Chocolate Raspberry Cake

By The Canadian Living Test Kitchen

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This recipe makes 32 servings

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

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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

1-1/2 cups butter , softened1-1/2 1-1/2cups cupsbutter, softened
2-1/4 cups granulated sugar 2-1/4 2-1/4cups cupsgranulated sugar
3 eggs 3 3eggeggs
1-1/2 tsp vanilla 1-1/2 1-1/2tsp tspvanilla
3 cups all-purpose flour 3 3cups cupsall-purpose flour
3/4 cup cocoa powder 3/4 3/4cup cupcocoa powder
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1-1/2 tsp baking soda 1-1/2 1-1/2tsp tspbaking soda
1/2 tsp salt 1/2 1/2tsp tspsalt
2-1/4 cups buttermilk 2-1/4 2-1/4cups cupsbuttermilk
Chocolate Glaze:
8 oz bittersweet chocolate , chopped8 8oz ozbittersweet chocolate or semisweet chocolate, chopped
1/4 cup butter 1/4 1/4cup cupbutter
2 tbsp corn syrup 2 2tbsp tbspcorn syrup
Filling:
2/3 cup seedless raspberry jam 2/3 2/3cup cupseedless raspberry jam

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