Chocolate Raspberry Cake
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.
Servings: 24 to 32
Ingredients:
| Nutritional Info | |
| Per each of 32 servings: about | - |
| cal | 263 |
| pro | 4 g |
| total fat | 15 g |
| sat. fat | 9 g |
| carb | 32 g |
| fibre | 2 g |
| chol | 50 mg |
| sodium | 235 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit A | 10% |
| vit C | 2% |
| folate | 10% |
-
1-1/2 cups (375 mL) butter, softened
2-1/4 cups (550 mL) granulated sugar
3 eggs
1-1/2 tsp (7 ml) vanilla
3 cups (750 mL) all-purpose flour
3/4 cup (175 mL) cocoa powder
1-1/2 tsp (7 mL) each baking powder and baking soda
1/2 tsp (2 mL) salt
2-1/4 cups (550 mL) buttermilk
Chocolate Glaze:
8 oz (250 g) bittersweet or semisweet chocolate, chopped
1/4 cup (50 mL) butter
2 tbsp (25 mL) corn syrup
Filling:
2/3 cup (150 mL) seedless 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 sa< 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, purée 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
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »