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?

Public Comments

  1. Deep Chocolate Raspberry Cake

    6 (1 ounce) squares semi-sweet chocolate
    6 (1 ounce) squares unsweetened chocolate
    7 eggs, separated
    1 cup all-purpose flour
    1 cup butter
    2 cups white sugar
    1 1/2 teaspoons vanilla extract
    6 (1 ounce) squares semisweet chocolate
    3/4 cup heavy whipping cream
    1 (4 ounce) package frozen raspberries, thawed
    3 tablespoons seedless raspberry preserves

    Preheat oven to 300 degrees F. Line bottoms of two 9 inch cake pans with waxed paper.
    To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
    In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
    In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
    Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
    To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
    To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.
  2. I think you'd be fine. Here's a recipe that does just that - and some raspberry preserves. The combination of the two punches up the raspberry flavor.

    http://www.cdkitchen.com/recipes/recs/273/DarkChocolateAndRaspberryL68670.shtml
  3. Here is something I found that may be of interest:

    "Wow! This cake is amazing. Dense and rich and moist, not too crumbly, not to heavy. Perfect! I did substitute 1/2 cup of the water for 1/2 cup Chambord Raspberry liquor in order to make a dark chocolate raspberry cake and it worked out perfectly. In my opinion, this was the perfect substitution as the cake remains primarily chocolately but with a delicate raspberry finish. I also used dutch processed cocoa."
    - Here is the recipe:
    Dark Chocolate Cake I
    http://allrecipes.com/recipe/dark-chocolate-cake-i/Detail.aspx

    Anyway, hope that helps with your dilemma a bit. Even if you don't use this recipe (which sounds like it fits your needs), it seems that you can substitute the liqueur for some of the water in whichever recipe you choose and things will be fine.

    Good luck!
  4. 4-Layer Dark Chocolate-Raspberry Cake


    Ingredients

    2 cups sugar
    1 3/4 cups all-purpose flour
    3/4 cup Dutch-process cocoa
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    2 large eggs
    1 cup milk
    1/2 cup vegetable oil
    2 teaspoons vanilla extract
    1 cup boiling water
    Raspberry Filling
    Dark Chocolate Frosting
    Garnish: fresh raspberries


    Preparation
    Combine first 6 ingredients in a large bowl, and make a well in center of mixture.
    Stir together eggs and next 3 ingredients; add to dry ingredients. Beat at low speed with an electric mixer just until blended. Beat at medium speed 2 minutes. Stir in boiling water. Pour batter into 2 greased and floured 9-inch round cakepans.

    Bake at 350° for 35 minutes or until cake begins to pull away from sides of pan and a wooden pick inserted in center of each layer comes out almost clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

    Split layers horizontally. Spread Raspberry Filling evenly between layers. Spread Dark Chocolate Frosting on top and sides of cake. Garnish, if desired.
  5. Check out http://useinfo-cakes.blogspot.com/
    It has recipes for quite a few tasty cakes that can be prepared easily from home ..
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