Best 3 Deep Chocolate Raspberry Cake Recipes
Indulge in the symphony of flavors with our deep chocolate raspberry cake, a culinary masterpiece that captivates the senses. This decadent cake is a harmonious blend of rich chocolate and tangy raspberries, creating an unforgettable taste experience. The moist and fluffy chocolate cake forms the perfect base for a luscious layer of velvety chocolate ganache, while fresh raspberries add a burst of vibrant color and a delightful tartness that balances the sweetness of the cake. Each bite is an explosion of flavors that will tantalize your taste buds and leave you craving more.
This article presents a collection of recipes that guide you through creating this exquisite cake, from the preparation of the moist chocolate cake and luscious ganache to the art of assembling and decorating the cake with fresh raspberries. We'll also share tips on selecting the ripest and most flavorful raspberries, ensuring that each bite is a perfect balance of flavors. Whether you're a seasoned baker looking to expand your repertoire or a novice cook eager to impress, this article has everything you need to create a stunning deep chocolate raspberry cake that will be the star of any occasion.
DEEP CHOCOLATE RASPBERRY CAKE
Rich chocolate paired with raspberries--this cake is moist and fudgy. For a special treat, garnish it with fresh raspberries!
Provided by Roz F.
Categories Desserts Cakes Holiday Cake Recipes
Time 2h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
- To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
- In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
- In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
- Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
- To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread.
- To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.
Nutrition Facts : Calories 629.4 calories, Carbohydrate 67.9 g, Cholesterol 169.5 mg, Fat 40.2 g, Fiber 5 g, Protein 9.1 g, SaturatedFat 23.6 g, Sodium 159.2 mg, Sugar 52.8 g
DEEP CHOCOLATE RASPBERRY CAKE
Make and share this Deep Chocolate Raspberry Cake recipe from Food.com.
Provided by Chef Rangel
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F Line bottoms of two 9 inch cake pans with waxed paper.
- To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
- In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
- In another bowl, beat egg whites until foamy. Gradually beat in ½ cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
- Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
- To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
- To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.
DEEP CHOCOLATE RASPBERRY CAKE
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9-inch cake pans with parchment or waxed paper.
- Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
- In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
- In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
- Bake in preheated oven until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
- Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent a skin from forming. Refrigerate until thick enough to spread.
- Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.
Tips:
- Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to combine smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
- For a richer flavor, use homemade raspberry jam instead of store-bought.
- If you don't have a pastry bag, you can use a zip-top bag with the corner snipped off to pipe the frosting.
- Garnish the cake with fresh raspberries and chocolate shavings for a beautiful presentation.
Conclusion:
This deep chocolate raspberry cake is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate cake is complemented perfectly by the sweet and tart raspberry filling and frosting. This cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love