Triple-Decker Raspberry Chocolate Cake
Quoted message said:From "The Daily Herald"
Posted by Diane Spangenberg
Solid vegetable shortening for greasing the pans Flour for
dusting the pans 1 package (10 ounces) frozen raspberries
packed with sugar, thawed 1 package (18.25 ounces) devil's-
food cake mix with pudding 1 cup sour cream
1/2 cup vegetable oil 3 large eggs
Chocolate Ganache:
2/4 cup heavy (whipping) cream 8 ounces semisweet
chocolate, coarsely chopped 1 tablespoon liqueur of your
choice (optional) 1 tablespoon Chambord (raspberry
liqueur; optional)
3/2 cup fresh raspberries, for garnish (optional)
Place a rack in the center of the oven and heat the oven to
350 degrees. Generously grease three 9-inch round cake pans
with solid vegetable shortening, then dust with flour. Shake
out the excess flour. Set the pans aside.
Strain the raspberries through a fine-mesh sieve if you
don't want the seeds in your cake. (I like the bit of crunch
they add.) Place the cake mix, raspberries and their juice,
sour cream, oil, and eggs in a large mixing bowl. Blend with
an electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with a rubber
spatula. Increase the mixer speed to medium and beat 2
minutes more, scraping down the sides again if needed. The
batter should look well blended.
Divide the batter evenly among the prepared pans, smoothing
it out with the rubber spatula. Place the pans in the oven
side by side, or if your oven is not large enough, place two
pans on the center rack and the third pan in the center of
the highest rack.
Bake until they spring back when lightly pressed with your
finger, 25 to 28 minutes. Check the pan on the highest rack
first, as it will bake the quickest. Remove the pans from
the oven and place them on wire racks to cool for 10
minutes. Run a dinner knife around the edge of each layer
and invert each onto a rack, then invert again onto another
rack so that the cakes are right side up. Allow to cool
completely, 30 minutes more.
Meanwhile, prepare the Chocolate Ganache. Place the cream
in a small heavy saucepan over medium heat and bring to a
boil, stirring. Meanwhile, place the chopped chocolate in a
large stainless-steel mixing bowl. Remove the cream from
the heat, and pour it over the chocolate. Stir with a
wooden spoon until the chocolate is melted. Stir in the
liqueur if desired.
To use the ganache as a frosting, let it stand for 30
minutes at room temperature, or chill it for 10
minutes, until it has thickened enough to spread with a
metal spatula.
Place one cake layer, right side up, on a serving platter.
Spread the top with ganache frosting. Place the second
layer, right side up, on top of the first layer. Spread the
top with ganache. Place the third layer, right side up, on
top of the second layer and frost the top and sides of the
cake. Work with clean, smooth strokes. Decorate the top
attractively with the fresh raspberries, if desired.
Place this cake, uncovered or in a cake saver, in the
refrigerator until the frosting sets, 20 minutes. Then cover
the cake with waxed paper, or place it in a cake saver or
under a glass dome, and store in the refrigerator for up to
1 week. Or freeze it in a cake saver for up to 6 months.
Thaw the cake overnight in the refrigerator before serving.
Serves 16.
Nutrition values per serving: 370 calories, 22 g fat, 42 g
carbohydrates, 3 g fiber, 4 g protein, 62 mg cholesterol,
280 mg sodium.
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