RASPBERRY-WHITE CHOCOLATE COFFEE CAKE
Raspberries and white chocolate star in a glazed, streusel-topped coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease bottom and sides of 10-inch angel food (tube cake) pan with shortening or cooking spray; lightly flour. In small bowl, mix all streusel ingredients; set aside.
- In large bowl, beat all coffee cake ingredients except raspberries with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
- Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
- Cool coffee cake 10 minutes. Meanwhile, in 1-quart saucepan, heat all glaze ingredients over low heat, stirring constantly, until mixture is smooth and thin enough to drizzle. Remove coffee cake from pan. Drizzle glaze over warm coffee cake. Serve warm.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 36 g, TransFat 0 g
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
WHITE CHOCOLATE-RASPBERRY CAKE
White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.
Provided by Laura
Time 10h
Yield 12
Number Of Ingredients 16
Steps:
- Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
- Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
- Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
- Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
- Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
- Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
- Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.
Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g
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 CAKE WITH RASPBERRY FILLING
A great chocolate raspberry cake. I'm truly a novice, but it has turned out well each time I've baked it.
Provided by Soccercoach
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
- Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
- While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
- While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
- Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.
Nutrition Facts : Calories 735.6 calories, Carbohydrate 114.4 g, Cholesterol 66.4 mg, Fat 30.9 g, Fiber 9 g, Protein 10.8 g, SaturatedFat 11.3 g, Sodium 542.4 mg, Sugar 79.3 g
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- Preheat oven to 350°F (177°C). Spray a 9-inch baking pan* (see recipe note) with nonstick spray.
- Mix the sugar and flour together. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This takes a few minutes. Fold in the almonds. Set aside to use in step 4.
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 1-2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg and vanilla extract and beat until combined. Add the dry ingredients and begin beating on low speed. With the mixer running, slowly pour in the buttermilk. Finally, add the chocolate chips. Beat on low until everything is combined. Avoid over-mixing. Using a large spoon or rubber spatula, gently fold in the raspberries. They’ll break a little bit, but try to be extra careful.
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- Preheat oven to 350°F. Butter and lightly flour an8-x4-inch loaf pan; tap out any excess flour. Set aside.
- Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until just incorporated, about 15 seconds. Beat in lemon zest, lemon juice, and vanilla until just incorporated, about 1 minute. Stir together sour cream and 1/2 cup of the milk in a small bowl until well combined.
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