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Raspberry-Chocolate Cake
Raspberry-Chocolate Cake

Raspberry-Chocolate Cake

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Cook Minutes 2 Hr 40 Min
Prep : 25 Min Cook: 2 Hr 15 Min
Our Raspberry-Chocolate Cake is sure to be a hit with friends and family alike. This Raspberry-Chocolate Cake features a moist chocolate cake with a chocolate-raspberry filling and chocolate ganache topping. The fresh raspberries on top add the perfect finishing touch.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 oz. (1/2 of 225-g pkg.) Baker's Unsweetened Chocolate, chopped
1-1/2 cups flour
1-1/2 cups sugar
1 tsp. baking soda
1 tsp. Magic Baking Powder
1 cup water
1/2 cup Heinz [Seriously] Good Mayonnaise
4 oz. (2/3 of 170-g pkg.) Baker's White Chocolate, chopped
1/4 cup whipping cream
1/2 cup seedless raspberry jam
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
2 cups Cool Whip Whipped Topping (Do not thaw.)
1 cup fresh raspberries
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Step 1
Microwave unsweetened chocolate in microwaveable bowl on MEDIUM 2 to 3 min. or until chocolate is almost melted, stirring after 1-1/2 min. Stir until chocolate is completely melted. Cool 5 min.
Step 2
Beat next 6 ingredients in large bowl with mixer until blended. Add melted chocolate; mix well.
Step 3
Pour into 9-inch springform pan sprayed with cooking spray.
Step 4
Bake 50 to 55 min. or until toothpick inserted in centre comes out clean. (Cake will have slight indentation in centre.) Cool 10 min. Run knife around rim of pan to loosen cake; remove rim. Use handle of wooden spoon to make deep concentric rings, 1 inch apart, in top of cake, starting at edge of cake and working your way toward centre of cake.
Step 5
Place white chocolate in small microwaveable bowl. Add whipping cream. Microwave on MEDIUM 2 to 2-1/2 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Add jam; mix well. Pour into rings in cake.
Step 6
Refrigerate 1 hour.
Step 7
Place semi-sweet chocolate in medium microwaveable bowl. Add Cool Whip. MIcrowave on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 10 min. Slowly pour Cool Whip mixture over cake. Top with raspberries.
Kraft Kitchen Tips!
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Garnish with Chocolate Curls
Impress your friends and family by adding a simple chocolate curl garnish to this already impressive dessert. Simply heat additional chocolate slightly by microwaving it 20 to 30 sec. or just until you can smudge the chocolate with your thumb. Draw a vegetable peeler down the edge of the chocolate to create chocolate curls. Curls are delicate, so use a toothpick to place the chocolate curls on top of the dessert.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Total fat 17 g
26 %
Saturated fat 8 g
40 %
Cholesterol 10 mg
Sodium 160 mg
7 %
Total carbohydrate 49 g
Dietary fibre 1 g
4 %
Sugars 34 g
Protein 3 g
Vitamin A
0 %
Vitamin C
4 %
Calcium
4 %
Iron
4 %
Servings
16 servings, 1 piece (102 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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