Chocolate Raspberry Cake

By The Canadian Living Test Kitchen

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Chocolate Raspberry Cake

This recipe makes 32 servings

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Nutritional Info

Per each of 32 servings: about -
cal 263263 cal
pro 4 g4g pro
total fat 15 g15g total fat
sat. fat 9 g9g sat. fat
carb 32 g32g carb
fibre 2 g2g fibre
chol 50 mg50mg chol
sodium 235 mg235mg sodium
% RDI: -
calcium 44 calcium
iron 1010 iron
vit A 1010 vit A
vit C 22 vit C
folate 1010 folate

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.

Ingredients

Preparation

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.)

Additional information :

Raspberry Sauce

In food processor or blender, pur?3 pkg (each 300 g) frozen unsweetened raspberries, thawed; press through sieve into bowl to remove seeds. Whisk in 3/4 cup (175 mL) instant dissolving (fruit/berry) sugar, and 1 tbsp (15 mL) raspberry liqueur, if desired.

Makes 2-1/2 cups (625 mL).

Source : Canadian Living Magazine: May 2004

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