This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
720ml
3 cups water, for steaming
nonstick cooking spray
1 box (432g)
chocolate cake mix
280g
2 cups frozen raspberries
64g
1/3 cup granulated sugar
1 tablespoon
cornstarch
1 tablespoon
water
Zest and juice from 1 navel orange, divided
12 tablespoons
butter, softened
360g
powdered sugar
1 teaspoon
vanilla extract
1 tablespoon
heavy cream
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
Utensils
Ninja® Multi-Purpose Pan or 8-inch round baking pan
Large Bowl
Stand or Hand Mixer
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.
Chocolate Cake with Raspberry Filling and Orange Zest Frosting
Step 1 of 7
Pour 3 cups of water in the pot. Spray Ninja Multi-Purpose Pan (or 8-inch round baking pan) with nonstick cooking spray.
720ml
3 cups water, for steaming
nonstick cooking spray
1 box (432g)
chocolate cake mix
280g
2 cups frozen raspberries
64g
1/3 cup granulated sugar
1 tablespoon
cornstarch
1 tablespoon
water
Zest and juice from 1 navel orange, divided
12 tablespoons
butter, softened
360g
powdered sugar
1 teaspoon
vanilla extract
1 tablespoon
heavy cream
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 2 of 7
Prepare chocolate cake according to box instructions and pour into the pan.
720ml
3 cups water, for steaming
nonstick cooking spray
1 box (432g)
chocolate cake mix
280g
2 cups frozen raspberries
64g
1/3 cup granulated sugar
1 tablespoon
cornstarch
1 tablespoon
water
Zest and juice from 1 navel orange, divided
12 tablespoons
butter, softened
360g
powdered sugar
1 teaspoon
vanilla extract
1 tablespoon
heavy cream
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 3 of 7
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
720ml
3 cups water, for steaming
nonstick cooking spray
1 box (432g)
chocolate cake mix
280g
2 cups frozen raspberries
64g
1/3 cup granulated sugar
1 tablespoon
cornstarch
1 tablespoon
water
Zest and juice from 1 navel orange, divided
12 tablespoons
butter, softened
360g
powdered sugar
1 teaspoon
vanilla extract
1 tablespoon
heavy cream
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 4 of 7
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).
720ml
3 cups water, for steaming
nonstick cooking spray
1 box (432g)
chocolate cake mix
280g
2 cups frozen raspberries
64g
1/3 cup granulated sugar
1 tablespoon
cornstarch
1 tablespoon
water
Zest and juice from 1 navel orange, divided
12 tablespoons
butter, softened
360g
powdered sugar
1 teaspoon
vanilla extract
1 tablespoon
heavy cream
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 5 of 7
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.
720ml
3 cups water, for steaming
nonstick cooking spray
1 box (432g)
chocolate cake mix
280g
2 cups frozen raspberries
64g
1/3 cup granulated sugar
1 tablespoon
cornstarch
1 tablespoon
water
Zest and juice from 1 navel orange, divided
12 tablespoons
butter, softened
360g
powdered sugar
1 teaspoon
vanilla extract
1 tablespoon
heavy cream
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 6 of 7
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.
720ml
3 cups water, for steaming
nonstick cooking spray
1 box (432g)
chocolate cake mix
280g
2 cups frozen raspberries
64g
1/3 cup granulated sugar
1 tablespoon
cornstarch
1 tablespoon
water
Zest and juice from 1 navel orange, divided
12 tablespoons
butter, softened
360g
powdered sugar
1 teaspoon
vanilla extract
1 tablespoon
heavy cream
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 7 of 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.
