Cow Patty Raspberry Fudge Cake Recipes

RASPBERRY GANACHE FUDGE CAKE

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 FUDGE CAKE

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.

COW PATTY RASPBERRY FUDGE CAKE

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 FUDGE CAKE

Steps:

• Preheat oven to 350 degrees. Spray two 8' x 2" cake pans with cooking spray, set aside. They must be at least 2" tall. If you do not have 2" tall pans, then substitute 9" cake pans.
• In a large bowl, whisk together all of the dry ingredients.
• Add the liquid ingredients, and beat until smooth. If you are using the chocolate chips, stir them in now.
• Pour into prepared pans. Bake for 35 - 40 minutes depending on the size of pan you used, or until a toothpick inserted in the center of the cake comes out clean.
• Allow cake to cool in the pans for 15 minutes, then turn out onto a cooling rack and cool completely.
• In a small bowl, whisk together the raspberry preserves and Chambord until smooth. Set aside.
• In a medium bowl, heat chocolate chips and coconut milk in the microwave for 1 minute to melt. Whisk until smooth. If not melted, continue to heat in 15 second increments until melted. Set aside.
• When cake is completely cool, spread raspberry filling over the top. If you would like your cake to be four layers, slice each cake in half first (you will need additional raspberry filling to cover the third layer).
• Spread raspberry ganache over the raspberry filling.
• Cover with second cake layer (then third and fourth if making four layers).
• Cover cake with Buttercream and decorate as desired.