Raspberries and chocolate cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2/3 cup all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/2 cup granulated sugar6 tablespoons butter or margarine, softened1 large egg1 teaspoon vanilla extract1/4 cup milk0.5 cup dark chocolate0.5 cup semi-sweet chocolate1/4 cup milk1/4 cup granulated sugar2 tablespoons water1 teaspoon cornstarch1 pkg. (12 oz.) frozen raspberries in syrup, thawed, pureed and strained. VERY IMPORTANT TO STRAIN THE RASPBERRIES, or the cream will be runny.4 oz White Chocolate, broken into pieces1/4 cup milk1 3/4 cups Cool Whip Lite.(Heavy whipping cream can be sub1 teaspoon vanilla extract
Heat oven to 350° F.
In a round or square cake pan place parcement paper
FOR CAKE LAYER:
Mix flour, baking powder and salt in small bowl. Set aside
Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared pan.
Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan.
FOR CHOCOLATE LAYER:
Melt in microwave the dark and semi-sweet chocolate and 1/4 cup cream/ milk for 1 minute; Stir. If needed melt it another 30 sec, or until is all melted and when mixed will have a smooth and creamy texture.Cool completely.
FOR RASPBERRY MOUSSE LAYER:
Mix sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.
Microwave the white chocolate baking bars and 1/4 cup cream until smooth texture when mixed. Cool completely. Stir into raspberry mixture. Add vanilla
Make sure is completely cooled before adding to the whipped cream.
Fold raspberry mixture into whipped cream.
TO ASSEMBLE:
Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate until the mousse is hardened. Carefully remove from pan holding to the waxed paper, remove the paper and place the cake on a plate. It can be left uncut or it can be cut in slices and refrigerated.
Garnish with whipped cream and raspberries, or eat as is.
Number of Servings: 12
Recipe submitted by SparkPeople user MIOARA01.
In a round or square cake pan place parcement paper
FOR CAKE LAYER:
Mix flour, baking powder and salt in small bowl. Set aside
Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared pan.
Bake for 15 to 20 minutes or until lightly browned. Cool completely in pan.
FOR CHOCOLATE LAYER:
Melt in microwave the dark and semi-sweet chocolate and 1/4 cup cream/ milk for 1 minute; Stir. If needed melt it another 30 sec, or until is all melted and when mixed will have a smooth and creamy texture.Cool completely.
FOR RASPBERRY MOUSSE LAYER:
Mix sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.
Microwave the white chocolate baking bars and 1/4 cup cream until smooth texture when mixed. Cool completely. Stir into raspberry mixture. Add vanilla
Make sure is completely cooled before adding to the whipped cream.
Fold raspberry mixture into whipped cream.
TO ASSEMBLE:
Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate until the mousse is hardened. Carefully remove from pan holding to the waxed paper, remove the paper and place the cake on a plate. It can be left uncut or it can be cut in slices and refrigerated.
Garnish with whipped cream and raspberries, or eat as is.
Number of Servings: 12
Recipe submitted by SparkPeople user MIOARA01.
Nutritional Info Amount Per Serving
- Calories: 337.7
- Total Fat: 16.8 g
- Cholesterol: 34.8 mg
- Sodium: 235.4 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 3.4 g
- Protein: 3.4 g