Chocolate Raspberry Cake Just So Tasty Make chocolate cake: mix dry ingredients–sugar, flour, cocoa, baking powder, baking soda, and salt. add eggs, vanilla, oil, buttermilk and beat for 2 minutes. stir in boiling water and stir together, being careful not to over mix the batter. pour batter into two 9 inch cake pans and bake at 350 for 30 35 minutes. 3. 8 ounces (226g) quality semi sweet or bittersweet chocolate, finely chopped. 3 4 cup (180ml) heavy cream or heavy whipping cream. 1 4 cup (60ml) raspberry liqueur, such as chambord (or replace with more heavy cream) optional garnish: fresh raspberries & fresh mint. cook mode prevent your screen from going dark.
Chocolate Raspberry Cake Modern Honey Preheat the oven to 350f (180c). line the bottom of the cake pans with parchment paper and lightly grease the sides. in a very large bowl whisk together the flour, cocoa, baking soda, baking powder, salt and sugar. *if the cocoa is very lumpy, be sure to sift it first. 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. Preheat oven to 350 degrees f. line the bottom of two 8 inch cake pans at least 2 1 2” deep with parchment paper or two 9” pans. spray pans with nonstick cooking spray with flour or butter and flour pans. sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Raspberry filling. in a small bowl, whisk together 4 teaspoons water, 1 ½ tablespoon lemon juice, and 3 tablespoons of cornstarch. over medium heat, heat a small saucepan and add the cornstarch mixture. add ¾ cup sugar and bring to a low boil, stirring constantly until the sugar is dissolved.
Chocolate Raspberry Cake With Raspberry Whipped Cream Filling And Preheat oven to 350 degrees f. line the bottom of two 8 inch cake pans at least 2 1 2” deep with parchment paper or two 9” pans. spray pans with nonstick cooking spray with flour or butter and flour pans. sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Raspberry filling. in a small bowl, whisk together 4 teaspoons water, 1 ½ tablespoon lemon juice, and 3 tablespoons of cornstarch. over medium heat, heat a small saucepan and add the cornstarch mixture. add ¾ cup sugar and bring to a low boil, stirring constantly until the sugar is dissolved. 4) bake at a preheated 350°f. oven for 25 minutes. 5) meanwhile, make your raspberry sauce filling. place frozen raspberries, sugar, lemon juice, water, and cornstarch in a medium saucepan. bring to a boil, stirring constantly. let boil for one minute and keep stirring. Transfer the bowl to the refrigerator for 1 hour. add the chilled ganache to a stand mixer bowl fitted with a paddle attachment and whip for 5 minutes until light and fluffy. pipe a line of the frosting around the outer edge of the cake, then add the raspberry filling in the middle. add the second layer of cake to seal.
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