CHOCOLATE RASPBERRY CAKE
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 27
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.
Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
CHOCOLATE RASPBERRY PUDDING CAKE
Make and share this Chocolate Raspberry Pudding Cake recipe from Food.com.
Provided by litldarlin
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F
- Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
- Stir in milk, butter and vanilla until well mixed.
- Stir in raspberries.
- Combine hot water and chocolate syrup in small bowl.
- Pour evenly over batter.
- Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
- Let stand 25 minutes.
- Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.
Nutrition Facts : Calories 254.4, Fat 5.9, SaturatedFat 3.4, Cholesterol 12.3, Sodium 324.8, Carbohydrate 49.4, Fiber 2.9, Sugar 31.8, Protein 3.1
WARM CHOCOLATE RASPBERRY PUDDING CAKE
Gourmet: Jan 1999 The beauty of this cake is that the frosting is baked in the same pan with the batter. When the cake is inverted onto a cake plate a few minutes after baking, it is bathed, miraculously, with frosting. Although this cake is best served warm, it is also delicious at room temperature.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.
- Make frosting:.
- Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.
- Make cake batter:.
- In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
- Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes. Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F 10 to 15 minutes.
- Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
- Serve cake garnished with raspberries.
Nutrition Facts : Calories 536.3, Fat 25.6, SaturatedFat 15.5, Cholesterol 139.4, Sodium 312.2, Carbohydrate 73.6, Fiber 2.8, Sugar 45.3, Protein 6.4
CHOCOLATE-RASPBERRY CAKE
Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.
Provided by vlynn
Categories Chocolate Cake
Time 2h35m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
- Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
- Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
- Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
- Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
- Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
- Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g
More about "chocolate raspberry pudding cake recipes"
CHOCOLATE RASPBERRY PUDDING CAKE RECIPE …
From landolakes.com
4.8/5 (5)Calories 220 per servingServings 9
- Place flour, sugar, cocoa, baking powder and salt into prepared pan; stir with fork to combine. Stir in milk, butter and vanilla until well mixed. Stir in raspberries.
- Combine hot water and chocolate syrup in bowl. Pour evenly over batter. Bake 30-35 minutes or until center is set and edges pull away from sides of pan. Let stand 20-25 minutes or until slightly cooled. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.
WHITE CHOCOLATE RASPBERRY CAKE - THE ITSY-BITSY …
From itsybitsykitchen.com
MOST AMAZING CHOCOLATE PUDDING CAKE
From prettysimplesweet.com
CHOCOLATE RASPBERRY PUDDING CAKE
From nigella.com
CHOCOLATE RASPBERRY CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory DessertCalories 739 per serving
31 CHOCOLATE AND RASPBERRY DESSERTS WE LOVE - TASTE OF HOME
From tasteofhome.com
HAVE YOUR CAKE AND EAT IT, TOO, WITH 27 CAKE FLAVORS—RANKED
From msn.com
WHITE CHOCOLATE RASPBERRY BUNDT CAKE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
NOTHING BUNDT CAKE WHITE CHOCOLATE RASPBERRY BUNDT CAKE …
From pinterest.com
4 INGREDIENT CHOCOLATE PUDDING CAKE - FAVORITE FAMILY …
From favfamilyrecipes.com
RASPBERRY PUDDING CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE RASPBERRY PUDDING POKE CAKE - GOODENESS GRACIOUS
From goodenessgracious.com
CHOCOLATE RASPBERRY PUDDING CAKE ⋆ BISCUITS TO BROWNIES
From biscuitstobrownies.com
CHOCOLATE RASPBERRY PUDDING CAKE RECIPE | LAND O’LAKES
WHITE CHOCOLATE RASPBERRY PUDDING - A LATTE FOOD
From alattefood.com
30 LOVELY SPRING CAKES FOR ANY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
NIGELLA LAWSON’S CHOCOLATE RASPBERRY PUDDING CAKE - THE HAPPY …
From thehappyfoodie.co.uk
SOUTHERN EASTER DESSERTS AND SWEETS RECIPES
From juliassimplysouthern.com
CHOCOLATE RASPBERRY ESPRESSO PUDDING CAKE - HOMEMADE HOME
From homemadehome.com
COOKIE BUTTER BREAD PUDDING - A BAJILLIAN RECIPES
From abajillianrecipes.com
CHOCOLATE PUDDING CAKE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
You'll also love