Junior League Chocolate Raspberry Cake A La Simca Recipes

Steps:

• For the puree: Place the raspberries in a blender and blend until smooth (yields 1 1/4 cups of puree). Remove 1/4 cup of puree and reserve.
• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour the bottom and sides of two 8- or 9-inch round nonstick baking pans. Set aside.
• Place 1 tablespoon of the cake mix and the chocolate chips in a small bowl. Toss until the chocolate chips are coated.
• In a large bowl, combine the remaining cake mix, 1 cup of the raspberry puree, vegetable oil, eggs and 1/4 cup water. Using an electric hand mixer, blend on low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula as needed. Mix in the chocolate chips. Divide the batter between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 35 minutes.
• Cool the pans on a wire rack for 15 minutes. Remove the cakes from the pans and cool completely on a wire rack, about 1 hour.
• For the frosting: In a large bowl, combine the powdered sugar, cocoa powder, butter, cream cheese and sour cream. Using an electric hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
• In a small bowl, mix together 3/4 cup of the frosting and the reserved 1/4 cup puree until smooth.
• To assemble the cake: Place one cake layer, flat side-up, on a cake stand. Using a spatula, spread the raspberry-chocolate frosting over the cake layer leaving a 1/2-inch border. Place the other cake layer on top. Frost the top and sides of the cake with the remaining chocolate frosting. Decorate with fresh raspberries or chocolate curls. Using a damp knife cut the cake into wedges and serve.
• Cake can be made 1 day in advance. Refrigerate in an airtight plastic container. Allow the cake to stand at room temperature for 1 hour before serving.

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Steps:

• For the filling, toss the raspberries with the sugar and crème de cassis in a bowl.
• For the cake, coat a 9-inch round cake pan with butter and dust lightly with flour. Line the bottom with waxed paper. Butter and flour the waxed paper, shaking to remove the excess. Combine the chocolate, espresso powder and crème de cassis in a heavy saucepan. Cook over low heat until the chocolate melts, stirring frequently. Remove from heat. Cool slightly. Add the egg yolks one at a time, mixing well after each addition. Return saucepan to he heat. Cook for two minutes, stirring constantly. Remove from heat. Add the butter 1 tablespoon at a time, mixing after each addition until the butter melts. Stir in the flour. Beat the egg whites and salt in a mixing bowl until soft peaks form. Add the sugar gradually, beating constantly for 30 seconds or until glossy. Fold the egg whites 1/3 at a time into the chocolate mixture. Spoon the batter into the prepared pan. Bake at 375 degrees for 20 minutes or until the cake is slightly puffed but not completely cooked in the center. Cool in the pan on a wire rack for 45 minutes.
• For the glaze, combine the chocolate, crème de cassis, water and espresso powder in a heavy saucepan. Cook over low heat until blended and of a glaze consistency, stirring frequently.
• To assemble, invert the cake onto a cake plate; turn the cake right side up. Scoop out the top ½ inch of the cake, leaving a 1-inch border around the edge. Fill with the filling and pat lightly. Drizzle the cake with the warm glaze and spread to cover the top and side.