But now I'm back in full force! And I've found time to bake, *and* post pictures and recipes while whizzing through my last semester at CSUN! Thank goodness Spring Break is next week.
So now, news on the latest adventure.....
Once upon a time, there were two beings. It was love at first taste - nothing was quite so chocolately-moist goodness as one of these particular beings. But, it was not a relationship to last - for that being was doomed to be a birthday cake. And boy, did it do a dang good job of it.
So enlighten me - For all you women - Why can't we just fall in love with chocolate instead? It's *so* much better all around.... It doesn't talk back, is always eternally giving, and tastes absolutely spectacular all the time. Now, there may be a slight problem with reproduction.... but that's beside the point.
And I know it's a cliche, but - Forget Love - I'd rather fall in chocolate. Especially this chocolate cake.
Behold! A Raspberry Chocolate cake from the Taste of Home:
Delicious! And this one actually managed to stand fairly straight.
^ So help me, that's my bane of existance - most of my cakes look like the leaning tower of Piza. Meh. At least their appearance is made up for by the taste.
I made two of these cakes this weekend, Creme Brulee (Which flopped - my fault, I read the recipe wrong and added double the creme =S .... It's REALLY creamy, though!! And more like a custard than a brulee), and Vanilla Gelato. Yes, there's a difference between Gelato and Ice cream. However, next time, I think I'm going to try making it white chocolate flavored... or raspberry flavored....
Either way, I now have something to compare it to - I found out there's a Gelateria not too far from here, and it's suprisingly good! I'll admit, I was impressed when their White-Chocolate-Raspberry Gelato reminded me of the Gelato in Italy. Definitely not as good - but it's a heck of a good rendition.
And now, the recipe! Because Weeva has been bothering me about actually *posting* my recipes....
CAKE:
3 cups sugar
2-3/4 cups all-purpose flour
1 cup baking cocoa
2 teaspoons baking soda
1-1/2 teaspoons salt (I only put 1)
3/4 teaspoon baking powder
1-1/4 cups buttermilk (If you don't have it on hand, have no fear! Buy plain yogurt instead - it tastes magnificent, and makes it a wee bit moist-er)
3/4 cups vegetable oil
3 teaspoons vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature (and I mean STRONG!)
FILLING:
3 tablespoons all-purpose flour
6 tablespoons milk
6 tablespoons shortening (butter can be used instead)
3 tablespoons butter, softened
3 cups confectioners' sugar
2 tablespoons raspberry liqueur**
1/4 teaspoon salt
2 drops red food coloring, optional (but recommended)
4 tablespoons raspberry jam, melted (spill this)
FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tablespoon raspberry liqueur**
4 cups confectioners' sugar (1 pound)
Raspberries and chocolate curls, for decorating
**Raspberry Liqueur can be substitued with Raspberry Extract - 2:1 ratio, liqueur to extract. (e.g., 2 tblsp's Liqueur, 1 tblsp extract). Or, a mixture of both, if you'd like. But, raspberry liqueur can be hard to find.
1. Line three greased 9-in. round baking pans will waxed paper and grease paper; set aside. In a large mixing bowl, combine the first six ingredients. Combine the buttermilk, oil, and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
2. Pour batter into prepared bans. Bake at 350 degrees (Farenheit) for 35-40 minutes or until a toothpic inserted near the center comes out clean (They may need less time - DO NOT OVER-COOK). Cool for 10 minutes before removing from pans to wire racks to cool completely; discard wax paper (after using a spoon to eat all the crumbs off of it).
3. For filling, in a suacepan, whisk together four and milk until Smoothe. Cook over medium head for 1 minute, or until thickened (and I mean REALLY thickened), stirring constantly. Remove from the heat and let stand until cool. In a large mixing bowl, cream shortening and butter. Gradually add confectioners sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
4. Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam (melted). Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over layer on the plate to within 1/4 inch of edges. (NOTE: More filling is better, but be prepared for it to ooze out, and to cover the mistakes with the Frosting.) Top with jam-covered cake, then spread with remaining filling. (NOTE: You will probably have leftover filling.) Top with the remaining cake layer.
5. In a large mixing bown, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake; top with raspberries and chocolate curls if desired. Store in the Fridge.
Please Note: All of the Notes in the above recipe are mine. =)
If you have any questions, please feel free to ask.
