Tuesday, April 19, 2016

Raspberry Chocolate Cake

I will get right to it... dating your husband when you have an infant is damn near impossible. Once in a blue moon you will get dressed up (read: wear an actual shirt that was not meant to make breastfeeding easier) and go out for dinner and drinks, but rarely. It is easy to get lost in the hours, the days, the baby cheeks.

I know all too soon Rosemary will be older and we will have all the time in the world to date. So for now let's make cake late at night, drink cocktails while it bakes, and shamelessly eat half of it in one sitting, K?


This cake is a single layer dark chocolate cake. It is decorated with a bittersweet ganache (spiked with raspberry liqueur,) fresh berries and a dusting of powdered sugar.


A lovely date night in!

Single Layer Chocolate Cake
makes 1-8" or 9" layer cake

1 c AP flour
1/4 c + 2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick (1/2 c) butter, melted and cooled slightly
1 1/4 c brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1/2 c hot coffee

1 c raspberry ganache (recipe follows)

raspberries and powdered sugar (for decorating)
- - -
pre-heat oven to 350F; line an 8" or 9" cake round with parchment paper and mist with baking spray
1. In a medium bowl whisk together flour, cocoa, baking soda, and salt
2. In another bowl, using a wooden spoon stir together sugar and melted butter until smooth
3. To the sugar mixture, add the eggs and vanilla mixing until fully incorporated
4. Add the dry ingredients to the wet ingredients and mix until combined
5. Pour the hot coffee into the bowl and mix until the batter just comes together
6. Pour the batter into your prepared pan and bake at 350F for 30-40 minutes until center springs back lightly when pressed
7. Cool completely before topping with ganache and decorating with raspberries!

Raspberry Ganache
makes about 1 cup

3 oz heavy cream
1 1/2 oz Chambord
3.5 oz bittersweet chocolate chunks
- - -
1. Heat cream in microwave until hot but not boiling
2. Pour over chopped chocolate
3. Allow mixture to sit for a few minutes then stir until smooth and glossy
4. Gently stir in Chambord, mixing until fully incorporated
5. Allow ganache to cool slightly (it will thicken) before pouring over cooled cake

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