Dessert

Chocolate Cake with Raspberry Filling and Orange Zest Frosting

  • Prep 15 mins
  • Total 55 mins
  • Easy
  • Serves 8

TIP: This decadent cake pairs perfectly with vanilla bean ice cream.

Allergies

  • Contains Wheat
  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3 cups 3 cups water, for steaming
  • nonstick cooking spray
  • 1 box (16 ounces) chocolate cake mix
  • 2 cups 2 cups frozen raspberries
  • 1/3 cup 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Zest and juice from 1 navel orange, divided
  • 12 tablespoons butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • Step 1

    Pour 3 cups of water in the pot. Spray Ninja Multi-Purpose Pan (or 8-inch round baking pan) with nonstick cooking spray.

  • Step 2

    Prepare chocolate cake according to box instructions and pour into the pan.

  • Step 3

    Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.

  • Step 4

    Close the lid and move slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 285°F, and set time to 20 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as the unit steams, then the timer will start counting down).

  • Step 5

    While the cake is baking, prepare the filling. Place a small saucepan over medium heat, add the raspberries, sugar, cornstarch, water, and 1 tablespoon orange juice. Stir to combine. Continue to cook over medium heat until the raspberries soften and the sauce thickens. Remove from heat and let cool completely.

  • Step 6

    With a hand or stand mixer, whisk together the butter, powdered sugar, vanilla extract, 1 tablespoon orange juice, orange zest, and heavy cream until light and fluffy.

  • Step 7

    When cooking is complete, carefully remove the rack with the pan and let cool for at least 1 hour. When the cake is completely cooled, remove from the pan. Using a serrated knife, cut the cake in half horizontally. Place 1 layer on a plate, rounded side down. Evenly cover with the prepared raspberry filling. Place the other half on top, rounded side up, and frost with the prepared orange zest frosting. Top with a little more raspberry filling, if desired.