Black Satin Chocolate Raspberry Cake Pt 1
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Black Satin Chocolate Raspberry Cake Pt 1
  Chocolate    Cakes  
Last updated 6/12/2012 1:09:05 AM. Recipe ID 35860. Report a problem with this recipe.
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      Title: Black satin chocolate raspberry cake pt 1
 Categories: None
      Yield: 10 Servings
 
MMMMM-----------------SOUR CREAM CHOCOLATE CAKE----------------------
      5 oz Unsweetened chocolate;
           -coarsely chopped
      2 c  Sifted cake flour (not
           -self-rising)
  1 1/2 ts Baking soda
    1/4 ts Salt
      8 tb (1 stick) unsalted butter;
           -slightly softened
    1/3 c  Solid vegetable shortening
    1/2 c  Packed light brown sugar
    1/4 c  Granulated sugar; used in
           -two separate measurements
      1 tb Vanilla extract
      2 lg Whole eggs plus:
      2 lg Eggs; separated (at room
           -temperature)
    3/4 c  Sour cream; at room
           -temperature
      1 c  Milk; at room temperature

MMMMM----------------------RASPBERRY SAUCE---------------------------
      1 pk (12-ounce) frozen
           -unsweetened raspberries
    2/3 c  Granulated sugar
      2 ts Arrowroot
      1 tb Water
      1 tb Black raspberry liqueur;
           -such as Chambord (up to 2)

MMMMM------------------DARK CHOCOLATE SHAVINGS-----------------------
      6 oz Chunk dark chocolate; about
           -3/4-inch thick
           BLACK SATIN RASPBERRY
           -FROSTING:
     20 oz Semisweet chocolate;
           -coarsely chopped
  1 1/4 c  Evaporated milk
      6 tb Unsalted butter; softened
    1/4 c  Black raspberry liqueur;
           -such as Chambord
      4 ts Vanilla extract

MMMMM--------------------------ASSEMBLY-------------------------------
      6 tb Seedless raspberry preserves
           Fresh raspberries; for
           -garnish
 
  DIFFICULTY: ** PREPARATION: 2 hours plus baking, cooling and chilling
  times. Recipe From: Chocolatier Magazine
  
  Make the sour cream chocolate cake:
  
  1.Position a rack in the center of the oven and preheat to 350
  degrees F. Lightly butter the bottom and sides of three 9-by-2-inch
  cake pans. Line the bottoms of the pans with baking parchment or
  waxed paper and tap out the excess.
  
  2.Melt the chocolate according to the instructions given in the
  Chocolate Melting Tips. Let the chocolate cool for 10 to 15 minutes,
  until tepid.
  
  3.In a medium bowl, using a wire whisk, stir together the flour,
  baking soda, and salt until thoroughly blended. Sift the flour
  mixture onto a piece of waxed paper.
  
  4.In a 4 1/2-quart bowl of a heavy-duty electric mixer using the
  paddle attachment, beat the butter and shortening at medium speed for
  45 to 60 seconds, until the mixture is creamy. Add the brown sugar
  and while continuing to beat, gradually add 1 cup of the granulated
  sugar, 2 tablespoons at a time over a 6 minute period. Using a rubber
  spatula, scrape down the side of the bowl and continue beating for 1
  to 2 minutes longer, until the mixture is light in texture and
  off-white in color. Beat in the vanilla.
  
  5.Break the 2 whole eggs into a measuring cup and add the two
  separated egg yolks. Beat with a fork until frothy. At medium speed
  while continuing to beat, slowly add the beaten eggs to the batter.
  Add the sour cream and beat until smooth. Beat in the melted
  chocolate until blended.
  
  6.At low speed, one-third at a time, beat in the flour mixture
  alternating it with half of the milk. Mix briefly, just until each
  addition is barely incorporated into the batter. Scrape down the side
  and the bottom of the bowl with a rubber spatula. Mix the batter for
  10 more seconds.
  
  7.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer,
  using the wire whip attachment, beat the egg whites at low speed
  until frothy. Gradually increase the speed to medium-high and beat
  the whites until soft peaks start to form. One teaspoon at a time,
  add the remaining 1/4 cup of sugar and continue beating the whites
  until stiff, shiny peaks form.
  
  8.Using a large rubber spatula, fold the beaten whites into the
  batter to lighten it. Divide the batter evenly between the prepared
  pans and smooth it with the back of a soup spoon. Bake the cake
  layers for 15 minutes. Reposition the cake pans so that the pans at
  the back of the oven rack are placed in the front. Continue to bake
  for 5 to 10 minutes longer, until the edge of each cake layer has
  pulled away slightly from the side of the pan and the center
  
  continued in part 2
 




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Recipe ID 35860 (Apr 03, 2005)

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