CHOCOLATE CHERRY CAKE WITH CHOCOLATE BUTTER CREAM FROSTING
Chef Simon ’ s signature chocolate cake with a cherry filling . Mixed berries , strawberries or blueberries would also be good .
butter on medium for 2 minutes or until creamy . Continue to mix on low speed while gradually adding the sugar , cocoa powder , cream , vanilla and salt . Increase mixer speed to high and beat for 2 minutes . After the cakes have cooled , turn cakes out onto a plate . Slice off the domed top of the cakes and discard . Begin assembling the layers by spreading 1 cup frosting and 1 / 2 of the cherries over the top of the first layer . Top with another layer of cake , cup of frosting and remaining cherries . For the final layer , place the last cake upside down on top of the two layers . Refrigerate the cake for 1 hour before frosting the sides . Spread a thin layer of frosting on the sides and refrigerate again . Finish by adding another layer of frosting on the sides and then the top .
INGREDIENTS : Cake : 2 1 / 4 cups all-purpose flour 1 1 / 2 tsp baking powder 1 / 2 tsp baking soda 1 / 2 tsp salt 3 / 4 cup unsweetened cocoa powder 1 1 / 2 cups granulated sugar 8 Tbs unsalted butter , at room temperature 1 / 3 cup vegetable oil 2 tsp pure vanilla extract
1 cup milk 1 / 2 cup brewed coffee or water 4 large eggs 1 ( 12 oz ) bag frozen cherries , drained
Frosting : 1 lb unsalted butter , room temperature 4 cups powdered sugar 1 cup cocoa powder 1 / 4 cup cream 2 tsp vanilla 1 / 2 tsp salt
DIRECTIONS : Preheat the oven to 350 ° F . Lightly grease and flour three 8 ” round pans . Sift together the flour , baking powder , baking soda , salt , cocoa , and sugar into a large mixing bowl . Add the butter and mix at low speed for 1 minute . With the mixer running , add the oil and continue mixing until the mixture looks sandy , about 30 seconds more . In a large measuring cup , combine the vanilla with the milk and coffee ( or water ), and add to the dry ingredients . Mix for 1 minute at low speed , stop and scrape the sides and bottom of the bowl , then mix for 30 seconds more . Add the eggs one at a time , beating well at medium speed between additions . Scrape the sides and bottom of the mixing bowl and mix for 30 seconds more . Transfer the batter to the prepared pans . Smooth out the tops of the layers with an offset spatula . Bake for 24 to 26 minutes or until a toothpick or paring knife inserted in the center will come out clean . Remove the cake from the oven and let cool completely . To make the frosting , using an electric mixer , beat the
RASPBERRY LEMON MARTINI
Sabor a Pasion is BYOB , but this is a beautiful martini with floral notes and perfect for springtime .
INGREDIENTS : 2 ounces raspberry liqueur 2 ounces vodka
2 Tbs fresh lemon juice 8 fresh raspberries Lemon peel , for garnish
DIRECTIONS : Fill a shaker with ice . Add the liqueur , vodka , lemon juice and raspberries . Shake for 10 to 15 seconds . Strain into a martini glass and garnish with the lemon peel . Makes 2 .
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