Try this Chocolate Raspberry Cake recipe, or contribute your own.

Still searching for what to cook ?

Name: Chocolate Raspberry Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Sugar (divided); 1/4 ts Salt; 1/4 ts Baking Powder; 1 ts Vanilla extract; Whole fresh raspberries for; 1/2 c Dutch processed cocoa powder; 2 tb Unsalted butter; 1/3 c + 1 1/4 cup heavy cream; Chocolate whipped cream; 1 ts Vanilla extract; 3 oz Semisweet chocolate; 2 tb Powdered sugar; 3/4 c Cake flour; 1 c Seedless raspberry jam; 1/3 c Butter melted; Cake:; 8 Eggs separated

Find the most delicious recipes here

INGREDIENTS

1 c Sugar (divided)
1/4 ts Salt
1/4 ts Baking Powder
1 ts Vanilla extract
Whole fresh raspberries for
1/2 c Dutch processed cocoa powder
2 tb Unsalted butter
1/3 c + 1 1/4 cup heavy cream
Chocolate whipped cream
1 ts Vanilla extract
3 oz Semisweet chocolate
2 tb Powdered sugar
3/4 c Cake flour
1 c Seedless raspberry jam
1/3 c Butter ; melted
Cake:
8 Eggs ; separated

Servings

INSTRUCTIONS

Cake: preheat oven to 350 degrees F. Grease three 9 inch round cake pans. Line with waxed paper. Dust with flour. Shake out excess. Stir together flour, 1/4 cup sugar, cocoa, salt and baking powder. Beat together egg yolks, 1/2 cup sugar and melted butter in large bowl until thick and pale yellow. Beat in vanilla. Beat egg whites in medium bowl until foamy. Add remaining 1/4 cup sugar (1 tablespoon at a time). Beat until stiff, but not dry, peaks form. Sift 1/3 flour mixture over egg yolk mixture. Add 1/3 of egg whites. Gently fold together. Repeat until all is mixed together. Divide batter equally among three pans. Bake 15-18 minutes or until toothpick inserted in centers comes out clean. Loosen cakes from sides of pans with thin knife. Immediately invert cakes onto wire racks to cool completely. Remove waxed paper. Frosting: melt together chocolate, butter and 1/3 cup heavy cream in top of double boiler over simmering water. Stir until smooth. Cool completely. Beat together remaining 1 1/4 cup heavy cream, powdered sugar and vanilla until soft peaks begin to form. Do not beat or frosting will become grainy. Fold 1/3 of the whipped cream into chocolate mixture just until combined. Fold chocolate mixture into remaining whipped cream just until combined. To assemble, place one layer on serving plate. Spread top with half the raspberry jam. Spread about 2/3 cup frosting over jam. Stack second cake layer on top and spread with remaining jam and 2/3 cup frosting. Place third layer on top. Frost top and sides with remaining jam and 2/3 cup frosting. Decorate top of cake with fresh berries if desired. Refrigerate, covered, until ready to serve Posted to EAT-L Digest 25 Aug 96 Date: Mon, 26 Aug 1996 19:16:26 -0400 From: Eileen & Bob Holze

NOTES

Alert editor

Chocolate Raspberry Cake

1 c Sugar (divided) 
1/4 ts Salt 
1/4 ts Baking Powder 
1 ts Vanilla extract 
  Whole fresh raspberries for 
1/2 c Dutch processed cocoa powder 
2 tb Unsalted butter 
1/3 c + 1 1/4 cup heavy cream 
  Chocolate whipped cream 
1 ts Vanilla extract 
3 oz Semisweet chocolate 
2 tb Powdered sugar 
3/4 c Cake flour 
1 c Seedless raspberry jam 
1/3 c Butter melted
  Cake: 
8  Eggs separated

Cake: preheat oven to 350 degrees F. Grease three 9 inch round cake pans.  Line with waxed paper. Dust with flour. Shake out excess. Stir together  flour, 1/4 cup sugar, cocoa, salt and baking powder. Beat together egg  yolks, 1/2 cup sugar and melted butter in large bowl until thick and pale  yellow. Beat in vanilla. Beat egg whites in medium bowl until foamy. Add  remaining 1/4 cup sugar (1 tablespoon at a time). Beat until stiff, but not  dry, peaks form. Sift 1/3 flour mixture over egg yolk mixture. Add 1/3 of  egg whites. Gently fold together. Repeat until all is mixed together.  Divide batter equally among three pans. Bake 15-18 minutes or until  toothpick inserted in centers comes out clean. Loosen cakes from sides of  pans with thin knife. Immediately invert cakes onto wire racks to cool  completely. Remove waxed paper. Frosting: melt together chocolate, butter  and 1/3 cup heavy cream in top of double boiler over simmering water. Stir  until smooth. Cool completely. Beat together remaining 1 1/4 cup heavy  cream, powdered sugar and vanilla until soft peaks begin to form. Do not  beat or frosting will become grainy. Fold 1/3 of the whipped cream into  chocolate mixture just until combined. Fold chocolate mixture into  remaining whipped cream just until combined. To assemble, place one layer  on serving plate. Spread top with half the raspberry jam. Spread about 2/3  cup frosting over jam. Stack second cake layer on top and spread with  remaining jam and 2/3 cup frosting. Place third layer on top. Frost top and  sides with remaining jam and 2/3 cup frosting. Decorate top of cake with  fresh berries if desired. Refrigerate, covered, until ready to serve  Posted to EAT-L Digest 25 Aug 96    Date:    Mon, 26 Aug 1996 19:16:26 -0400    From:    Eileen & Bob Holze <beck4@ASAN.COM>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (3040g)
Recipe Makes: 1 Servings

Calories: 7435
Calories from Fat: 3877 (52%)

Amt Per Serving		% DV

	Total Fat 430.8g	574 %
	Saturated Fat 206.1g	1030 %
	Monounsaturated Fat 138g
	Polyunsanturated Fat 37.1g
Cholesterol 8987.4mg		2765 %
Sodium 3995mg		138 %
Potassium 4424.5mg		116 %
Total Carbohydrate 603.2g		177 %
	Dietary Fiber 18.1g	72 %
	Sugars, other 585.2g
Protein 295.2g		422 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 7435

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe