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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Chocolate Raspberry By Suebart
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Cakesandfrostings - Cake Chocolate Raspberry By Suebart Post by :od4jesus Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1683

Click below to download : Cakesandfrostings - Cake Chocolate Raspberry By Suebart (Format : PDF)

Cakesandfrostings - Cake Chocolate Raspberry By Suebart

1/2 Cup unsweetened Dutch processed cocoa powder
3/4 Cup cake flour
1 Cup sugar
1/4 Teaspoon salt
1/4 Teaspoon baking powder
8 eggs -- separated
1/3 Cup vegetable oil
1 Teaspoon vanilla
1 Cup seedless raspberry jam
CHOCOLATE WHIPPED CREAM FROSTING


Makes 9-inch three-layer cake
Bake at 350 degrees for 15 to 18 minutes.

Preheat oven to moderate (350 degrees). Grease three 9-inch round cake pans. Line bottoms with waxed paper circles. Dust sides with flour; tap out excess.

Stir together 3/4 cup flour, 1/4 cup sugar, cocoa powder, salt and baking powder in medium bowl. Beat together egg yolks, 1/2 cup sugar and oil in large bowl until thick and pale yellow. Beat in vanilla. Beat egg whites with clean
beaters in medium bowl until foamy.

Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff, but not dry, peaks form. Sift
one-third of flour mixture over egg yolk mixture and add one-third of egg whites; gently fold until combined. Repeat
with remaining flour mixture and egg white mixture in 2 more additions. Divide batter equally among the three pans.

Bake in preheated moderate oven (350 degrees) for 15 to 18 minutes or until wooden pick inserted in centers comes out clean. Loosen cakes from sides of pans with thin knife.

Immediately invert cakes onto wire racks to cool completely. Remove waxed paper. Place one cake layer on serving plate. Spread top with half the raspberry jam. Spread about 2/3 cup frosting over jam.

Stack second layer on top of first. Spread with remaining jam and about 2/3 cup frosting. Place third layer on top.
Frost top and sides with remaining frosting. Refrigerate.
.
Chocolate Whipped Cream Frosting

3 semisweet chocolate squares -- (1 ounce each)
2 Tablespoons unsalted butter
1/3 Cup heavy cream
1 1/4 Cups heavy cream
2 Tablespoons confectioners' sugar -- (10X)
1 Teaspoon vanilla

Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir
until smooth.

Cool completely. Beat together the remaining 1 1/4 cups heavy cream, 10X sugar and vanilla in medium bowl just
until soft peaks begin to form.

Do not overbeat or frosting will become grainy. Fold one-third of the whipped cream into the chocolate mixture
just until combined.
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