Wednesday, November 19, 2014

Chocolate Raspberry Magic Cake

Chocolate Raspberry Magic Cake 1    

What happens when you combine Chocolate, Coffee, Raspberries, and Cheesecake all together into one delectable dessert? Magic! The Chocolate Raspberry Magic Cake is a simple vanilla cheesecake, topped and covered in raspberries and sauce, and wrapped in a chocolate, coffee infused, cake. The smooth cream cheese frosting takes this cake over the top! Want to make something special this holiday season? There's no better way to "Wow" your guests than with a little bit of "Magic"!

Cheese Cake Ingredients:

  • 1 8oz pack of cream cheese, softened to room temperature
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg, at room temperature

Raspberry Sauce:

  • 1 10oz package of raspberries washed and dried - reserve half of the raspberries for the middle and top of the cake
  • 2 1/2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water

Chocolate Cake Ingredients:

  • 2 cups white sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cups cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup milk
  • 1 cup freshly brewed black hot coffee (I use Coffee Beanery's Chocolate Raspberry Coffee )

Cream Cheese Frosting:

  • 1 80z package cream cheese softenend
  • 4 Tablespoons butter, softened
  • 1  & 1/4 cup powdered sugar
  • 1 Teaspoon vanillaChocolate Raspberry Magic Cake

Begin by preheating your oven to 325 Degrees Fahrenheit

For this recipe I used a special round cake pan that allows me bake a cake that essentially leaves a hollow opening to fill with fruits, pudding, etc. I love my Mrs. Fields Fill-N-Flip pan, from Love Cooking Company, or you could search around for a similar type of round pan.

Baking Option: I LOVE cooking as much as I can from scratch! But if you need to save yourself some time, you can always substitute my chocolate cake with a boxed cake.

**Baking Tip** EVERY time I make baked goods, whether cakes, or cookies, cheesecakes, etc. I always set my ingredients out an hour or more until they reach room temperature. Using ingredients straight from the refrigerator are not only harder to work with, but they don't blend the ingredients together correctly. Ingredients set out at room temperature allow all the components to come together seamlessly.


Step 1: Make The Cheesecake

1. Grease the part of your cake pan that is normally used as the place to put your filling - this is where you will bake your small cheesecake. 2. Beat the cream cheese until smooth. Next add the sugar and vanilla, mixing until smooth and free of lumps. Finally add the egg and mix until incorporated. 3. Pour cream cheese mixture into the cake pan and bake in your preheated oven for 20 to 25 minutes, until the edge just starts to turn golden and the middle is almost set.

  • To read more tips on how to make the perfect cheesecake, check out my cheesecake recipe complete with tips on baking the perfect one!

4. Allow the cheese cake to cool for 5 minutes and then run a knife around the edge to loosen. Place the cheesecake on a small plate, wrap in plastic, and place in the fridge.

  **Turn  your oven to 350 Degrees Fahrenheit to preheat it for the chocolate cake 

Step 2: Make the Raspberry Sauce

1. While your cheesecake is baking, place half of the raspberries and the rest of the sauce ingredients in a sauce pan. Cook over medium heat stirring constantly. Once mixture boils, turn the heat down to medium low and stir constantly until sauce thickets, about 5 minutes. 2. Press the raspberry sauce through a sifter, separating the seeds. Reserve the sauce and discard the seeds. 3. Cover the sauce with plastic wrap and place in the refrigerator.

Step 3: Make The Chocolate Cake

1. Wipe out your can pans, then grease and flour them very liberally 2. Sift together the flour, cocoa, baking powder, baking soda, and salt. 3. Blend the oil, eggs, milk, and vanilla 4. Add half the dry ingredients to the wet ingredient, mix in the freshly brewed hot coffee, and then the remainder of the dry ingredients. Scrape down the sides and mix till free of lumps. 5. Pour batter into the cake pans, leaving a little room at the top for the batter to rise. (You might have a little bit of batter left, depending on the size of your pan) 6. Bake for approximately 30 minutes - or until a toothpick comes out clean. 7. Allow the cakes to cool completely until removing them from the pan.

Step 4: Make the Cream Cheese Frosting

1. Beat the cream cheese and butter till smooth. 2. Add the powdered sugar and then the vanilla extract. 3. Beat until very smooth

Putting The Cake Together

1. Place the cheesecake  onto the middle of the chocolate cake, where you would normally place the fruit filling, pudding etc. 2. Cut some off your reserved raspberries in half and place on top of the cheesecake, then top with your raspberry sauce. 3. Place the top half of the chocolate cake on top. 4. Frost the cake and decorate with remaining fresh raspberries. Enjoy immediately or cover and refrigerate until you are ready to serve it.

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  1. I love the Fold N' Store Space Cake Server! What a great idea!
    And, thank you for this recipe...I can't wait to make this for my family! I think they will flip!
    If I don't win this pan, I will buy it!!!

  2. It takes a few extra steps but it is so worth it!! Hope you love it!

  3. I would love the Mrs. Fields Cutie Pie™ Mini Donut Pan... mmm uhhh donut!

  4. I would Love the Stuffing cupcake Pan.....This Cake is the Most delicious Cake I have seen.. Definitley will make this one. Thankyou for posting..

  5. We ate this cake pretty fast! It's definitely worth the little bit of extra time to make this fantastic dessert - a definite one for the holidays!