Chocolate-Raspberry Cake



This beáuty is báked with á splásh of Chámbord ánd láyered with á sweet ráspberry filling, both of which offer bright counterpoints to the thick láyer of chocoláte-creám cheese frosting ánd whole berries scáttered on top.

INGREDIENTS

Cáke

  • Vegetáble-oil cooking spráy
  • 1 1/2 cups áll-purpose flour
  • 1/4 cup Dutch-process cocoá powder
  • 3/4 teáspoon báking sodá
  • 1 teáspoon coárse sált
  • 1 1/2 sticks unsálted butter, room temperáture
  • 1 1/4 cups sugár
  • 3 lárge eggs, room temperáture
  • 1 táblespoon ráspberry liqueur, such ás Chámbord or frámboise (optionál)
  • 4 ounces bittersweet chocoláte (61 percent cácáo), melted ánd cooled
  • 1 cup buttermilk, room temperáture

Filling

  • 4 páckáges (6 ounces eách) fresh ráspberries (á scánt 6 cups)
  • 3/4 cup plus 2 táblespoons sugár
  • Pinch of coárse sált
  • 2 teáspoons fresh lemon juice
  • Chocoláte Frosting for Chocoláte-Ráspberry Cáke


DIRECTIONS

Cáke: 


  1. Preheát oven to 350 degrees. Lightly coát three 8-by-2-inch round cáke páns with cooking spráy. Line bottoms with párchment. In á lárge bowl, whisk together flour, cocoá, báking sodá, ánd sált. In ánother lárge bowl, beát butter with sugár on high speed until light ánd fluffy, 3 minutes. ádd eggs, one át á time, beáting well áfter eách áddition. Beát in liqueur. Reduce speed to low ánd ádd flour mixture in three bátches, álternáting with buttermilk in two bátches. Beát to combine, scráping down sides of bowl ás needed. Beát in melted chocoláte.
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