FOOD + ENTERTAINING
CHOCOLATE RASPBERRY CAKE WITH MASCARPONE FROSTING
Makes 12 servings
This time, I used my favorite buttercream frosting recipe, but this mascarpone frosting is
fantastic as well.
For the cake:
For the decoration:
1 ⁄ 3 cup semi-sweet chocolate chips evergreen branch/sprig
1 1 ⁄ 2 cups hot brewed coffee cinnamon sticks
3 cups sugar handful of fresh raspberries
2 1 ⁄ 2 cups all-purpose flour powdered sugar for dusting
1 1 ⁄ 2 cups cocoa powder
2 teaspoons baking soda
⁄ 4 teaspoon baking powder
3
⁄ 8 teaspoon salt
1
3 large eggs
⁄ 4 cup vegetable oil
3
1 1 ⁄ 2 cups low fat buttermilk
1 teaspoon vanilla extract
For the raspberry sauce:
1 cup raspberry preserves
⁄ 2 cup frozen raspberries, finely chopped
1
3 tablespoons cornstarch
For the frosting:
1 1 ⁄ 2 cups mascarpone cheese
⁄ 2 cup unsalted butter
1
1 to 1 1 ⁄ 4 cups powdered sugar
2 to 4 tablespoons heavy cream
Preheat the oven to 300 degrees.
Grease three 9-inch cake pans and line
bottoms with parchment paper.
Begin by making the cake batter. In
a medium-sized bowl, pour the hot
coffee over the chocolate chips. Let it
stand for a couple of minutes and then
stir until the chocolate has melted.
In another bowl, sift together the sugar,
flour, cocoa powder, baking soda, bak-
ing powder, and salt. Set aside.
In a stand mixer, beat eggs until thick-
ened and a pale yellow color. Slowly add
the oil, buttermilk, vanilla, and melted
chocolate mixture to the eggs, beating
until combined. Add the dry ingredients
and beat just until combined.
Divide the batter between the three
cake pans. Bake on the middle racks
HOLIDAY 2019
65