Chocolate Raspberry Ruffle Cake Recipes

Steps:

• Puree raspberries in a food processor.
• Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
• Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
• Remove from heat and cool completely.
• Butter an eight inch cake pan and line bottom with parchment or waxed paper.
• Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
• Add butter and continue heating and stirring until butter melts.
• Remove from heat and add chocolate, stir until smooth and cool.
• (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
• Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
• Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
• Pour into prepared cake pan.
• Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
• Bake at 325°F for 42 to 45 minutes.
• Cake will have risen and not be completely "set".
• Remove from water bath and cool cake completely on a wire rack.
• Cake will "collapse" as it cools down.
• Run a thin knife around pan to loosen cake.
• Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
• To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
• Garnish with whipped cream and a few fresh raspberries and serve.
• If desired, cake can be made a day ahead of time.
• Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

Steps:

• In a large bowl, combine cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chips, cream and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Drop jam by teaspoonfuls onto filling; swirl with a knife. Place pan on a baking sheet. , Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For truffle layer, in a small heavy saucepan, combine cream and sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chips and jam until smooth. Transfer to a bowl; refrigerate for about 1 hour or until slightly set. Beat for 1-2 minutes or until light and fluffy. Gently spread over cheesecake. Refrigerate overnight., Garnish with raspberries and mint if desired.

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:

• MAKE THE CHOCOLATE SOUR CREAM CAKE:.
• Preheat oven to 350ºF.
• Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
• Sift together flour, baking soda and salt onto a piece of waxed paper.
• Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
• Stir until smooth. Let cool.
• Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
• Add brown sugar.
• Continuing to beat, gradually add granulated sugar over a 4 minute period.
• Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
• Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
• Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
• At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
• Divide batter between prepared pans and smooth top.
• Bake 35-40 minutes or until center springs back when gently pressed with a finger.
• Cool in pans on wire racks for 5 minutes.
• Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
• Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
• Cool cake layers completely.
• MAKE THE RASPBERRY SYRUP:.
• Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
• Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
• Keep syrup covered until ready to assemble the cake.
• MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
• Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
• Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
• Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
• Pour hot pureé over ground chocolate.
• Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
• Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
• Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
• With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
• With a spatula, scrape down the side of bowl.
• Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
• Turn chocolate/raspberry mixture into large bowl.
• Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
• Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
• ASSEMBLE THE TRUFFLE CAKE:.
• Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
• Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
• Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
• Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
• Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
• MAKE THE RAPBERRY-CASSIS SAUCE:.
• Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
• Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
• Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
• Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
• Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
• MAKE THE TRUFFLE FROSTING:.
• Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
• Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
• Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
• Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
• ASSEMBLE THE TRUFFLE CAKE:.
• Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
• Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
• Create decorative swirls in the frosting using the back of a soup spoon.
• Lightly dust the cake with cocoa powder.
• Store the truffle cake in refrigerator under a cake dome for up to 4 days.
• TO SERVE:.
• Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

Steps:

• Make cake:
• Preheat oven to 350°F. and butter a 10-inch springform pan.
• Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
• Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
• Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
• Make ganache:
• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
• Assemble cake:
• Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
• Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
• Just before serving, pick over raspberries and cover top of each wedge with raspberries.

Steps:

• For Glaze:
• Combine cream, butter and sugar in heavy large saucepan. Stir over medium heat until butter melts, sugar dissolves and mixture comes to simmer. Remove from heat. Add chocolate and vanilla. Stir until chocolate melts and glaze is smooth. Let stand until thick enough to spread, stirring occasionally, about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before using, whisk over low heat just until spreadable.)
• For cake:
• Preheat oven to 350°F.
• Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan bottoms with waxed paper; butter paper. Stir chocolate in top of double boiler set over simmering water until melted. Remove from over water.
• Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating to blend after each addition and occasionally scraping down sides of bowl. Mix in melted chocolate and vanilla. Mix in dry ingredients alternately with buttermilk in 3 additions each. Transfer batter to prepared pans, dividing equally.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool cakes completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
• For filling:
• Using electric mixer, beat cream, powdered sugar, framboise (if desired) and vanilla in large bowl until very firm peaks form. Transfer 1 1/2 cups whipped cream mixture to small bowl and chill. Fold 2 cups raspberries into remaining whipped cream mixture.
• Cut each cake layer horizontally in half. Using large tart pan bottom as aid, transfer 1 layer to platter. Slide waxed paper strips under edges of cake. Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry whipped cream over. Place second cake layer on work surface. Spread 2/3 cup glaze, then remaining raspberry cream over. Place atop first layer, using tart pan as aid. Top with third cake layer, pressing lightly to adhere (reserve fourth layer for another use). Smooth filling at edges of cake. Spread thin layer of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
• Spread remaining glaze over sides of cake. Spread or pipe reserved 1 1/2 cups whipped cream mixture over top of cake. Garnish with additional berries, if desired. Gently remove waxed paper from under cake. Cover cake with cake dome; chill at least 1 hour and up to 8 hours.