Tag Archives: raspberry

Rosie’s Chocolate Sour-Cream Layer Cake

This is another recipe adapted from the All Butter, etc Baking Book by Judy Rosenberg that I mentioned previously. My book has fallen apart and the pages are all stained – the sign of a great cookbook!
For this cake you need to line two 9″ round cake pans with parchment paper and grease them. Also, this cake is weather-sensitive. It hardly ever gets a perfectly rounded top, but if it is storming outside you might want to try to add a little more flour. Whatever happens the cake tastes great, and the icing will cover the sunken middle.
4 ounces unsweetened chocolate, melted
2 cups sugar minus 1 Tablespoon
1 1/2 cups plus 2 Tablespoons all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot coffee
1/2 cup sour cream
1/2 cup vegetable oil
2 eggs, at room temperature

Preheat oven to 350 degrees
Mix the hot coffee with the sour cream and vegetable oil and set aside. Put the sugar, flour, baking soda and salt into your mixer bowl and combine. Slowly add the hot coffee mixture and mix well. Stop and scrape the bowl to be sure every thing is combined well. Add the eggs one at a time, and then the chocolate. Scrape the bowl.
Divide the batter evenly between the 2 cake pans.
Bake at 350 degrees for 30 minutes. The cake should spring back to the touch and a toothpick should come out dry.
Cool pan on rack for 10 minutes, then remove cake from pan and cool cake on rack.

Frosting etc
When the cake is cool, split the layers. You can use toothpicks as a cutting guide. I like to use a flat cookie sheet or pizza peel to lift off the layer.
Spread seedless raspberry jam between the split layers.
Place one filled layer on a cake plate.

For the space between the two layers, mix Ghirardelli’s Ground Sweet Chocolate and whipping cream in your mixer bowl and beat with the whisk until nice and thick. About 1 cup of cream and 4 Tablespoons of chocolate turns out really well. You can adjust to your liking. More chocolate makes the mixture more mousse-like. I usually just use this between the two cakes, but you could do the whole cake with this chocolate whipped cream if you wish.

For the top and sides of the cake, I use sweetened whipped cream. A pint of whipping cream and 1/4 cup of powdered sugar whipped in a mixer works really well. As before, you can add as much sugar as you like. You can also put as much icing on as you wish.

This cake will need to be refrigerated.

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Christmas Cookies – Day 14

Raspberry Ripples

2 cups all-purpose flour
1 cup butter
1/2 cup sugar
1 egg yolk, beaten
1/2 cup seedless raspberry jam
1/4 cup sliced, blanched almonds
1/2 teaspoon vanilla

Place flour and sugar in food processor. Pulse once to combine. Add butter, cut into a few pieces. Pulse until mixture resembles coarse crumbs. Do not over process! Add egg yolk and pulse once or twice. Dump onto work surface and form with hands into a ball. Divide into thirds. On ungreased cookie sheet, shape each third into a strip measuring 12 x 1. Keep them about 4 inches apart. With the back of a spoon, make a depression down the center of each.
In small bowl, combine jam, almonds and vanilla. Spread jam mixture evenly in the depressions on the three strips. Refrigerate on cookie sheet for 30 minutes.
Bake at 350 degrees for 20 to 25 minutes until light golden brown. Cool slightly on cookie sheet. Cut each strip into 1 inch diagonal pieces. Remove from cookie sheet and cool on wire rack. Makes about 36

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Christmas Cookies – Day 13

Chocolate Raspberry Streusel Bars

1 1/2 Cup all-purpose flour
1 1/2 Cup old-fashioned oats
1 Cup brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon salt
1 Cup butter, cut into about 15 pieces
1 small jar seedless raspberry jam (about 10 ounces)
1 Cup chocolate chips
1/4 cup chopped or sliced almonds

Preheat oven to 375 degrees. Grease 9 inch square pan.
In food processor, combine flour, oats, brown sugar, baking powder and salt. Pulse once or twice until just combined. Add butter, and pulse until crumbly. Reserve 1 Cup of this mixture. Press the remainder into bottom of prepared pan. Spread preserves over this crust. Sprinkle evenly with chocolate chips. Add almonds to reserved oat mixture. Sprinkle over chocolate chips.
Bake 30-35 minutes or until golden brown. Cool completely in pan. Cut into squares.

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