Chocolate Raspberry Cake

[migration] empty title 492 Author: Canadian Living Credits: [migration] empty title 492

A dense chocolate cake layered with seedless raspberry jam is a cinch to cut, and its generous size makes it suitable for large celebrations. Serve with Raspberry Sauce (see Additional Information below), berries and ice cream.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine: May 2004

Ingredients

  • 1 1/2 cup butter softened
  • 2 1/4 cups granulated sugar
  • 3 eggs
  • 1 1/2 teaspoon vanilla
  • 3 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk
Chocolate Glaze:
  • 8 oz bittersweet chocolate chopped
  • 8 oz semisweet chocolate chopped
  • 1/4 cup butter
  • 2 tablespoons corn syrup
Filling:
  • 2/3 cups seedless raspberry jam

Method

Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.

In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again to completely blend. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 24 hours.)

Chocolate Glaze: In heatproof bowl set over saucepan of hot (not boiling) water, melt together chocolate, butter and corn syrup, stirring. Let cool until firm enough to spread, about 5 minutes.

Filling: Place cake on cake plate; cut in half horizontally. Spread cut side of bottom with raspberry jam; top with top half. Spread thin layer of chocolate glaze over top and side to mask; let stand until firm, about 5 minutes.

Spread remaining glaze smoothly over cake; let stand until set, about 2 hours, or refrigerate for 1 hour. (Make-ahead: Cover with cake dome or plastic wrap; refrigerate for up to 24 hours. Let stand at room temperature for 20 minutes before serving.)

Nutritional facts <b>Per each of 32 servings:</b> about

  • Sodium 235 mg
  • Protein 4 g
  • Calories 263.0
  • Total fat 15 g
  • Cholesterol 50 mg
  • Saturated fat 9 g
  • Total carbohydrate 32 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Raspberry Cake

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