posted by jeanndan 03-16-99 5:15 AM
Queen Raspberry Cake
4 ounces unsweetenened chocolate
2 cups sugar
1 1/2 cups sifted all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup hot strong brewed coffee or 5 tsps. instant coffee dissolved in 1 cup of hot water.
1/2 cups sour cream at room temp.
1/2 cup vegetable oil
2 lightly beaten Large eggs at room temp.
Filling and Frosting
2/3 cup Rasberry Preserves plus 1 tsp. for garnich
1/4 cup Hot Fudge Filling
1 1/2 cups Mocha Buttercream Frosting
Shaved Chocolate
Preheat oven 350. Grease 2 8" layer cake pans
Melt chocolate in double boiler. Turn off heat.
Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.
In a seperate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk.
With the mixer on low speed, add the coffee mixture to the dry ingredients slowly; scrapping sides as you go.
Add the eggs one at a time and mix on medium speed. Add the chocolate and mix until the batter is uniform in color (about 10 seconds).
Divide the batter between the two pans and place in center of oven.
Bake until the cake springs back to the touch and tester comes out dry. Approx 35-38 minutes.
Cool the layers in the pans 15 minutes then place on rack.
*I like to place in freezer for the next step. I learned this while working at the Bakery and while going to school at Wilton in Chicago. It makes for less crumbs and easier slicing.
When completely cool split each cake in half.
Hot Fudge Filling
2 ounces of unsweetened chocolate
2 Tbls. unsalted butter
5 Tbls. plus 1 1/2 tsp. sugar
6 Tbls. hot water
1/2 tsp. vanilla extract
Place all ingredients except vanilla in top of double boiler. Stirring occacionally, until the chocolate is melted and the sugar is dissolved completely (about 30 minutes). The mixture should be smooth. You only need a 1/3 of this recipe for the Queens Cake.
Mocha Buttercream
1/4 cup instant coffee powder
4 1/2 tsps. water
1 stick unsalted butter at room temp.
1 1/4 cups confectioner's sugar
3/4 cup plus 2 Tbls. (unwhipped) whipping cream, chilled.
Dissolve the coffee in the water and place all ingredients together and mix till smooth. *Rosie recommends using a food processor but I just use my mixer. You only need 1 1/2 cups for the Queen Raspberry cake and this makes 2 to 2 1/4 cups.
Preparing Cake
Split each layer in two. Spread 1st layer with Rasberry Preserves, 2nd layer with fudge Filling, 3rd with Preserves.
Frost top and sides with Mocha Buttercream.
You can garnish around the top with shaved chocolate and 1 tsp. of Raspberry preserves in the center.