Dagger Through the Heart Cake

dagger cake do not use Image by: dagger cake do not use Author: Canadian Living

As the grand finale, this playfully gory cake brings to mind tales of killing vampires with silver stakes through the heart. In this case, the heart is chocolate, and the dagger, a sugar cookie — both much tastier than, and not nearly as painful as, the real thing.

  • Portion size 12 servings

Ingredients

  • 1 cup butter softened
  • 1 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cup buttermilk
  • 1/3 cup seedless raspberry jam
  • 1 Cookie Dagger Recipe
Chocolate Glaze:
  • 6 oz semisweet chocolate chopped
  • 3 tablespoons butter
  • 4 teaspoons liquid honey
  • 3 tablespoons frozen raspberry cocktail concentrate thawed
Raspberry Sauce:
  • 1 pkg (300 g) frozen raspberries thawed
  • 1/4 cup granulated sugar
  • 1/4 cup seedless raspberry jam
  • 1 tablespoon lemon juice

Method

Grease two 8-inch (1.2 L) heart-shaped metal cake pans; line bottoms with waxed paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Using wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pans; smooth tops.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks for 20 minutes. Turn out onto racks and peel off paper. Let cool completely. (Make-ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Raspberry Sauce: Meanwhile, in food processor or blender, pur?raspberries, sugar, jam and lemon juice until smooth; strain through fine sieve. (Make-ahead: Cover and refrigerate for up to 1 week.)

Chocolate Glaze: In heatproof bowl set over saucepan of hot (not boiling) water, melt together chocolate, butter and honey, stirring occasionally. Whisk in raspberry concentrate. Let cool.

Place 1 cake layer on cake plate; slide strips of waxed paper under cake to protect plate. Spread with jam. Place second layer over top. Drizzle chocolate glaze over cake; spread evenly over top and side.

Push Cookie Dagger into centre of cake. Drizzle some of the raspberry sauce around base. Serve cake with remaining sauce.

Nutritional facts <b>Per each of 12 servings (without dagger):</b> about

  • Sodium 417 mg
  • Protein 6 g
  • Calories 538.0
  • Total fat 26 g
  • Cholesterol 87 mg
  • Saturated fat 15 g
  • Total carbohydrate 77 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dagger Through the Heart Cake

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