Chocolate Raspberry
Cake
This
beauty is baked with a splash of Chambord and layered with a sweet raspberry
filling, both of which offer bright counterpoints to the thick layer of
chocolate-cream cheese frosting and whole berries scattered on top.
Prep Time: 35 Mins
Total Time: 1 Hr 35
Mins
Servings: 12
Ingredient
Cake
•
Vegetable-oil
cooking spray
•
1
1/2 cups all-purpose flour
•
1/4
cup Dutch-process cocoa powder
•
3/4
teaspoon baking soda
•
1
teaspoon coarse salt
•
1
1/2 sticks unsalted butter, room temperature
•
1
1/4 cups sugar
•
3
large eggs, room temperature
•
1
tablespoon raspberry liqueur, such as Chambord or framboise (optional)
•
1
cup buttermilk, room temperature
•
4
ounces bittersweet chocolate (61 percent cacao), melted and cooled
Filling
•
4
packages (6 ounces each) fresh raspberries (a scant 6 cups)
•
3/4
cup plus 2 tablespoons sugar
•
Pinch
of coarse salt
•
2
teaspoons fresh lemon juice
•
Chocolate
Frosting for Chocolate-Raspberry Cake
Directions
1. Cake: Preheat
oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with
cooking spray. Line bottoms with parchment. In a large bowl, whisk together
flour, cocoa, baking soda, and salt. In another large bowl, beat butter with
sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time,
beating well after each addition. Beat in liqueur. Reduce speed to low and add
flour mixture in three batches, alternating with buttermilk in two batches.
Beat to combine, scraping down sides of bowl as needed. Beat in melted
chocolate.
2. Divide batter
evenly among prepared pans, smoothing tops with an offset spatula. Bake,
rotating pans halfway through front to back and top to bottom, until a tester
inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans
on a wire rack 10 minutes. Run a small sharp knife around edges, then invert
onto rack. Remove parchment and let cool completely, about 25 minutes. With a
serrated knife, trim tops of cakes so they're level.
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