Time P1DT40m Yield 10 serving(s) Number Of Ingredients 21 Steps:
CAKE:Separate eggs and place egg whites into a large mixing bowl and set aside; place yolks into a small bowl and set aside. Combine flour, lemon zest, baking powder, and salt; set aside. Melt the 3 ounces chopped white chocolate with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat and stir until smooth. Stir remaining half-and-half into the chocolate and let cool. Cream margarine or butter with granulated sugar on high speed until soft and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating well after adding each. Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don’t over beat). Beat egg whites using clean beaters on high speed until stiff peaks form (this may take some time). Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center tests clean. Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely. In a small bowl, combine 1 cup of the berries and raspberry liqueur or extract, place covered in fridge until needed. CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall. Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least). FROSTING:. Have ready a chilled mixing bowl and chilled beaters. Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stirring constantly, until starts to melt; remove from heat and keep stirring until smooth. Let cool completely. Have a small pan heating to a boil (just a few inches of water). Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes. Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved). Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture. Beat until soft peaks form. Continue beating, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not over beat. Use immediately to frost cake. TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later). Place one cake layer onto the wax paper. Set berry mixture into a strainer over a small bowl and let juices drain. Using a pastry brush, brush the liquid over the cake layer. Stir jam to soften and spread over the cake layer. Top with 1/3 of the frosting and spoon 1 cup of the berries on top. Place remaining cake layer on top and frost top and sides of cake with remaining frosting. Garnish with curls and gently pull out the wax paper sheets. Cover loosely with plastic wrap and chill up to 24 hours, if needed. Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.
Time 1h25m Number Of Ingredients 15 Steps:
For cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and 4-inch round pans and line them with parchment or wax paper. Sift together flour and baking powder. Set aside. Cream together butter and sugar until fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at low speed, alternately add flour and milk to butter. Beat in vanilla. Gently fold in egg whites and pour into prepared pans. Bake until toothpick inserted into center comes out clean. For mousse: Melt white chocolate in double boiler or very carefully in microwave. Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted white chocolate. For buttercream: Cream together shortening and butter. Add vanilla. Gradually add sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add milk and beat at medium speed. To assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate with buttercream. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Time 30m Yield 1/2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, combine the flour, sugars, baking powder and salt. In another bowl, whisk the egg white, milk and butter; stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill each of six paper-lined muffin cups with 1 tablespoon batter. Drop 1 teaspoon of jam into each cup; top with remaining batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Time 1h28m Yield Makes 16 servings. Number Of Ingredients 9 Steps:
Heat oven to 350°F. Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly. Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans. Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely. Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.
Time 1h35m Number Of Ingredients 16 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.
Time 2h30m Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water. In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended. Fold in the remaining white chocolate chips. Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter. Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.
Time 1h Yield 16 serving(s) Number Of Ingredients 15 Steps:
For cake:. Heat oven to 350. Generously grease and flour 2 9" round cake pans. Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes. Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed. Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side. Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don’t overcook. Remove from the oven and place on wire racks to cool for 10 minutes. Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes. For frosting:. Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds. Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute. To assemble:. Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present. Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves. Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down. Frost the top and sides of the cake with the lemon buttercream frosting. If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won’t ruin it, but it won’t look very pretty after a while. Store leftovers in the refrigerator.
Time 10h Yield 16 Number Of Ingredients 13 Steps:
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Time 45m Yield Cuts into 8-10 slices Number Of Ingredients 9 Steps:
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally. When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries. Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack. To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream. When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
Time 1h15m Yield 12 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®). Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate. While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners’ sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use. When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.
