|
|
|
|
|
|
|
Raspberry-Chocolate Cake
2-1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter, softened
1-3/4 cups sugar
2 eggs
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1-1/4 cups water
3 tablespoons raspberry liqueur or framboise (optional)
1/2 cup seedless raspberry jam
1 recipe Raspberry-Chocolate Frosting
1 cup fresh raspberries (optional)
Chocolate leaves (optional)
Preheat oven to 350 degree F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, baking soda, and salt in a mixing bowl; set aside.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well-mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly.
Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks.
Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 2/3 cup Raspberry-Chocolate Frosting.
Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down.
Frost top and sides with all but 3/4 cup of the remaining frosting. Pipe remaining frosting on top of cake. If desired, garnish with raspberries and chocolate leaves. Makes 14 servings
Raspberry-Chocolate Frosting
1 10-ounce package frozen red raspberries in syrup, thawed
1 envelope unflavored gelatin
1 12-ounce package semisweet chocolate pieces (2 cups)
1-1/2 cups whipping cream
1 teaspoon vanilla
Press undrained raspberries through a sieve; discard seeds. (You should have about 1 cup puree.) Combine the puree and gelatin in a small saucepan; let stand 5 minutes. Cook and stir over medium-low heat until gelatin is dissolved; set aside.
Meanwhile, combine the chocolate pieces, whipping cream, and vanilla in a heavy medium saucepan. Cook and stir over low heat until chocolate pieces are melted. Whisk smooth. Stir in raspberry mixture; heat and stir until smooth.
Transfer to a large mixing bowl. Cover and refrigerate about 3 hours or until thoroughly chilled, stirring occasionally. Beat with an electric mixer just until fluffy. Makes about 3-1/2 cups (enough to fill and frost a four-layer cake).
|
 |
|
|
|
|
|
|
|
|
|
|
|
