Ingredientes para Chocolate Wafer Orange Raspberry Cream Cake
- Chocolate Wafer
- 1 cup (2 sticks) unsalted butter, softened
- Powdered sugar, for dusting
- 2 large eggs
- 1 teaspoon vanilla extract
- Pastry Flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- Whipping Cream
- 2 cups heavy cream, cold
- ½ cup granulated sugar
- 1 tablespoon orange zest
- Orange Liqueur
- Fresh Raspberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Wafer Orange Raspberry Cream Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Chocolate Wafer Orange Raspberry Cream Cake
- Preheat oven to 375°F (190°C).
- Line two rimmed baking sheets with parchment paper.
- Prepare Chocolate Wafers (see recipe below)
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ½ cups powdered sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. Shape each half into an 8-inch log, wrap in plastic wrap, and chill for at least 3 hours or overnight.
- Once chilled, slice each log into ⅛-inch thick rounds.
- Place cookie slices, about 1 inch apart, on prepared baking sheets.
- Bake for 9-11 minutes, rotating halfway through, until wafers are firm to the touch and slightly darkened.
- Let cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- In a chilled bowl, beat 2 cups heavy cream, ½ cup granulated sugar, 1 tablespoon orange zest, and 1 tablespoon Grand Marnier until stiff peaks form.
- Assemble the cake: Spread a layer of the whipped cream in the bottom of a flat 9x13 inch glass cake pan. Arrange a layer of chocolate wafers over the cream. Repeat the layers, adding half of the raspberries after the second layer of cream. Finish with a layer of wafers and remaining whipped cream.
- Gently cover the cake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
- Garnish with fresh raspberries and a dusting of powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
65g
Fat
119g
Carbs
13g
