Raspberry Mocha Chocolate Bark Recipes

CHOCOLATE RASPBERRY MOCHA LAYER CAKE

Chocolate Raspberry Mocha Layer Cake image

A good go to chocolate cake. I've changed this basic recipe to accomodate many different flavours over the years but my favourite is the raspberry. Has been enjoyed by many non-vegans who didn't even know the difference! I got this recipe when I was in high school from a friend. Frost the cake with my Easy Chocolate Icing, recipe # 424521. You can change the jam in the recipe easily, or cook down fresh berries with a little water and thicken with cornstarch and use that instead. I have also doubled the icing and flavoured half with mint extract and used that as the filling.

Provided by CupcakeAngel

Categories Dessert

Time 50m

Yield 2 8 inch cakes, 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 cups granulated sugar
3/4 cup vegetable oil
1/4 cup water
2 teaspoons vanilla
3 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup cocoa
2 cups soymilk
1 tablespoon instant coffee
1/4-1/2 cup raspberry jam
easy chocolate icing, Easy Chocolate Icing (Vegan)

Steps:

Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
In a seperate bowl, mix flour, baking soda, salt and cocoa.
Measure out soy milk and stir in instant coffee.
Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
When cake is baked, remove from pans and cool on a wire rack.
When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.

Nutrition Facts : Calories 519.3, Fat 18.5, SaturatedFat 2.3, Sodium 340.5, Carbohydrate 81.7, Fiber 3.3, Sugar 44.3, Protein 7.8

RASPBERRY & CHOCOLATE SHORTBREAD BARS

Raspberry & Chocolate Shortbread Bars image

A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven, and that any treat made with these two delicious ingredients would be at the top of my holiday list. Any seedless jam or preserves may be used, but raspberry is our favorite. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 jar (10 ounces) seedless raspberry spreadable fruit
4 ounces bittersweet chocolate, finely chopped
1/3 cup heavy whipping cream

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. In a small bowl, mix flour, baking powder and salt; gradually add to creamed mixture, mixing well., Press half of the dough onto bottom of a greased 11x7-in. baking dish. Top with spreadable fruit. Crumble remaining dough over fruit. Bake on lowest oven rack 30-40 minutes or until golden brown. Cool completely on a wire rack., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Drizzle over top; let stand until set. Cut into bars.

Nutrition Facts : Calories 206 calories, Fat 11g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 48mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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