Sunday, May 1, 2011

Chocolate Raspberry Layer Cake with Hot Chocolate Whipped Cream

Penzeys Spices Catalog

2 cups sugar
1 1/4 cups unbleached flour
3/4 cup natural cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. pure vanilla extract
1 cup boiling water

Raspberry Filling:
12 oz. frozen raspberries
1/4 cup sugar
1 T. cornstarch
1/4 cup raspberry enlightenment (I used raspberry jam.)

Hot Chocolate Whipped Cream
3 cups heavy whipping cream (I only had 2 cups but it was enough.)
3 T. water
1 1/2 tsp. unflavored gelatin
3/4 cup Hot Chocolate Mix (I found this was about six packages.)
1 1/4 teaspoons pure vanilla extract

Cake: Preheat the oven to 350. Place parchment liners in the bottom of two 8 in round ungreased cake pans. In a large bowl, sift together the dry ingredients. Add the eggs, milk, oil and vanilla. Beat for two minutes on medium speed. Stir in the boiling water (batter will be very thin). Pour into the prepared pans and bake for 22-30 minutes of until a toothpick inserted into the center comes out clean. Cool 10 minutes on a wire rack. Remove from pans and cool completely on a wire rack. Don't worry if the centers fall a bit when they come out of the oven, the cake will still look and taste great!

Filling: In a medium saucepan add the raspberries, sugar, cornstarch and raspberry enlightenment. Stir to incorporate all the ingredients. Cook over medium heat until boiling; boil for 5 minutes, stirring frequently. Remove from the heat; pour into a blender, and puree. Strain into a bowl and let cool.

Frosting: Place your mixing bowl and beaters in the freezer to chill while the cake is baking. In a metal measuring cup or very small saucepan, combine the water and the gelatin. Let this sit for five minutes, and then heat over low heat for two minutes (or so) to melt the gelatin. Don't let it get too hot! Pour the cream and hot chocolate mix into your chilled bowl. With the mixer on low, drizzle the melted gelatin into the cream/chocolate mix. Add the vanilla and turn mixer to high. Continue to whip until stiff peaks form. This may take up to 5 minutes.

Assembley: Carefully cut each 8 inch cake in half (you will have four slices of cake). Place a slice of cake on your cake carrier or plate. Spread on 1/3 of the raspberry filling. Spread on some hot chocolate whipped cream.. Top with another slice of cake, spread another 1/3 of raspberry filing and cover with hot chocolate whipped cream. Top with another slice of cake. Using the last 1/3 of raspberry filling, spread evenly over the cake. Top with hot chocolate whipped cream. .Place the last slice of cake on top and frost the entire cake with the remaining hot chocolate whipped cream.

Cover and refrigerate for several hours or overnight before serving for easiest slicing.

Prep time: 30 minutes
Baking time: 22-30 minutes
Serves: 16

Nutritional Information: Servings 16; Serving Size: 1 slice (137 g); Calories 360; Calories from fat 180; Total fat 21 g; Cholesterol 70mg; Sodium 260 mg; Carbohydrate 43g; Dietary Fiber 2g; Protein 4 g.

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