Best 10 Double Decker Chocolate And Cherry Raspberry Birthday Pie Recipes

DOUBLE-DECKER CHOCOLATE AND CHERRY-RASPBERRY BIRTHDAY PIE

Steps:

• Make the crust:
• Coat springform pans with nonstick spray and line bottoms with parchment paper.
• On a lightly floured surface, roll one large disc of dough to a 15" round; keep remaining dough chilled. Roll dough loosely around rolling pin, then unfurl it into one of the prepared pans. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough with scissors, leaving a 1/4" overhang, and transfer to refrigerator. Repeat with second large disc of dough and remaining pan. Chill at least 30 minutes.
• On a lightly floured piece of parchment, roll out smaller discs of dough to 12" rounds. Transfer on parchment to a rimmed baking sheet. Chill at least 30 minutes.
• Make the cherry-raspberry pie filling:
• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 minutes. Let cool slightly, then coarsely chop.
• Mix walnuts, cherries, raspberries, granulated sugar, cornstarch, vanilla, and salt in a large bowl until well combined.
• Make the chocolate pie filling:
• Blend granulated sugar and cocoa powder in a food processor until smooth, about 1 minute. Add eggs, butter, evaporated milk, and salt; process until well combined, another 1-2 minutes.
• Assemble the pies:
• Whisk egg and milk in a small bowl; set aside. Remove springform pans from refrigerator. Fill one crust with cherry-raspberry filling and the other with chocolate filling. Let thaw 5 minutes.
• Brush edges of pie with egg wash, reserving any excess. Carefully top one pie with one smaller dough round, pulling it taught across the top and pressing the top and bottom crusts together to seal. Trim top crust to leave a 1/8" overhang, pinching excess dough together to seal. Repeat with second pie.
• Brush top of cherry-raspberry pie with remaining egg wash. Using a sharp knife, cut several thin vents on surface of both pies. Chill 30 minutes.
• Preheat oven to 400°F. Cover 2 rimmed baking sheets with foil. Transfer pies to sheets and bake until crusts are light golden, about 25 minutes. Rotate trays in oven, reduce temperature to 350°F, and bake until crusts are deep golden brown, 25 minutes more; cover crusts with foil or a pie shield if they begin to darken too much. Carefully transfer pies to a wire rack and let cool 30 minutes. Transfer pies to refrigerator and chill at least 4 hours or up to overnight.
• Make the Royal Icing:
• Beat egg whites and powdered sugar on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until white, thickened, and tripled in volume, about 5 minutes.
• Transfer one-third of the icing to a medium bowl. Whip with a spatula, adding water by the teaspoonful, until icing no longer holds a peak but folds back on itself. Fit pastry bag with circle tip, then transfer Royal Icing to bag.
• Add cream to remaining icing and continue whipping on medium-high speed until thick, about 5 minutes. Chill both icings at least 5 minutes.
• Assemble the Birthday Pie:
• Carefully remove pies from springform pans, trimming top edges of chocolate pie crust with a serrated knife to flatten if needed. Place chocolate pie on a cake stand or pie plate and pipe a thick ring of Royal Icing along top edge of pie. Pour cream-icing mixture into the center and evenly spread with the back of a spoon. Place cherry-raspberry pie on top and decorate with remaining Royal Icing. Chill at least 2 hours.
• To serve, bring pie to room temperature for 15 minutes, then slice with serrated knife.
• Do Ahead
• Pies can be baked 3 days ahead; loosely cover with foil and chill.

CHERRY-RASPBERRY PIE

Steps:

• Pour flour into a bowl and cut in lard. Mix ice water, egg, vinegar, and salt together in a separate bowl. Add to flour mixture and mix until well combined. Divide pastry into halves, wrap in plastic, and chill for at least 1 hour.
• Combine 1 1/2 cups sugar and tapioca in a bowl. Add raspberries, cherries, lemon juice, and almond extract. Let fruit filling stand 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch glass pie plate.
• Roll out half the pastry to fit the pie plate. Place bottom crust in the pie plate. Roll the top crust into a 10-inch circle and cut it into 1/2-inch strips using a sharp paring knife or pastry wheel. Pour fruit filling into pie plate. Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 in an 'X' in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Stir together egg and cream in a small bowl. Brush lattice with egg mixture and sprinkle with coarse sugar.
• Bake in the preheated oven for 1 hour. Remove from oven and cool on a wire rack.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
• Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
• Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
• Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
• Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
• Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
• To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

CHOCOLATE CHERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine crumbs, and 1/4 cup softened butter. Press onto the bottom and sides of an 8 inch pie pan. Bake in preheated oven for 8 minutes. Cool.
• In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Set aside. In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Blend in melted chocolate, salt and vanilla. Add eggs, one at a time, beating 5 minutes for each egg. Stir in chopped cherries. Spread into cooled crust. Chill 4 hours.
• Before serving, garnish pie with whipped cream and maraschino cherries.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

DOUBLE-DECKER RASPBERRY AND WHITE CHOCOLATE CHEESECAKE

Steps:

• For crust: Preheat oven to 325°F Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Double-wrap outside of pan with heavy-duty aluminum foil.
• Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened.
• Press crumb mixture firmly onto bottom and halfway up sides of prepared pan.
• Bake crust 8 minutes; cool on rack.
• For filling: Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use).
• Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside.
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
• Beat in flour, then eggs, 1 at a time.
• Beat in whipping cream and vanilla.
• Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate.
• Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
• Pour raspberry batter into prepared crust; place springform pan in large roasting pan.
• Pour enough hot water into roasting pan to come 1 inch up sides of pan.
• Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes.
• Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
• Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer.
• Smooth top.
• Bake until white chocolate filling is set in center, about 30 minutes.
• Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.).
• Cut around pan sides with small knife to loosen cheesecake; release sides.
• Garnish cheesecake with white chocolate curls, if desired.

CHOCOLATE-RASPBERRY WHOOPIE PIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.

CHOCOLATE RASPBERRY TRIPLE DECKER CAKE

Steps:

• Preheat the oven to 350°F.
• Generously grease and flour three 9-inch round cake pans. Set the pans aside.
• Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake.
• Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
• Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula.
• Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes.
• Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
• Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
• Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
• Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Store in the refrigerator for up to 1 week.
• Ganache: Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
• To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
• Makes 1 3/4 C., enough to thinly frost a 2 - 3 layer cake.