Raspberry Chipotle Chocolate Cake Recipes

RASPBERRY CHIPOTLE CHOCOLATE CAKE

Steps:

• Butter and flour a 10-inch diameter bundt pan; tap out all excess flour. Set aside. Preheat oven to 350 degrees.
• Place the chocolate pieces in a medium bowl and whisk in the boiling water. Whisk until chocolate is melted and mixture is smooth. Set aside to cool to room temperature.
• In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside.
• In bowl of electric mixer, combine the softened butter, sugar and eggs. Beat on medium-high speed about five minutes, or until light and fluffy. Add the Raspberry Chipotle Sauce and vanilla. Beat just to blend well.
• At low speed beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down side of bowl after each addition. Beat only until smooth and well blended.
• Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then unmold onto cake plate.

DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and side of 8-inch springform pan or 9-inch round cake pan with shortening. In 2-quart heavy saucepan, melt 1 cup chocolate chips and 1/2 cup butter over medium heat, stirring occasionally. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended; set aside.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in 1/2 cup sugar, 1 tablespoon at a time, until soft peaks form. Using rubber spatula, fold chocolate mixture into egg whites. Spread in pan.
• Bake springform pan 35 to 40 minutes, round cake pan 30 to 35 minutes, or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife along side of cake to loosen; remove side of springform pan. Place cooling rack upside down over cake; turn rack and cake over. Remove bottom of springform pan or round cake pan. Cool completely, about 1 hour.
• Meanwhile, add enough water to reserved raspberry juice to measure 1 cup. In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in juice and thawed raspberries. Heat to boiling over medium heat. Boil and stir 1 minute. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Stir liqueur into mixture; set aside.
• Place cake on serving plate. In 1-quart saucepan, heat glaze ingredients over medium heat, stirring occasionally, until chips are melted. Spread over top of cake, allowing some to drizzle down side. Place whipped cream in decorating bag fitted with star tip. Pipe a rosette on each serving. Serve cake with sauce. Garnish with fresh raspberries.

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.

RASPBERRY CHOCOLATE CHIPOTLE CHEESECAKE

Steps:

• 1. Preheat oven to 325ºF.
• 2. Combine cookie crumbs, chipotle powder, and butter. Press in the bottom of 8x8-inch foil-lined pan. Bake 10 min.
• 3. Beat cream cheese, sugar, flour, vanilla, and chipotle powder until well blended. Mix in chocolate and rum. Slowly add eggs on low speed. Pour mixture into pan.
• 4. Bake cheesecake for 45 minutes or until center is almost set. Cool completely and then refrigerate overnight.
• 5. Decorate dessert plate with chocolate syrup. Carefully place cheesecake slice on plate; top with raspberries and sifted powder sugar.