On 12 Mar 2005 15:44:45 -0800, "Michael" >
wrote:
<snip>
>I notice the enthusiasm waning somewhat with each new
>chocolate cake. I need a new one. Can you recommend a
>good and easy cake I can make with two 9" pans?
<snip>
Don't let the length of this recipe put you off. It isn't rocket
science and you can do some of it ahead. Trust me, this is well worth
whatever work it takes:
@@@@@ Now You're Cooking! Export Format
Raspberry Whipped Cream Truffle Cake
desserts
----GLAZE----
1 c whipping cream
1/4 c unsalted butter; cut into pieces
1 ; (1/2 stick)
2 tb sugar
12 oz semisweet chocolate; chopped
1 ts vanilla extract
------------------------------CAKE-
2 oz unsweetened chocolate chopped
2 c cake flour
2/3 c unsweetened dutch-process cocoa pow
1 ts baking soda
1/2 ts salt
2 c sugar
1/2 c unslated butter; room temperature (1
1 ; stick)
3 lg eggs
1 1/2 ts vanilla extract
1 1/4 c buttermilk
----------------------------FILLING
1 3/4 c plus 2 tablespoons chilled whipping
3 tb powdered sugar
2 ts framboise eau-de-vie; (clear raspberry; brandy; optional)
3/4 ts vanilla extract
2 c fresh raspberries or frozen unsweet
additional raspberries (optional for garnish)
For Glaze:
Combine cream, butter and sugar in heavy large saucepan. Stir over
medium
heat until butter melts, sugar dissolves and mixture comes to simmer.
Remove
from heat. Add chocolate and vanilla. Stir until chocolate melts and
glaze
is
smooth. Let stand until thick enough to spread, stirring occasionally,
about 1 hour. (Can be made 1 week ahead. Cover and refrigerate. Before
using, whisk
over low heat just until spreadable.)
For cake:
Preheat oven to 350F.
Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line pan
bottoms with waxed paper; butter paper. Stir chocolate in top of
double
boiler set
over simmering water until melted. Remove from over water.
Sift flour, cocoa, baking soda and salt into medium bowl. Using
electric
mixer, beat sugar and butter in large bowl until well blended. Add
eggs 1
at a time, beating to blend after each addition and occasionally
scraping
down
sides of bowl. Mix in melted chocolate and vanilla. Mix in dry
ingredients
alternately with buttermilk in 3 additions each. Transfer batter to
prepared pans, dividing equally.
Bake cakes until tester inserted into center comes out clean, about 35
minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides
to
loosen cakes. Turn cakes out onto racks; peel off waxed paper. Cool
cakes
completely. (Can be prepared 1 day ahead. Wrap tightly and store at
room
temperature.)
For filling:
Using electric mixer, beat cream, powdered sugar, framboise (if
desired)
and vanilla in large bowl until very firm peaks form. Transfer 1 1/2
cups
whipped cream mixture to small bowl and chill. Fold 2 cups raspberries
into
remaining whipped cream mixture.
Cut each cake layer horizontally in half. Using large tart pan bottom
as
aid, Transfer 1 layer to platter. Slide waxed paper strips under
edges of
cake.
Spread 2/3 cup chocolate glaze over cake. Spread half of raspberry
whipped
cream over. Place second cake layer on work surface. Spread 2/3 cup
glaze,
then remaining raspberry cream over. Place atop first layer, using
tart pan
as aid. Top with third cake layer, pressing lightly to adhere (reserve
fourth
layer for another use). Smooth filling at edges of cake. Spread thin
layer
of glaze over sides of cake. Chill until glaze sets, about 10 minutes.
Spread remaining glaze over sides of cake. Spread or pipe reserved 1
1/2
cups whipped cream mixture over top of cake. Garnish with additional
berries, if
desired. Gently remove waxed paper from under cake. Cover cake with
cake
dome; chill at least 1 hour and up to 8 hours.
Contributor: Bon Appetit February 1996
Yield:
serves 12.
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
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