Raspberry Cake Day 2024 is on Friday, July 19, 2024: any good raspberry filling recipes for chocolate double layer cake?

Friday, July 19, 2024 is Raspberry Cake Day 2024. National Raspberry Cake Day - Fun Food Holidays for July @ CDKitchen National Raspberry Cake Day

With summer time under way, it’s difficult to imagine something more periodic and enjoyable than fresh, juicy raspberries that's, except for Raspberry Cake Day – an entire day devoted to taking pleasure in raspberries in cake format!

this one?

CHOCOLATE - RASPBERRY TORTE

Day before making, place yogurt in sieve lined with double-thickness cheesecloth. Set over bowl. Cover with plastic. Refrigerate overnight. Discard liquid that drains.

CHOCOLATE CAKE:

1 1/2 c. sifted cake flour

1/2 c. unsweetened cocoa powder

1 tbsp. baking powder

3 eggs, separated

3/4 c. plus 1/2 c. granulated sugar

6 tbsp. water

9 egg whites

1/2 tsp. salt

RASPBERRY FILLING:

2 pkg. unflavored gelatin

1 (12 oz.) can evaporated skim milk

3 (16 oz.) containers low fat plain yogurt (see head note)

1/4 c. sugar

1 tsp. vanilla

2 c. raspberries, cut in half

1. Prepare chocolate cake: Spray 8 inch springform pan with nonstick vegetable oil cooking spray. Line bottom of pan with waxed paper, spray paper.

2. Sift together cake flour, cocoa and baking powder onto clean waxed paper.

3. Beat egg yolks in small bowl at high speed 1-2 minutes until foamy. Gradually beat in 3/4 cup of sugar, 1 tablespoon at a time, until mixture is very thick, 3 minutes. Add water, beat mixture well. Fold in flour mixture in 2 additions until batter is smooth.

4. Beat 12 egg whites and salt with clean beaters in large bowl, until foamy. Gradually beat in remaining 1/2 cup sugar until soft peaks form. Fold 1/3 of whites into batter to lighten. Fold in remaining whites until no streaks remain. Fold batter into prepared pan.

5. Bake cake in preheated moderate oven (375 degrees) for 55 minutes or until center springs back when lightly pressed with fingertip.

6. Gently loosen sides of springform pan with knife; remove sides. Cool on wire rack 10 minutes. Invert cake onto wire rack; carefully remove bottom of springform pan and waxed paper. Turn right side up; cool completely. Slice horizontally into 3 equal layers.

7. Meanwhile, prepare raspberry filling: Soften gelatin in 1/2 cup evaporated milk in small saucepan, for 3-5 minutes. Place saucepan over low heat; stir occasionally until gelatin is completely dissolved. Transfer to large mixing bowl. Stir in remaining milk. Chill about 5 minutes or until thickened.

8. Add drained yogurt-cheese, sugar and vanilla to gelatin. Beat at medium-low speed until blended and smooth. Stir in raspberries.

9. Place 1 cooled cake layer on serving platter. Top with half the Raspberry Filling. Repeat with second cake layer and remaining filling. Top with last layer. Sift confectioners' sugar over top, if you wish. Garnish with additional raspberries or strawberries, green grapes, kiwi, star fruit and fresh mint leaves, if you wish.

Dark Chocolate Cake With a Raspberry Filling

Batter

1 (16 ounce) bag hershey's special dark chocolate chips

1 tablespoon butter

1/2 cup butter, softened

1 1/4 cups sugar

1 tablespoon vanilla extract

3 eggs

1 teaspoon salt

2 tablespoons canola oil

1/2 cup milk

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

Filling

1 1/2 cups frozen raspberries

1 tablespoon cornstarch

2 tablespoons lemon juice

1/4 cup sugar

Frosting

1 (8 ounce) package cream cheese, softened

3 tablespoons butter, softened

1/4 cup cocoa powder

1 teaspoon vanilla extract

3 cups powdered sugar

Batter: Preheat oven to 350°F.

Grease 2 9-inch cake pans, set side.

In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.

In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.

Stir in the eggs, 1 at a time until they are all incorporated.

Stir in the chocolate.

Stir in the salt and oil.

Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.

Stir in the last 1 1/4 cup on flour and the baking powder.

Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.

Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.

Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.

Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.

Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.

When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.

Let cake cool for a while, then spread the frosting on the top and sides.

To garnish you can place raspberries on the top and around then cake.

Old fashioned Raspberry Creme Cake?

Savannah Raspberry Cream Cake

1 envelope (1/4 ounce) unflavored gelatin

5 extra-large egg yolks

1 cup sugar

1/2 cup dry sherry

2 3/4 cups heavy cream, chilled

1 tablespoon vanilla extract

Angel Food Cake, cut into 1 inch squares

1 cup fresh strawberries, sliced

1 1/2 cups fresh raspberries

1 1/2 tablespoons fresh lemon juice

In a small bowl, sprinkle the gelatin into 1/2 cup of cold water and let soften.

In a medium bowl, beat the egg yolks and 1/2 cup of the sugar until the mixture thickens and turns pale yellow, about 2 minutes. Stir in the sherry and 1/4 cup water. Scrape the egg yolk mixture into a heavy medium saucepan and cook over moderate heat, stirring constantly, until the custard thickens enough to coat the back of a spoon lightly; do not let boil. Strain the custard into a large bowl and whisk in the softened gelatin; set aside.

In a large bowl, whip 2 cups of the cream until it begins to thicken. Gradually beat in 1/4 cup of the sugar and the vanilla. Continue to beat until moderately stiff. Cover and refrigerate the whipped cream.

Set the bowl containing the custard and gelatin into a large bowl of ice and water. Whisk gently until the custard is cold and beginning to set, 3 to 4 minutes. Remove from the ice and fold in the whipped cream.

Fold the Angel Food Cake squares into the custard cream until they are completely coated. Spoon this mixture into a buttered 10 inch tube pan. Cover and refrigerate until set, 1 to 2 hours.

Meanwhile, in a food processor, combine the strawberries, 1 cups of the raspberries, the remaining 1/4 cup sugar and the lemon juice; puree until smooth. Strain if desired to remove the seeds. Cover and refrigerate the strawberry-raspberry sauce until chilled.

Beat the remaining 3/4 cup cream until moderately stiff.

To unmold the cake, wrap the tube pan briefly in a hot wet towel; run a knife around the edge. Unmold the cake onto a platter and cover with the whipped cream. Garnish the cake with the remaining 1/2 cup raspberries and serve the strawberry-raspberry sauce on the side.

Angel Food Cake

1 cup plus 2 tablespoons cake flour

1/4 teaspoon nutmeg, preferably freshly grated

1 1/2 cups sugar

12 extra-large egg whites

1 1/4 teaspoons cream of tartar

1/2 teaspoon salt

1 teaspoon vanilla extract

Preheat the oven to 375F.

Sift together the cake flour, nutmeg and 1/2 cup of the sugar.

In a large bowl, beat the egg whites until frothy. Add the cream of tartar and salt. Continue beating until soft peaks form. Gradually beat in the remaining 1 cup sugar, 1 tablespoon at a time, until very stiff shiny peaks form. Beat in the vanilla and fold in the flour mixture.

Turn the batter into an ungreased 10 inch tube pan and bake for 30 minutes, or until a cake tester inserted in the center comes out clean. Invert onto a rack to cool.

Casual Dessert Cake Recipe?

Chocolate Raspberry Layer Cake

Cake:

Nonstick vegetable oil spray

2 cups unbleached all purpose flour

1 3/4 cups sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 teaspoon salt

1 cup water

3/4 cup buttermilk

3/4 cup vegetable oil

3 large eggs

Chocolate ganache and raspberry topping:

18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped

2 1/4 cups heavy whipping cream

6 tablespoons seedless raspberry jam, stirred to loosen, divided

2 6-ounce containers fresh raspberries

Powdered sugar

Special equipment: 2 9-inch-diameter cake pans with 2-inch-high sides

preparation

For cake:

Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans (about 3 cups each).

Bake cakes until tester inserted into center comes out clean, about 30 minutes. (If cakes form domes, place kitchen towel atop hot cakes, then press gently with palm of hand to level.) Cool completely in pans on cooling racks. DO AHEAD: Can be made 1 day ahead. Cover cakes in pans and let stand at room temperature.

For chocolate ganache and raspberry topping:

Place chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.

Place rack inside rimmed baking sheet. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper. Place cake layer on round on prepared rack. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper. Carefully slide cake off round and onto frosted cake layer on rack. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and refrigerate. Let stand at room temperature 2 hours before continuing.

Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.