Chocolate Raspberry Curl Cake
29 people added this to their Recipe Box
This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 798 |
| pro | 12 g |
| total fat | 59 g |
| sat. fat | 35 g |
| carb | 76 g |
| fribre | 11 g |
| chol | 114 mg |
| sodium | 431 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 40 |
| vit A | 25 |
| vit C | 2 |
| folate | 21 |
Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate, such a Lindt, Valhrona or Callebaut, gives the smoothest creamy texture to the filling and icing.
Ingredients
- 1-1/2 cups butter, softened
- 2-1/4 cups granulated sugar
- 3 eggs
- 1/4 cup thawed raspberry cocktail concentrate
- 2 tsp vanilla
- 3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1-1/2 tsp baking soda
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups sour cream
- Chocolate Curls:
- 1 lb bittersweet chocolate or semisweet chocolate, chopped
- 2-1/3 cups sour cream
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/3 cup seedless raspberry jam
Preparation
1- Grease sides of three 9-inch (1.5 L)round metal cake pans; line bottoms with parchment paper. Set aside.
In large bowl, bet butter with sugar until fluffy. Beat in eggs, 1 at a time, then raspberry concentrate and vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into prepared pans, smoothing tops.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks for 20 minutes. Turn out onto racks; let cool completely. Remove paper. (Make-ahead: Wrap separately in plastic wrap; refrigerate for up to 1 day, or over-wrap with heavy-duty foil and freeze for up to 2 weeks.)
2- Chocolate Curls: In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Divide evenly between 2 baking sheets; spread to 1/8-inch (3 mm) thickness. Refrigerate until firm, about 15 minutes.
One baking sheet at a time, place on large damp towel; let stand until chocolate softens slightly, about 3 minutes.
Holding sheet in one hand and teaspoon at 90-degree angle in the other, scrape chocolate toward you into small curls, refrigerating pan to re-firm chocolate as necessary. With toothpick, arrange curls in single layer on waxed paper-lined tray refrigerate. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
3- Filling and Icing: In large bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat. Whisk in half of the sour cream; whisk in remaining sour cream until smooth. Whisk in sugar and vanilla.
Brush off any crumbs from cake layers. Place 1 layer on flat cake plate. Slide strips of waxed paper between cake and plate. Spread top of layer with 1/3 cup (75 mL) icing.
Spread jam over bottoms of remaining 2 layers. Place 1 layer, jam-side down, over icing.
4- Spread 1/3 cup (75 mL) icing on top of second layer top with third layer, jam-side down. Spread remaining icing over side and top of cake.
Using toothpick, lift chocolate curls and gently press against side of cake. Remove paper strips. Refrigerate for 30 minutes. (Make-ahead: Cover loosely and refrigerate for up to 24 hours. Let come to room temperature before serving.)
In large bowl, bet butter with sugar until fluffy. Beat in eggs, 1 at a time, then raspberry concentrate and vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into prepared pans, smoothing tops.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks for 20 minutes. Turn out onto racks; let cool completely. Remove paper. (Make-ahead: Wrap separately in plastic wrap; refrigerate for up to 1 day, or over-wrap with heavy-duty foil and freeze for up to 2 weeks.)
2- Chocolate Curls: In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Divide evenly between 2 baking sheets; spread to 1/8-inch (3 mm) thickness. Refrigerate until firm, about 15 minutes.
One baking sheet at a time, place on large damp towel; let stand until chocolate softens slightly, about 3 minutes.
Holding sheet in one hand and teaspoon at 90-degree angle in the other, scrape chocolate toward you into small curls, refrigerating pan to re-firm chocolate as necessary. With toothpick, arrange curls in single layer on waxed paper-lined tray refrigerate. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours.)
3- Filling and Icing: In large bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat. Whisk in half of the sour cream; whisk in remaining sour cream until smooth. Whisk in sugar and vanilla.
Brush off any crumbs from cake layers. Place 1 layer on flat cake plate. Slide strips of waxed paper between cake and plate. Spread top of layer with 1/3 cup (75 mL) icing.
Spread jam over bottoms of remaining 2 layers. Place 1 layer, jam-side down, over icing.
4- Spread 1/3 cup (75 mL) icing on top of second layer top with third layer, jam-side down. Spread remaining icing over side and top of cake.
Using toothpick, lift chocolate curls and gently press against side of cake. Remove paper strips. Refrigerate for 30 minutes. (Make-ahead: Cover loosely and refrigerate for up to 24 hours. Let come to room temperature before serving.)
Source : Canadian Living Magazine: February 2005
- Keywords : Bake; Make-Ahead; Dessert; Refrigerate/Chill; Sour Cream; Chocolate; Raspberries;
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