Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Boiling water
1/2 c Unsweetened cocoa powder
2/3 c Buttermilk
1 2/3 c All-purpose flour
1 t Baking soda
1/2 ts Baking powder
1/4 ts Salt
1/2 c Butter, softened (1 stick)
1 1/3 c Granulated sugar
3 Eggs
1 t Vanilla
RASPBERRY FILLING:
1/2 c Granulated sugar
1/4 c Water
1 c Heavy cream
2 tb 10 X (confectioners') sugar
1 t Vanilla
4 Egg whites
1/8 ts Cream of tartar
1 c Raspberries
1 t Grenadine
Garnish (Optional): whipped
-cream, orange zest,
Fresh raspberries
CHOCOLATE CAKE:
PREPARE THE CAKE: Grease a 15 x 10 x 1-inch baking pan. Line with waxed
paper. Grease the waxed paper. Preheat the oven to moderate (350F).
Pour the boiling water over the cocoa powder in a medium-size bowl; stir to
dissolve the cocoa. Stir in the buttermilk; the mixture should be cool.
Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed
paper.
Beat the butter and sugar in a large bowl with an electric mixer at medium
speed until light and fluffy. Add the eggs, one at a time, beating after
each addition. Add the vanilla. Beat the dry ingredients into the butter
mixture, alternating with the cocoa mixture, beginning and ending with the
dry ingredients. Pour into the prepared pan.
Bake for 20 minutes or until the center springs back when lightly pressed.
Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake
out onto the rack to cool completely. Remove the waxed paper.
PREPARE THE FILLING: Heat the granulated sugar and water to boiling in a
very small saucepan over medium heat, stirring to dissolve the sugar. Boil
until the temperature registers 240 F on a candy thermometer, about 10
minutes.
Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl
until stiff. Cover and refrigerate.
Using clean beaters, beat together the egg whites and cream of tartar in a
large bowl until soft peaks form. Slowly beat the hot syrup into the egg
whites, beating until the meringue forms stiff peaks and is cool.
Place the raspberries in a blender or food processor. Whirl for about 5
seconds to puree. Fold the raspberries and grenadine into the whipped
cream. Gently fold the meringue into the raspberry cream. Set aside.
ASSEMBLE THE CAKE: Cut the cake crosswise into three equal rectangles (5 x
10 inches). Place one rectangle on a serving platter. Top with 2 cups of
the filling. Repeat two more times, ending with a layer of raspberry
cream. Garnish with whipped cream, orange zest, or fresh raspberries, if
you wish.
Makes 8 servings.
Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g
Carbohydrate, 399 mg sodium, 152 mg Cholesterol.
