The title of this blog post pretty much describes my taste buds. Cream+ raspberries+chocolate (not the guilt-free, light and fluffy kind) = best dessert PERIOD. I was going to make it in the form of cupcakes, which make this girl happier than a monkey eating a banana. But seeing the shelves cupcake-liner-free and my hands being less than willing to scrub hole after hole of the muffin tin, I resorted to a cake. It proved itself; if it had been anything less than what I expected, I would now be signing a paper shunning the idea of ever making a cake again. Fortunately, the cake will be given more chances. Anyway, the cake recipe follows, and I just topped it with a homemade whipped cream which I mixed with a small bit of liquid raspberry jam (got the idea from my Food Network Magazine).
- 1/2 cup Dutch-processed cocoa powder
- 3/4 cup packed light brown sugar
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon table salt
1. Preheat the oven to 350°F. Prepare a 10-inch round cake pan by greasing it with cooking spray and then lining the bottom with parchment paper.
2. To make the cake, pour the cocoa powder, flour, baking soda, and salt into a bowl. Whisk thoroughly to ensure that all of the ingredients are incorporated.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, vanilla, eggs and granulated sugar on medium speed until light-yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl.
4. With the mixer running on low speed, mix in a third of the flour mixture and half of the milk. Scrape down the bowl. Add another third of the flour mixture and all the remaining milk. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining flour mixture until all of the ingredients are fully incorporated. Pour the batter into the prepared cake pan.
5. Bake for 25 minutes. Rotate the pan in the oven and bake for 20 more minutes, or until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and let the cake cool in the pan for 20 minutes. Then turn the cake out onto a clean plate, remove the parchment, and turn the cake back over onto a wire rack. Let the cake cool completely.