Raspberry and Chocolate Whipped Cream Cake
Food Styling lara miklasevics
Makes 16 to 20 servings
Raspberries and chocolate make a delicious and elegant combination. This cake, with its bright red raspberries contrasting with the white whipped cream, is gorgeous enough to serve as the centerpiece. Dress it up by lightly swirling thin lines of melted dark chocolate over the raspberries.
Cake
butter
2 cups all-purpose flour
½ cup unsweetened Dutch process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 large eggs
2 cups sugar
1 cup canola or corn oil
2 teaspoons vanilla extract
1 cup sour cream
Raspberry Syrup
2 tablespoons sugar
2 tablespoons framboise or raspberry liqueur
Filling and topping
4 cups cold heavy whipping cream
¼ cup powdered sugar
2 teaspoons vanilla extract
3 cups fresh raspberries
For the cake: Preheat oven to 350°F. Butter inside of two 9-inch layer pans. Line bottoms with parchment paper and butter paper. Sift flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.
In a large bowl, beat together eggs and sugar with a mixer on medium speed about 2 minutes, until fluffy, thick, and lightened in color. Decrease speed to low, and mix in oil and vanilla until blended. Add flour mixture, mixing just until incorporated. Add sour cream, mixing into batter just until no white streaks remain. Divide batter between pans.
Bake until tops feel firm if gently touched and a toothpick inserted into centers comes out clean, about 35 minutes. Cool in pans on wire racks 15 minutes. Using a small, sharp knife, loosen cakes from sides of pan and invert onto wire rack. Carefully remove and discard paper linings and cool completely. Cake layers can be wrapped in plastic wrap and left overnight at room temperature.
Place a serving plate on bottom of a cake layer and invert cake onto it. Tuck waxed paper strips just an inch or so under bottom of cake to keep plate clean.
For the syrup: In a small bowl, stir sugar with ¼ cup hot water until dissolved. Stir in framboise. Using a pastry brush, brush over tops and sides of cake layers.
For filling and topping: In a large bowl and using a mixer on medium-high speed, beat cream, powdered sugar, and vanilla until firm peaks form. Put 2 cups whipped cream in a bowl and gently stir in 1 cup raspberries. Spread filling over cake layer on plate. Slide remaining cake layer onto filling, centering it carefully. Spread remaining whipped cream over top and sides of cake. Arrange remaining raspberries over top. Serve cold, or cover carefully and refrigerate overnight.
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6 ISSUES (1 YEAR)
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