Chocolate Passion

Black Satin Chocolate Raspberry Cake

"Raspberry is the fruit voted best supporting actor for chocolate, and this cake shows why. The moist sour cream cake is generously frosted and filled with dark chocolate raspberry frosting, for a rich, chocolaty, and fruity experience"

Sour Cream Chocolate Cake

5 ounces unsweetened chocolate, coarsely chopped
2 cups sifted cake flour (not self rising)
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, slightly softened
1/3 cup vegetable shortening
1/2 cup packed light brown sugar
1 1/4 cup granulated sugar, divided
1 tbls vanilla extract
2 large whole eggs plus 2 large eggs, separated, at room temperature
3/4 cup sour cream, at room temperature
1 cup milk, at room temperature

Raspberry Sauce

One 12 ounce bag frozen unsweetened raspberries
2/3 cup granulated sugar
2 tsp arrowroot
1 tbls water
1 to 2 tbls black raspberry liqueur ( I use raspberry juice)

Dark Chocolate Shavings

6 ounce chunk dark chocolate, about 3/4 inch thick

Black Satin Raspberry Frosting

20 ounces semisweet chocolate, coarsely chopped
1 1/4 cup evaporated milk
6 tbls unsalted butter, softened
1/4 cup black raspberry liqueur (I use raspberry juice)
4 tsp vanilla extract

Assembly

6 tbls seedless raspberry preserves
Fresh raspberries , for garnish

Make the sour cream chocolate cake

1. Position a rack in the center of the oven and preheat to 350 F. Lightly butter the bottom and sides of three 9 inch round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
2. Melt the chocolate. Let the chocolate cook for 10 to 15 minutes, until tepid.
3. In a bowl, using a wire whisk, stir together the flour, baking soda, and salt until thoroughly blended. Sift the flour mixture onto a piece of waxed paper
4. In a 4 1/2 quart bowl of a heavy duty electric mixer using the paddle attachment, beat the butter and shortening at medium speed for 45 to 60 seconds, until creamy. Add the brown sugar and while continuing to beat, gradually add 1 cup of the granulated sugar, 2 tbls at a time over a 6 minute period. Using a rubber spatula, scrape down the sides of the bowl and continue beating for 1 to 2 minutes longer, until the mixture is light in texture and off while in color. Beat in the vanilla extract.
5. Break the 2 whole eggs into a measuring cup and add the 2 separated egg yolks. Beat with a fork until frothy. At medium speed while continuing to beat, slowly add the beaten eggs to the batter. Add the sour cream and beat until smooth. Beat in the melted chocolate until blended.
6. At low speed, one third at a time, beat in the flour mixture, alternating it with the milk. Mix briefly, just until each addition is barely incorporated into the batter. Scrape down the sides and bottom of the bowl with a rubber spatula. Mix the batter for 10 more seconds.
7. In a grease free 4 1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachment, beat the 2 egg whites at low speed until frothy. Gradually increase the speed to medium high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 1/4 cup of sugar and continue beating the whites until stiff, shiny peaks form.
8. Using a large rubber spatula, fold the beaten egg whites into the batter to lighten it. Divide the batter evenly between the prepared pans an smooth it with the back of a soup spoon. Bake the cake layers for 15 minutes. Reposition the cake pans so that the pans at the back of the oven rack are placed in the front. Continue to bake for 5 to 10 minutes longer, until the edge of each layer has pulled away slightly from the side of the pan and center springs back when gently pressed with a finger.
9. Cool the cake layers in the pans set on wire racks for 5 minutes. Run a thin bladed knife around the edges of the cake layers to loosen them. Invert the cake layers onto wire racks. Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Re-invert the layers onto other racks so that they are right side up. Cool the cake layers completely.

Make the raspberry sauce

1. In a noncorrosive medium sauce pan, combine the frozen raspberries and sugar. Cook over medium heat, stirring constantly until the sugar dissolves and the raspberries start to soften. Continue to cook at a gentle simmer for 3 to 5 minutes, until the raspberries are completely softened.
2. Press the raspberry mixture through a fin meshed sieve into a 1 quart measuring cup, reserving 1 cup of the puree. Discard the seeds. Pour the raspberry puree into a clean noncorrosive medium saucepan.
3. Put the arrowroot in a small cup. Slowly stir in the water until the mixture is completely smooth. Scrape the arrowroot mixture into the raspberry puree and stir until blended.
4. Cook the raspberry puree over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil. Boil for 30 to 60 seconds, until the sauce is translucent. Do not boil for longer than 1 minute, or the sauce will become watery. Remove the pan from the heat.
5. Cool the sauce to room temperature and stir in the liqueur to taste ( I use raspberry juice). Transfer the sauce to a bowl, cover and refrigerate.

Make the dark chocolate shavings

1. Warm the 6 ounce chunk of dark chocolate by placing it on a piece of waxed paper. Microwave on medium for 10 second intervals, until the chocolate starts to soften slightly.
2. Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunk in a downward motion, forming loose shavings. As you form the shavings, let them fall onto the waxed paper. Continue making shavings until most of the chocolate has been used. Refrigerate the dark shavings on the baking sheet until ready to decorate the cake.

Make the black satin raspberry frosting

1. melt the chocolate
2. Put the evaporated milk, butter, black raspberry liqueur (raspberry juice), and vanilla extract in a food processor fitted with the metal chopping blade. Add the melted chocolate. Process for 20 to 30 seconds, until the frosting is thick and creamy. Use the frosting immediately. Reserve 1 cup of the frosting for piping on top of the cake. Use the remaining frosting to fill and frost the cake.

Assemble and frost the cake

1. Remove the paper circles from the bottoms of the cake layers. If necessary, trim the tops of the cake layers with a long serrated knife so that they are level. Place 1 of the cake layers on a 9 inch cardboard cake circle. Using a small offset metal spatula, spread 3 tablespoons of the raspberry jam over the top of the cake layer. Spread3/4 cup of the black satin raspberry frosting in an even layer over the raspberry jam. Put the second cake layer on top of the frosting. Spread the remaining 3 table spoons of the raspberry jam over the cake layer. Cover the raspberry jam with 2/3 cup of the frosting. Put the third cake layer on top of the frosting.
2. Lift up the cake, supporting the bottom in one hand. With the other hand, using a metal cake spatula, frost the top of the cake with some of the frosting. Spread more of the frosting around the side of the cake, filling in the space between the edge of the cardboard and the side of the cake. Finish the top by holding the metal spatula at a slight angle and with several strokes, smooth the raised lip of frosting around the upper edge toward the center of the cake until the cake is smooth.

Decorate the Cake

1. Remove the tray of dark chocolate shavings from the refrigerator. Lift up the cake on the cardboard, supporting the bottom of the cake with one hand. Hold the cake over the tray of chocolate shavings. Using the baker's scraper or metal spatula, scoop up some of the shavings and gently press them against the side of the cake. Continue until the side of the cake is evenly covered with shavings.
2. Set the cake down on a work surface. Fill a pastry bag fitted with a medium closed tip with the reserved frosting. Pipe a reversed shell border around the top edge of the cake. Store the cake under a cake dome at room temperature for up to 3 days.
3. To serve, decorate a dessert plate with some of the raspberry sauce. Lay a slice of cake on top of the sauce. Garnish with fresh raspberries.