posted by marlaoh 06-20-103 8:09 AM
Raspberry-Chocolate Cake
2 1/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup butter (no substitutes), softened
1 3/4 cups sugar
2 large eggs
3 oz unsweetened chocolate, melted and cooled
1 tsp vanilla
1 1/4 cups water
3 Tbs raspberry liqueur or framboise (optional)
1/2 cup seedless raspberry jam
1 recipe Raspberry-Chocolate Frosting
1 cup fresh raspberries (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. Makes 14 servings.
Servings: 14
Raspberry Chocolate Frosting
10 oz frozen red raspberries in syrup, thawed
1 envelope unflavored gelatin
12 oz semisweet chocolate pieces (2-cups)
1/4 cup light-colored corn syrup
1 1/2 cups whipping cream
1 tsp vanilla
Press undrained raspberries through a sieve; discard seeds. (You should have about 1 cup puree.) In a heavy medium saucepan combine the puree and gelatin; let stand 5 minutes. Cook and stir until gelatin is dissolved; set aside. Meanwhile, in another saucepan heat and stir chocolate pieces over low heat until smooth. Stir in corn syrup until smooth.
Stir in whipping cream and vanilla until smooth. Stir in raspberry mixture; heat and stir until smooth and no flecks of chocolate remain. Transfer to a large mixing bowl. Cover and refrigerate about 2 hours or until thoroughly chilled, stirring occasionally. Beat with an electric mixer until fluffy.