Dagger Through the Heart Cake
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.
Servings: 8-12
Ingredients:
Photography by Michael Alberstat
| Nutritional Info | |
| Per each of 12 servings (without dagger): about | - |
| cal | 538 |
| pro | 6 g |
| total fat | 26 g |
| sat. fat | 15 g |
| carb | 77 g |
| fibre | 3 g |
| chol | 87 mg |
| sodium | 417 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 20% |
| vit C | 8% |
| folate | 20% |
Suggested Recipes
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1 cup (250 mL) butter, softened
1-1/2 cups (375 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder
1 tsp (5 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) buttermilk
1/3 cup (75 mL) seedless raspberry jam
1 Cookie Dagger
Raspberry Sauce:
1 pkg (300 g) frozen raspberries, thawed
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) seedless raspberry jam
1 tbsp (15 mL) lemon juice
Chocolate Glaze:
6 oz (175 g) semisweet chocolate, chopped
3 tbsp (50 mL) butter
4 tsp (20 mL) liquid honey
3 tbsp (50 mL) frozen 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.
Tags:
Cakes; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Chocolate; Fruits; Bake; Halloween;
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