Thursday, December 07, 2006

Deep Dark Chocolate Raspberry Cake

I made this the other day, and, while it turned out to be a good chocolate cake, and people at work liked it. However, I found that the raspberry preserves migrated to the bottom of the Bundt pan, sticking to it as I took the cake out, so that I had to scoop it out and spoon it on the top, rather than achieving a ribbon throughout the centre of the cake. It did call for putting only half the batter in before adding the raspberry preserves, I've upped that to three-quarters for the next time I make it, hopefully that will do the trick. If it does that again, I'll just skip adding the preserves and just glaze it when it's cooled, I would guess the preserves are just too heavy or the batter too thin for it to work. When you add the buttermilk, the batter will look "curdled", this is all right and normal, just continue on.

Deep, Dark Chocolate Raspberry Cake
2-1/2 cups all-purpose flour
1 Tbsp baking soda
1/4 tsp salt
3/4 cup cocoa
1/2 teaspoon ground cinnamon
2 tablespoons espresso powder
2/3 cup boiling water
2 cups sugar
1 cup butter, softened
2 tsp vanilla extract
4 eggs
1 cup buttermilk
1/3 cup seedless raspberry preserves

Preheat oven to 325F. Grease and flour a ten cup Bundt pan.

Whisk together in medium bowl, the flour, baking soda and salt and set aside.

Stir cocoa, cinnamon and espresso powder into boiling water until dissolved, then set aside.

In a large mixing bowl, cream together sugar and butter until light and fluffy. Add vanilla extract and continue to beat until well combined. Scrape down sides of bowl as needed throughout the mixing process.

Add the eggs and beat until batter is fluffy and light yellow colored. Beat in buttermilk until combined.

Add the cocoa mixture and beat until smooth.

Gradually add to the batter the flour mixture while beating, until the batter is smooth and thick.

Spoon three quarters of the batter into pan. Using a teaspoon, drop in bits of the raspberry preserves, stretching them out into a ribbon through the batter. Finish filling pan with remaining batter.

Bake for 65 minutes or until toothpick inserted in center comes out clean. Cool in pan for ten minutes, then remove gently from pan and cool completely on wire rack.

Glaze with heated raspberry preserves, or sprinkle with icing sugar.

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