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 :
1 ⁄ 3 cup semi-sweet chocolate chips 1 1 ⁄ 2 cups hot brewed coffee 3 cups sugar 2 1 ⁄ 2 cups all-purpose flour 1 1 ⁄ 2 cups cocoa powder 2 teaspoons baking soda
3 ⁄ 4 teaspoon baking powder
1 ⁄ 8 teaspoon salt 3 large eggs
3 ⁄ 4 cup vegetable oil 1 1 ⁄ 2 cups low fat buttermilk 1 teaspoon vanilla extract
For the raspberry sauce :
1 cup raspberry preserves
1 ⁄ 2 cup frozen raspberries , finely chopped 3 tablespoons cornstarch
For the frosting :
1 1 ⁄ 2 cups mascarpone cheese
1 ⁄ 2 cup unsalted butter 1 to 1 1 ⁄ 4 cups powdered sugar 2 to 4 tablespoons heavy cream
For the decoration :
Evergreen branch / sprig Cinnamon sticks Handful of fresh raspberries Powdered sugar , for dusting
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 , baking powder and salt . Set aside .
In a stand mixer , beat eggs until thickened 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
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