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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is a variation of published recipe with additional instructions for the novice baker. It has a different, and easier icing as well as optional fillings. Ingredients:
parchment paper |
plain breadcrumbs |
2 tablespoons unsalted butter (room temp) |
1/2 cup unsalted butter (room temp) |
1 1/2 cups sugar |
2 large eggs (room temp) |
1 (1 ounce) bottle red food coloring |
approx 1oz water |
2 teaspoons cocoa powder |
1 teaspoon salt |
1 cup buttermilk (room temp) |
1 teaspoon vanilla |
3 cups cake flour |
1 tablespoon white vinegar |
1 teaspoon baking soda |
8 ounces semisweet chocolate |
4 ounces heavy whipping cream (room temp) |
raspberry jam |
fresh raspberry |
1 lb cream cheese (room temp) |
1/2 cup unsalted butter (room temp) |
1 cup confectioners' sugar |
Directions:
1. Cut out circles of parchment paper to fit your cake pans. Butter two 8-inch or 9-inch round cake pans with the 2 tablespoons butter. Place parchment circles inside pans and butter them. Crumb pans and knock out excess breadcrumbs leaving a thin layer of crumbs on bottom and sides of your pans. Preheat oven to 350°F.
2. Prepare ingredients: Combine red coloring and enough water to make 1/4 cup. In a small bowl whisk together color and cocoa powder. In another small bowl combine buttermilk and vanilla.
3. BATTER: In a large mixing bowl with an electric mixer beat together 1 stick butter and sugar until fluffy.Beat in eggs, 1 at a time, beating well after each addition. Add salt and color mixture. Add flour in batches alternating with buttermilk mixture beginning and ending with flour. Stop and scrape sides when needed. Remember, overbeating flour makes the cake tough rather than fluffy. In another small bowl combine vinegar and baking soda and gently fold into batter.
4. Divide into pans and create a depression in the center of batter to reduce doming. Bake layers in middle of oven 30 to 40 minutes, or until a toothpick comes out clean from the center of layers. Cool the layers inside pans, on cooling racks for 10 minutes. Remove paper and cool completely. Cut cakes horizontally across tops to achieve flat surfaces. This allows them to stack neatly.
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