Chocolate Raspberry Cake Recipe 1
Ingredients
For The Batter:
- 4 eggs divided
- 1/2 cup + 1/3 cup sugar divided
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
For The Filling:
- 1/2 cup freeze dried raspberries 1/2 ounce
- 1 8 ounce package cream cheese, room temperature
- 1/2 teaspoon vanilla
- pinch of salt
- 1 cup powdered sugar divided
- 1 cup heavy whipping cream
For The Ganache:
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
For The Topping:
- 1 6 ounce container fresh raspberries
Instructions
For The Cake:
- Preheat oven to 350 degrees F (325 if using a dark pan). Line a 10×15 inch jell roll pan with parchment paper and grease with cooking spray.
- In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the 1/2 cup sugar and beat until stiff peaks.
- In a bowl of a stand mixer with whisk attachment, beat egg yolks on medium speed for 3 minutes, add the 1/3 cup sugar and vanilla and beat 2 more minutes.
- In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the 1/3 cup water to the egg yolk mixture in the stand mixer. When thoroughly mixed (scrape down sides of the bowl), fold the chocolate batter into the egg whites a little at a time. Keep stirring until completely combined.
- Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick comes back clean and cake springs back when lightly touched.
- Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
- When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
For The Filling:
- Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
- In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
- In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in 3/4 cup powdered sugar, raspberry powder, vanilla, and salt.
- Fold in 1 1/2 cups of the whipped cream until combined and place the remaining whipped cream the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
- Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
- Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
Chocolate Raspberry Cake Recipe 2
Ingredients
- For Chocolate Sponge Cake:
- 6 large eggs
- 3/4 cup (150g) white granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) dark cocoa powder
- 1 teaspoon (4g) baking powder
- 1/2 cup (60g) confectioner’s sugar, for dusting
- For Raspberry Filling:
- 2 cups (250g) fresh raspberries
- 3 tablespoons (45ml) raspberry liqueur, or non-alcoholic syrup
- For Creme Filling:
- 3/4 cup (175ml) heavy cream, cold
- 1/2 cup (113g) butter, softened
- 8 ounces (226g) whipped cream cheese, softened
- 1/2 cup (118ml) sweetened condensed milk
- 1 teaspoon (5ml) raspberry extract
Instructions
- Preheat oven to 350F. Line a 12×17 inch jelly roll pan with parchment paper. Spray sides with baking spray; set aside.
- Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 5 to 7 minutes, or until eggs are voluminous and white in color. Combine the dry ingredients in a separate bowl: flour, cocoa powder and baking powder. Sift the dry ingredients in small increments into the egg and sugar mixture. Fold gently but thoroughly, combining everything together.
- Spread the cake batter over the prepared parchment paper. Bake in preheated oven for about 20 minutes, or until top is set. Work quickly with the hot cake: sprinkle the top with confectioner’s sugar; this will help prevent your kitchen towel from sticking to the cake. Lay a clean tea towel, kitchen towel or parchment paper over the top, arrange a wire rack or second pan over that and invert the cake. Remove the parchment paper, fold the towel over the edge and gently roll the cake into a log. Set aside to cool completely.
- Once cake is cooled, prepare the creme filling. Place all of the ingredients into a mixing bowl: heavy cream, sweetened condensed milk, butter, cream cheese and raspberry extract. Mix on medium speed until stiff peaks form. DO NOT OVERMIX! This is important; otherwise, filling will separate. If not assembling cake right away, set the filling into the refrigerator.
- Prepare the raspberry filling. Simply combine the fresh raspberries with raspberry liqueur and using a fork, crush the berries into a syrup.
- To assemble the cake, unroll the cake log very gently. Top first with raspberry sauce, then add the creme filling, spreading to the edges. Reserve some filling for the top to use as garnish. Gently roll the cake back into a log, starting from the same end.
- Garnish the top with reserved filling, fresh raspberries and mint leaves. Place cake roll into the refrigerator to set for a few hours or overnight.
Chocolate Raspberry Cake Recipe 3
Ingredients
For the batter:
- 4 eggs, divided
- 1/2 cup + 1/3 cup sugar, divided
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
For the Filling:
- 1/2 cup freeze dried raspberries, 1/2 ounce
- 1 8 ounce package cream cheese, room temperature
- 1/2 teaspoon vanilla
- pinch of salt
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
For the Ganache:
- 3 ounces semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
For the Topping:
- 1 6 ounce container fresh raspberries
Instructions
For the cake:
- Preheat oven to 350 degrees F(325 if using a dark pan). Line a 10×15 inch jell roll pan with parchment paper and grease with cooking spray.
- In a mixing bowl, use an electric hand mixer to beat egg whites until soft peaks (peaks fall when you lift the beaters). While mixing, slowly add in the the 1/2 cup sugar and beat until stiff peaks.
- In a bowl of a stand mixer with whisk attachment, beat egg yolks on medium speed for 3 minutes, add the 1/3 cup sugar and vanilla and beat 2 more minutes.
- In another mixing bowl, mix flour, cocoa powder, baking powder, baking soda, and salt together. Alternately add flour mix and the 1/3 cup water to the egg yolks. When thoroughly mixed (scrape down sides of bowl), fold the chocolate batter into the egg whites a little at a time.
- Spread batter into the prepared baking pan and bake for 12-15 minutes until toothpick come back clean and cake springs back when lightly touched.
- Meanwhile, prepare a dish towel coated thoroughly in powdered sugar.
- When the cake is done, immediately invert it onto the towel. Remove the parchment paper and then starting at the narrow end, roll it up. Let it cool completely.
For the Filling:
- Place freeze dried raspberries in a blender and pulse into a fine powder (yields about 2 tablespoons).
- In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream and 1/4 cup powdered sugar until stiff peaks form. Remove whipped cream into a separate bowl.
- In the stand mixer bowl (no need to clean) fitted with the paddle attachment, beat the cream cheese until smooth. Add in 3/4 cup powdered sugar, raspberry powder, vanilla, and salt.
- Fold in 1 1/2 cups of the whipped cream until combined and place the remaining whipped cream the the fridge to use as a garnish on top (you may need to whip with a whisk if it loses stiffness).
- Carefully unroll the cake. Spread the raspberry filling evenly over the entire surface and then roll the cake back up the same way it was rolled before.
- Place cake roll on a plate, cover with plastic wrap, and place in the fridge for at least 3 hours.
