated sugar: 15g
[Almond cream]
Unsalted butter: 80g
Powdered sugar: 80g
Whole egg: 80g
Almond powder: 80g
Roasted walnuts: 60g
[Directions]
1. Knead the butter and mix in the powdered sugar.
Measure out the beaten whole eggs and divide into 3 portions. Divide the almond powder into portions and add the walnuts.
Spread a thin layer on the tart.
Spread the raspberry puree.
Pour the almond cream over the puree, fill with walnuts and level the surface.
Preheat the oven to 180°C, then lower the temperature to 170°C and bake for 40-45 minutes.
[Syrup]
Water: 50ml
Sugar: 50g
[Raspberry glaze]
A - Frozen raspberries: 80g
A - Raspberry puree: 100g
A - Granulated sugar: 120g
B - Powdered gelatin: 5g
B - Water: 25g
[Raspberry jam / recipe]
1. Add water to the gelatin powder and let it soften (B).
2. Put the ingredients in A in a saucepan and cook over heat while mashing.
Transfer to a bowl and let cool to around 55℃.
4. Heat the softened gelatin slightly in a microwave oven to dissolve it. Do not make it above 60°C at this time.
Once all the ingredients are mixed, spread evenly over the top of the tart and chill in the refrigerator until firm.
Place a round plate in the center of the tart and sprinkle the surrounding area with unmelted powdered sugar.
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#raspberry
#tart
#chocolateCacao
The BEST Raspberry Lemon Cake Recipe!! With Raspberry Lemon Macarons!!
FULL RECIPE HERE:
The most amazing raspberry lemon cake recipe ever!! White chocolate cake layers are filled with fresh raspberries and lemon curd and frosted in a tart, lemon butter cream! This show-stopping cake brings together sweet and tart flavors, creating a delightful symphony in your mouth! Top the cake off with raspberry macarons for a fabulous presentation!
RASPBERRY MACARONS Recipe:
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