Best 7 Chocolate Angel Cake With Raspberry Orange Sauce Recipes

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Indulge in a culinary masterpiece with our Chocolate Angel Cake adorned with Raspberry Orange Sauce, a symphony of flavors that will tantalize your taste buds. This heavenly cake boasts a light and fluffy angel food cake base, perfectly complemented by a rich and decadent chocolate ganache. As you delve deeper into this culinary delight, you'll encounter a delightful Raspberry Orange Sauce, a vibrant and tangy accompaniment that adds a burst of freshness to each bite. Prepare to be captivated by this exquisite dessert, perfect for any special occasion or as a sweet treat to brighten your day.

The Chocolate Angel Cake recipe guides you through the process of creating the ethereal angel food cake base, ensuring a delicate and airy texture. The accompanying Chocolate Ganache recipe provides step-by-step instructions for crafting a luscious and velvety ganache that will coat the cake in a layer of pure chocolate bliss. Finally, the Raspberry Orange Sauce recipe unveils the secrets behind this vibrant and flavorful sauce, combining the sweetness of raspberries with the tangy zest of oranges.

With detailed instructions and helpful tips, this article equips you with the knowledge and confidence to recreate this culinary masterpiece in your own kitchen. Prepare to embark on a delightful baking journey as you whip up this Chocolate Angel Cake with Raspberry Orange Sauce, a true testament to the art of dessert making.

Here are our top 7 tried and tested recipes!

CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE



Chocolate Ganache Cake with Raspberry Sauce image

Divine and heavenly are the words that come to mind when I take a bite of this fudgy, luscious cake. Nothing soothes the soul like dark chocolate. - Laura Moore, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 18

2 pounds semisweet chocolate, chopped
1-1/4 cups butter, cubed
8 large eggs
1/4 cup all-purpose flour
GANACHE:
2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
SAUCE:
2 packages (12 ounces each) frozen unsweetened raspberries, thawed
1 cup sugar
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon orange extract
CHOCOLATE WHIPPED CREAM:
1 cup heavy whipping cream
3 tablespoons sugar
2 tablespoons baking cocoa
1/2 teaspoon vanilla extract

Steps:

  • Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

Nutrition Facts : Calories 777 calories, Fat 56g fat (33g saturated fat), Cholesterol 199mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 7g fiber), Protein 10g protein.

CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRY SAUCE



Chocolate Angel Food Cake with Raspberry Sauce image

"When I needed a light dessert for guests who were on a restricted diet, I combined two of my favorite recipes to create this chocolate cake with berry sauce," says Lana Drum, Maryville, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package (16 ounces) angel food cake mix
1-1/4 cups cold water
1/2 cup baking cocoa
RASPBERRY SAUCE:
Sugar substitute equivalent to 1/4 cup sugar
2 teaspoons cornstarch
1 package (12 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups reduced-fat whipped topping

Steps:

  • In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool., Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

Nutrition Facts : Calories 184 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 4g protein.

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE



Lemon-Vanilla Angel Food Cake with Raspberry-Blueberry Sauce image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 13

2 cups fresh or unsweetened frozen raspberries
1/3 cup raspberries preserves or jam
1/3 cup water
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries (small berries work better here)
1 1/2 cups egg whites
Butter to grease pan (if using a pan without a removable bottom)
1 cup all-purpose flour, or 1 1/4 cups cake flour
1 cup granulated sugar, or 2 cups confectioners' sugar
1 1/2 teaspoons cream of tartar
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Confectioners' sugar (optional)

Steps:

  • For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
  • For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

RASPBERRY ORANGE TRIFLE



Raspberry Orange Trifle image

Provided by Ina Garten

Categories     dessert

Time 2h12m

Yield 6 to 8 servings

Number Of Ingredients 27

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
  • Place a layer of cake, jam side up, in the bottom of a 2 1/2 to 3-quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries, and orange cream, ending with a third layer of cake, jam side down, and raspberries.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for awhile at room temperature.
  • Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
  • Combine the milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
  • Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  • With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
  • Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake with Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 cup semisweet chocolate chips (6 oz)
1/2 cup butter or margarine
1/2 cup Gold Medal™ all-purpose flour
4 eggs, separated
1/2 cup sugar
1 box (10 oz) frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 to 2 tablespoons orange- or raspberry-flavored liqueur, if desired
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
Fresh raspberries, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
  • In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
  • Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
  • Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
  • Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 360, Carbohydrate 40 g, Cholesterol 105 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 31 g, TransFat 1/2 g

CHOCOLATE ANGEL CAKE WITH RASPBERRY-ORANGE SAUCE



Chocolate Angel Cake with Raspberry-Orange Sauce image

Number Of Ingredients 10

2 tablespoons baking cocoa
1 package Betty Crocker 1-step white angel food cake mix
1 1/4 cups cold water
Raspberry-Orange Sauce (below)
1 (8-ounce) container frozen whipped topping, thawed, or 3 cups Sweetened Whipped Cream (see Fabulous Frostings and Glazes chapter)
Raspberry-Orange Sauce:
1 (10-ounce) package frozen raspberries in light syrup, thawed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons orange juice

Steps:

  • 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.2- Stir cocoa into cake mix. Beat cake mix and cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.4- While cake is cooling, make Raspberry-Orange Sauce.5- Run knife around edges of cake remove from pan. Split cake horizontally to make 3 layers. Spread 1 cup whipped topping and slightly less than 1/2 cup sauce over 1 cake layer (sauce may not completely cover layer). Repeat with second layer. Top with remaining layer. Spread remaining sauce over top of cake. Drop remaining whipped topping in dollops on top of sauce. Store covered in refrigerator.Raspberry-Orange Sauce:Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. Mix sugar and cornstarch in 1-quart saucepan stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely, about 30 minutes.High Altitude (3500 to 6500 feet): Heat oven to 325°. Add 1/3 cup cornstarch to the cocoa and dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds, then beat on medium speed 3 minutes. Bake 53 to 58 minutes.1 Serving: Calories 220 (Calories from Fat 20) Fat 2g (Saturated 2g) Cholesterol 0mg Sodium 260mg Carbohydrate 48g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 2% Vitamin C 8% Calcium 2% Iron 4%.Betty's Tip: For the sauce, be sure to mix the sugar and cornstarch together before the liquid is added to prevent the cornstarch from getting lumpy. If you have any leftover sauce, it also makes a great topping for chocolate cake or ice cream!From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE



Decadent Chocolate Cake With Raspberry Sauce image

Springform pans aren't just for cheesecake. Use one to bake this rich chocolate cake, and indulge in every sweet chocolate-raspberry bite. I haven't tried this yet so the servings are a guess. Because it sounds so rich, it may serve more people. Cook time includes the chill time.

Provided by lazyme

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup butter or 1/2 cup margarine
1/2 cup all-purpose flour
4 eggs, separated
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons light corn syrup
1/2 cup whipped cream
fresh raspberry, if desired
1 (10 ounce) package frozen raspberries, thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange liqueur (to taste) or 1 tablespoon raspberry liqueur, if desired (to taste)

Steps:

  • Heat oven to 325ºF.
  • Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
  • Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
  • Stir in flour until smooth.
  • Stir in egg yolks until well blended.
  • Beat egg whites in large bowl with electric mixer on high speed until foamy.
  • Beat in sugar, 1 tablespoon at a time, until soft peaks form.
  • Gently stir chocolate mixture into egg whites.
  • Spread in pan.
  • Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
  • Run knife along side of cake to loosen; remove side of springform pan.
  • Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
  • Place on serving plate.
  • Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
  • Spread over top of cake, allowing some to drizzle down side.
  • Place whipped cream in decorating bag fitted with tip.
  • Pipe a rosette on each serving. Serve with Raspberry Sauce.
  • Garnish with fresh raspberries.
  • Raspberry Sauce:.
  • Add enough water to reserved juice to measure 1 cup.
  • Stir together sugar and cornstarch in 1-quart saucepan.
  • Stir in juice and raspberries.
  • Heat to boiling over medium heat.
  • Boil and stir 1 minute; strain.
  • Stir in liqueur.
  • Refrigerate any remaining sauce.

Nutrition Facts : Calories 486.5, Fat 27.4, SaturatedFat 16.1, Cholesterol 146.7, Sodium 149.6, Carbohydrate 60.8, Fiber 3.7, Sugar 45.8, Protein 5.8

Tips:

- To achieve a light and fluffy angel food cake, it's crucial to whip the egg whites until they form stiff peaks. This incorporates air into the mixture, resulting in a delicate and airy texture. - To ensure the cake rises evenly, use a tube pan with a removable bottom. This allows for proper air circulation and prevents the cake from sticking to the pan. - For a perfectly moist cake, don't overmix the batter once you add the flour. Overmixing can develop gluten, resulting in a tough and dense texture. - To create a smooth and glossy raspberry-orange sauce, strain the mixture through a fine-mesh sieve to remove any seeds or pulp. This will ensure a silky and elegant sauce. - Chilling the cake before frosting helps to stabilize it and prevent crumbs from mixing into the frosting. This results in a cleaner and more professional-looking finish.

Conclusion:

This chocolate angel cake with raspberry-orange sauce is a delightful dessert that combines light and airy cake with a tangy and flavorful sauce. By following these tips and the detailed recipe instructions, you can create a stunning and delicious cake that will impress your friends and family. The combination of chocolate and raspberry-orange flavors is a perfect balance of sweetness and acidity, making it a versatile dessert that can be enjoyed for various occasions. Remember, baking is a skill that requires practice and patience. Don't be discouraged if your first attempt doesn't turn out perfectly. Keep experimenting with different recipes and techniques, and you'll eventually master the art of creating beautiful and delicious cakes.

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