Dagger Through the Heart Cake

By The Canadian Living Test Kitchen

40 people added this to their Recipe Box

Photography by Michael Alberstat

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings (without dagger): about	-
cal	538538 cal
pro	6 g6g pro
total fat	26 g26g total fat
sat. fat	15 g15g sat. fat
carb	77 g77g carb
fibre	3 g3g fibre
chol	87 mg87mg chol
sodium	417 mg417mg sodium
% RDI:	-
calcium	77 calcium
iron	1616 iron
vit A	2020 vit A
vit C	88 vit C
folate	2020 folate

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.

Ingredients

1 cup butter , softened1 1cup cupbutter, softened
1-1/2 cups granulated sugar 1-1/2 1-1/2cups cupsgranulated sugar
2 eggs 2 2eggeggs
1 tsp vanilla 1 1tsp tspvanilla
2 cups all-purpose flour 2 2cups cupsall-purpose flour
1/2 cup cocoa powder 1/2 1/2cup cupcocoa powder
1 tsp baking powder 1 1tsp tspbaking powder
1 tsp baking soda 1 1tsp tspbaking soda
1/4 tsp salt 1/4 1/4tsp tspsalt
1-1/2 cups buttermilk 1-1/2 1-1/2cups cupsbuttermilk
1/3 cup seedless raspberry jam 1/3 1/3cup cupseedless raspberry jam
1 Cookie Dagger Recipe 1 1Cookie Dagger Recipe
Raspberry Sauce:
1 1pkg (300 g) pkg (300 g)frozen raspberries, thawed
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1/4 cup seedless raspberry jam 1/4 1/4cup cupseedless raspberry jam
1 tbsp lemon juice 1 1tbsp tbsplemon juice
Chocolate Glaze:
6 oz semisweet chocolate , chopped6 6oz ozsemisweet chocolate, chopped
3 tbsp butter 3 3tbsp tbspbutter
4 tsp liquid honey 4 4tsp tspliquid honey
3 3tbsp tbspfrozen raspberry cocktail concentrate, thawed

Preparation

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.