Recipe for cooking Red Raspberry Almond and Chocolate Passion Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Red Raspberry Almond and Chocolate Passion Cake

Posted by Marla at recipegoldmine.com 12/10/2001 10:03 am

Cake
3/4 lb. butter
2 Tbsp. melted butter
3 c. cake flour
2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 1/2 c. toasted sliced almonds, finely chopped
5 lrg. eggs
2 tsp. almond extract or flavoring
1 tsp. vanilla extract or flavoring
1 c. sour cream
1 c. hot water

Preheat oven to 325 degrees F. Lightly coat the insides of two 9-in. cake pans with melted butter. Line each pan with parchment paper, then lightly coat again. If you grease and flour instead, be sure to do it heavily.

Combine flour, soda and salt in a sifter. Sift together onto waxed paper and set aside.

Place 3/4 lb. butter and 2 c. sugar in bowl of electric mixer. Beat on low for 3 mins., then on med. for 3 mins., scraping the bowl frequently. Add the chopped almonds and beat for an additional 30 seconds. Add eggs one at a time, beating 30 seconds and scraping down bowl after each addition.

Add almond extract or flavoring and vanilla extract or flavoring and beat on high for 2 more mins.. Reduce speed to low and add half of the sifted dry ingredients and allow to mix for 15 seconds. Add 1/2 c. sour cream, then the remaining dry ingredients, then the remaining sour cream, mixing for 30 seconds after each addition.

Add hot water and mix for 15 seconds. Increase speed to med. and beat for an additional 20 seconds before removing bowl from mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined.

Immediately divide the batter between the greased pans, spreading evenly. Bake on the center rack in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 mins..

Remove the cakes from the oven and cool in the pans for 15 mins. at room temperature. Invert onto cooling racks and remove parchment paper (if used). Allow to cool for an additional 30 mins..

Turn the cakes over and trim off just enough of the top to create a level surface. Then slice each cake into 2 horizontal layers, creating 4 layers. Refrigerate uncovered while preparing raspberry crush.

Raspberry Crush

In a food processor or blender, combine 16 oz. frozen red raspberries, 2 Tbsp. sugar and 1 tsp. lemon juice. Process until smooth. Strain through a sieve and discard rough pulp and seeds. You should have about 1 1/2 c. of raspberry crush.

Spread cooled cake layers with 3-4 Tbsp. of raspberry crush. Do not use more, as cake will become soggy and difficult to handle. Return cakes to refrigerator while you prepare the Chocolate Almond Buttercream.

Chocolate Almond Buttercream
6 oz. semisweet chocolate (1/2 ounce pieces)
4 oz. unsweetened chocolate (1/2 ounce pieces)
1 lb. unsalted butter cut into 1-ounce pieces
2 tsp. almond extract or flavoring
4 lrg. egg whites
1 c. sugar

Heat 1 in. of water in the bottom half of a double boiler over med. heat. Place all chocolate in top half. Cover with plastic wrap and allow to sit for 8-10 mins.. When melted, stir until smooth and transfer to sm. bowl.

Place butter pieces in lrg. bowl of mixer. Beat on low for 2 mins., then on med. for 3 mins.. Scrape down the bowl, then beat on high until light and fluffy, about 4-5 mins.. Add almond extract or flavoring and beat for 1 min.. Remove about 1/4 of the butter and whisk it into the chocolate, incorporating thoroughly. Add the chocolate/butter mixture to the rest of the butter and beat on med. until they are thoroughly combined. Scrape down the sides of the bowl. Beat on high 2 mins. until light and fluffy.

Heat water in double boiler again. Place egg whites and sugar in top and gently whisk until temperature reaches 120 degrees F. Transfer to mixing bowl and beat (with a balloon whip for maximum fullness) until stiff peaks form. Use a rubber spatula to combine chocolate/butter mixture with egg white/sugar mixture.

Assembling The Cake
Place one layer of the cake, raspberry side up, on serving plate. Cover with 3/4 c. of buttercream. Repeat with 2 more layers. With the final layer, invert it raspberry side down. Cover top and sides of cake with most of the remaining buttercream. Refrigerate 15 mins..

Fill a pastry bag fitted with a star tip with the remaining buttercream. Pipe stars over the top of the cake, working from the outside edge to the center. Garnish with fresh raspberries, if desired.

To Serve
Place a pool (about 1 Tbsp.) of the raspberry crush on a dessert plate. Heat the blade of a serrated slicer under hot running water and wipe dry before making each slice. Allow to stand for 15 mins. before serving and eating.