Best Raspberry Fudge Cake Recipes

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RASPBERRY GANACHE FUDGE CAKE



Raspberry Ganache Fudge Cake image

Provided by Food Network

Categories     dessert

Yield 12 to 16 servings

Number Of Ingredients 18

3 cups sugar
3 cups all-purpose flour
1 1/4 cups cocoa
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup buttermilk
1 cup hot water
1 tablespoon vanilla
1 1/2 pounds milk chocolate, chopped and melted
1 cup heavy whipping cream
1 cup raspberry jam
1 teaspoon raspberry flavoring, optional
1 pound milk chocolate, chopped and melted
2/3 cup heavy whipping cream
Fresh raspberries, chocolate curls and powdered sugar, for garnish

Steps:

  • Preheat a fire or a charcoal grill. Let the fire or grill burn out to coals.
  • Spray a 12-inch Dutch oven with cooking spray. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, combine eggs, oil, buttermilk, water, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir with wire whisk until well mixed, about 2 minutes. Batter will be runny. Place 8 coals under the Dutch oven and 16 coals on the lid, bake in Dutch oven about 50 minutes, or until cake starts to pull away from the sides of the pan. Allow to cool for about 10 minutes. Remove cake from Dutch oven by placing cooling rack on top of Dutch oven and flipping oven over. Remove Dutch oven. Cool cake. When completely cool, cut into 2 layers. You can use dental floss to cut the cake.
  • Make ganache by combining all ganache ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk. Spread onto cut layer. Top with other layer, cut side down.
  • Make glaze by combining melted chocolate with whipping cream. Drizzle over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls. Sprinkle with powdered sugar, if desired.

RASPBERRY GANACHE FUDGE CAKE - RAW



Raspberry Ganache Fudge Cake - Raw image

From the book Ani's Raw Food Desserts by Ani Phyo. Hello to "home-style" frosting-fresh and not from a plastic tub. Goodness without guilt. I use carob in my cake to cut down on the caffeine, and because I love carob for its malty rich flavor. This cake is to live for, it's one of my favorites.

Provided by lamba.gautam

Categories     Dessert

Time 15m

Yield 1 cake, 6 serving(s)

Number Of Ingredients 8

3 cups walnuts, dry
2/3 cup cocoa powder, unsweetened
1/4 teaspoon sea salt
1 1/3 cups dates, pitted
1/4 cup agave syrup
1/2 cup avocado
1/3 cup cocoa powder
1/2 cup raspberries

Steps:

  • To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.
  • To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
  • To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
  • The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
  • Makes About 6 Servings.

Nutrition Facts : Calories 552.3, Fat 42.2, SaturatedFat 5, Sodium 102.8, Carbohydrate 47.8, Fiber 13.3, Sugar 27.4, Protein 13.1

RASPBERRY FUDGE CAKE



Raspberry Fudge Cake image

This is delicious! Very European-style, and dense. Fresh raspberries garnish this beautiful cake, that by no means could be mistaken for a box mix.

Provided by FLUFFSTER

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 15

cocoa, for flouring the cake pan
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 ounces semisweet chocolate, cut into pieces
2 ounces unsweetened chocolate, cut into pieces
3/4 cup butter or 3/4 cup margarine
3/4 cup sugar
3/4 cup seedless raspberry jam
1 tablespoon kirsch or 1 tablespoon maraschino cherry juice
3 eggs
1/4 cup seedless raspberry jam
1 ounce semisweet chocolate, cut into pieces
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon light corn syrup

Steps:

  • For the cake:.
  • Heat oven to 350°F.
  • Grease 9-inch springform pan; dust with cocoa.
  • Lightly spoon flour into measuring cup; level off.
  • In small bowl, combine flour, baking powder and salt; blend well. Set aside.
  • In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
  • In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
  • Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
  • Bake at 350°F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
  • Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
  • Drizzle over top of cake.

Nutrition Facts : Calories 271.4, Fat 15.9, SaturatedFat 9.7, Cholesterol 64.4, Sodium 142.3, Carbohydrate 32.8, Fiber 2.2, Sugar 19.4, Protein 3.5

COW PATTY RASPBERRY FUDGE CAKE



Cow Patty Raspberry Fudge Cake image

This is a recipe from my "the Lodge Cast Iron Cookbook" and Vicky Stegal contributed the recipe. This is meant to be cooked on the campfire/charcoals. I am sure you can switch to a 350 degree oven for baking and then melting chocolates for the ganache and glaze on top of the stove.

Provided by Lynn Dine

Categories     Chocolate

Time 50m

Number Of Ingredients 19

CAKE
3 cups sugar
3 cups flour
1 cup baking cocoa
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup oil
1 1/2 cups hot water
2 teaspoons vanilla extract
GANACHE
1 (12-ounce) package milk chocolate chips
1/2 cup heavy whipping cream
1/2 cup raspberry jam or jelly
GLAZE
6 ounces semisweet chocolate chips, melted
1/2 cup heavy whipping cream
shaved chocolate and fresh raspberries for garnish

Steps:

  • 1. Grease and flour a 12", deep Dutch oven, set aside. In a large bowl, mix dry ingredients, set aside. In a medium bowl, mix wet ingredients. Stir well then pour into the dry mixture, and mix well. It will be runny. Pour into prepared Dutch oven and cover. Place the oven on 8 coals under the bottom and 16 on the lid. Bake 30 minutes, or until cake pulls away from the sides of the oven, or is done to the touch. Let cool 10 minutes in the dutch oven with the lid off; then remove from the dutch oven and cool completely.
  • 2. Use dental floss to cut the cake into 2 horizontal layers. Carefully remove the top layer and set aside.
  • 3. Make the ganache: Pour the milk chocolate chips into a 10 inch cast iron camp dutch oven and place over 5 coals. Stir the chocolate until it is melted and smooth. Let cool briefly and stir in the heavy cream and jam. Beat with a wooden spoon until smooth. Spread ganache over the bottom layer and let ooze over the sides.
  • 4. Make the glaze: Wipe the dutch oven out, pour in the semisweet chocolate chips, and place over the 5 coals again. Stir until the chocolate is melted and smooth. Let cool a little; stir in the cream and beat with a wooden spoon until smooth. Place the top layer of cake on the ganache-covered bottom layer and spread the glaze over top and sides. Garnish with berries and shaved chocolate.

RASPBERRY GANACHE FUDGE CAKE



Raspberry Ganache Fudge Cake image

Number Of Ingredients 21

3 cups sugar
3 eggs
3 cups flour
1 cup vegetable oil
1 cup cocoa
1 cup buttermilk
1 1/4 teaspoons baking soda
1 1/2 cups hot water
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon salt
------------------------------
Ganache:
1 1/2 pounds milk chocolate
1 cup raspberry jam
1 cup whipping cream
1 teaspoon raspberry flavoring, optional
------------------------------
Glaze:
1 pound milk chocolate
3/4 cup whipping cream

Steps:

  • Combine dry ingredients. Combine the moist ingredients. Stir both mixtures together. Stir for 2 minutes. Mixture will be runny. Pour into greased and floured Dutch oven. Place over 8 coals and place 16 coals around edge of lid. Bake about 50 minutes, until toothpick comes out clean. Turn out to cool. Cool 15 minutes. When cool, slice cake to form 2 layers. Ganache: Melt chocolate. Stir in whipping cream. Beat until smooth. Add the raspberry jam and optional raspberry flavoring. Ganache should be about as thick as frosting - add more cream if necessary. Spread the ganache between the cake layers. Glaze: Melt chocolate. Stir in whipping cream. Beat until smooth. The consistency should be thinner than ganache. Glaze the top layer of the cake and garnish with chocolate leaves and fresh raspberries.

Nutrition Facts : Nutritional Facts Serves

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