Dark Chocolate Raspberry Cake Recipe?

I am baking a cake for a birthday party, and they want a dark chocolate raspberry flavor. This cake is going to be molded, and cut, so I am going to use a sturdy, not crumbly cake recipe for a dark chocolate cake that I already have. Would putting a raspberry flavoring or a raspberry liquer in the cake mix make it turn out ok? I know to subtract a little from the wet ingredients list, but would the taste be like a dark chocolate raspberry? Has anyone ever done this before?

Does anyone have a good chocolate raspberry cake recipe that is dense enough for a 3 tiered wedding cake?

I’m making my own wedding cake and really want a chocolate cake with a raspberry filling. I’ve tried a couple but haven’t really liked them. I need something that will be dense, I plan to use supports but I want to be extra safe. Also, if you know how many cups of batter the recipe makes, that would be great! Thanks!

I need a good recipe for a chocolate fudge wedding cake that will be filled with a chocolate raspberry ganache

I’m making a wedding cake in April and the bride-to-be has requested a rich dark chocolate cake with a chocolate raspberry ganache filling. I will be frosting it with a buttercream in a lattice weave and will be adding flowers etc. Please send any recipes that might fit the bill. I’ve already been online and found only a couple that look good. Thanks!

Raspberry White Chocolate Cake With White Chocolate Cream Cheese Frosting

Make this delicious layer cake to impress your family and friends. They will think even beginning bakers are experts! This cake starts with a simple box of white cake mix and from there you transform it into a masterpiece. And the white chocolate-cream cheese frosting–WOW. Make this cake for Valentine’s Day and using fresh raspberries decorate with a large heart on top.

6 oz white baking chocolate
1 stick butter
1 pkg (18.5 oz) white cake mix
1 cup milk
3 eggs
1 tbsp Raspberry extract
2 to 3 drops red food coloring
1 cup fresh raspberries, optional

Microwave white chocolate and butter in a bowl, stirring every 15 seconds until blended. Cool slightly.

In a large mixing bowl, mix together the cake mix, milk, eggs, raspberry extract, and the butter mixture on low speed of electric mixer until moistened. Increase speed to medium and beat two minutes or until well blended. Pour batter evenly into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes then remove from pans to wire racks to cool completely.

FROSTING:
8-oz cream cheese
1/4 cup stick butter
6-oz white baking chocolate, melted
2 tsps raspberry extract
2 cups powdered sugar

Beat cream cheese and butter in a large mixing bowl on medium speed until well blended. Add while chocolate and raspberry extract; mix well. Gradually beat in powdered sugar until light and fluffy.

To assemble:
Take 3/4 cup of the frosting and add the red food coloring from the cake ingredients. Mix until the color is well blended. Take 1 cake layer and place in the center of the serving plate. Top the cake layer with the tinted frosting, spreading evenly. Place the other layer over top of the frosting. Frost top and sides of the cake with the remaining frosting. If desired, arrange fresh raspberries around the top edge of the cake and around the bottom. Or put a few berries on the top in the center.

16 servings

Enjoy!

Cooking With Oonagh – Gluten Free Almond Raspberry Tart (3:00)

Award winning TV Chef Oonagh Williams adapts one of her most popular dessert recipes to Gluten Free (it can also be made lactose free) – Almond Raspberry Tart, on WMUR ABC Channel 9′s Cook’s Corner. A written copy of this delicious recipe will be available at www.royaltemptations.com.