Best Junior League Chocolate Raspberry Cake A La Simca Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JUNIOR LEAGUE - CHOCOLATE RASPBERRY CAKE A LA SIMCA



Junior League - Chocolate Raspberry Cake a La Simca image

Make and share this Junior League - Chocolate Raspberry Cake a La Simca recipe from Food.com.

Provided by JLofAustin

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 1/2 pints fresh raspberries
1/3 cup sugar
1 tablespoon creme de cassis
8 ounces semisweet chocolate
2 tablespoons instant espresso powder
1/4 cup creme de cassis
4 egg yolks
3/4 cup unsalted butter
1/3 cup bleached flour
4 egg whites
1/8 teaspoon salt
1/3 cup sugar
8 ounces semisweet chocolate
3 tablespoons creme de cassis
1 tablespoon water
1 tablespoon instant espresso powder

Steps:

  • For the filling, toss the raspberries with the sugar and crème de cassis in a bowl.
  • For the cake, coat a 9-inch round cake pan with butter and dust lightly with flour. Line the bottom with waxed paper. Butter and flour the waxed paper, shaking to remove the excess. Combine the chocolate, espresso powder and crème de cassis in a heavy saucepan. Cook over low heat until the chocolate melts, stirring frequently. Remove from heat. Cool slightly. Add the egg yolks one at a time, mixing well after each addition. Return saucepan to he heat. Cook for two minutes, stirring constantly. Remove from heat. Add the butter 1 tablespoon at a time, mixing after each addition until the butter melts. Stir in the flour. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the sugar gradually, beating constantly for 30 seconds or until glossy. Fold the egg whites 1/3 at a time into the chocolate mixture. Spoon the batter into the prepared pan. Bake at 375 degrees for 20 minutes or until the cake is slightly puffed but not completely cooked in the center. Cool in the pan on a wire rack for 45 minutes.
  • For the glaze, combine the chocolate, crème de cassis, water and espresso powder in a heavy saucepan. Cook over low heat until blended and of a glaze consistency, stirring frequently.
  • To assemble, invert the cake onto a cake plate; turn the cake right side up. Scoop out the top ½ inch of the cake, leaving a 1-inch border around the edge. Fill with the filling and pat lightly. Drizzle the cake with the warm glaze and spread to cover the top and side.

Nutrition Facts : Calories 588.5, Fat 49.4, SaturatedFat 30, Cholesterol 140.2, Sodium 84.8, Carbohydrate 45.8, Fiber 13.4, Sugar 19.9, Protein 12

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

This beauty is baked with a splash of Chambord and layered with a sweet raspberry filling, both of which offer bright counterpoints to the thick layer of chocolate-cream cheese frosting and whole berries scattered on top. You won't be able to have just one slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h35m

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon raspberry liqueur, such as Chambord or framboise (optional)
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
4 packages (6 ounces each) fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting for Chocolate-Raspberry Cake

Steps:

  • Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
  • Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
  • Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
  • Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

CHOCOLATE RASPBERRY CAKE



Chocolate Raspberry Cake image

Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 27

3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1-1/4 cups buttermilk
3/4 cup canola oil
3 teaspoons vanilla extract
3 large eggs, room temperature
1-1/2 cups strong brewed coffee, room temperature
FILLING:
3 tablespoons all-purpose flour
6 tablespoons 2% milk
6 tablespoons shortening
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur
1/4 teaspoon salt
2 drops red food coloring, optional
4 tablespoons seedless raspberry jam, melted
FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.

DENVER CHOCOLATE SHEET CAKE



Denver Chocolate Sheet Cake image

Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting.

Provided by Alex Witchel

Categories     cakes, dessert, side dish

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 16

16 tablespoons unsalted butter in 16 pieces (plus 1 tablespoon softened butter for greasing pan)
2 1/2 cups all-purpose flour (more for pan)
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
8 tablespoons unsalted butter in 8 pieces
1/4 cup cocoa
6 tablespoons buttermilk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pound confectioners' sugar
1/2 cup chopped walnuts or pecans

Steps:

  • For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
  • Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
  • Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
  • For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
  • With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 216 milligrams, Sugar 61 grams, TransFat 1 gram

Related Topics