Chocolate Raspberry Cloud Recipes

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

Steps:

• To Make Crust:
• In a small bowl, mix together crushed cookies and melted butter.
• Press mixture into a 9 inch pie pan using your hands or the back of a spoon.
• Refrigerate until firm.
• To Make Filling:
• Whip 2 cups of cream until soft peaks form.
• Continue to whip while slowly adding sugar, followed by vanilla extract.
• Whip until stiff, then stir in 1/2 cup raspberry syrup.
• Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust.
• Cover with a layer of chocolate cookies.
• Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies.
• If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan.
• Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture.
• Cover carefully.
• Refrigerate at least 12 hours before serving.
• Pie will keep up to 3 days.
• Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer.
• If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.