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Rich Dense Chocolate Raspberry Cake (Fred Peters)
Author/Submitted by:
Servings: 4
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 1
c
Packed lt brown sugar 1
c
Flour 1/2
c
Cocoa 3/4
ts
Baking soda 3/4
ts
Baking powder 1/2
ts
Salt 2
Eggs 1/2
c
Sour cream 1/4
c
Oil 2
tb
Framboise raspberry liqueur,
Plus additional for
Drizzling 1/2
c
Boiling water
Directions:
Preheat the oven to 350 degrees. Grease and flour one 8-inch round
or one 8-inch heart-shaped cake pan.
In a mixing bowl, combine sugar, flour, cocoa, soda and baking
powder. Add the eggs, sour cream, oil, and 2 Tbsp Framboise. Beat
with a mixer on the lowest speed until well blended. Add the boiling
water and combine. Pour into the prepared pan and bake for 30 to 35
minutes or unti a wooden toothpick inserted into the center comes out
clean.
Cool on a cake rack for 10 minutes before removing from the pan.
Prick the inverted cake all over with the tines of a fork and drizzle
with additional raspberry liqueur.
Let cool completely. Coat with White Chocolate Buttercream Frosting,
if desired.
Makes a romantic dessert for two.
White Chocolate Buttercream Icing
6 oz white chocolate, use chips or cut lg blocks into sm pieces 3 Tbsp
water 1/2 c sugar 1/4 c water 2 pinches cream of tartar 1 lg egg 6 oz
unsalted butter, slightly softened and cut into chunks
To melt the white chocolate, combine with 3 Tbsp of water and place
in a double boiler and melt slowly over simmering water (the water
should not touch the bottom of the upper section). Stir until smooth.
remove from the heat and cool until lukewarm. Meanwhile, make the
buttercream.
In a sm saucepan, combine the sugar, water, and cream of tartar; stir.
Cover and bring to a boil over mdm heat. Simmer, covered, for about 1
minute to disslove the sugar. Uncover and wipe down the sides of the
pan with a wet pastry brush or damp paper towel to remove any sugar
crystals. Cook until the temperature reaches 242 degrees on a candy
thermometer.
In a sm bowl, beat the egg with an electric mixer until pale and
thick. Pour the sugar syrup in a thin stream (near the beaters to
prevent spattering) into the beaten egg while beating constantly.
When the mixture has cooled to lukewarm, add the butter, one
tablespoonat a time and continue to beat until smooth. Gently beat in
the melted white chocolate until combined and smooth. Cool before
spreading on the cake.
The Baltimore Sun; February 13, 1991
Keywords: cake
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