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Chocolate Raspberry Birthday Cake!

March 5, 2011

Well its Birthday Weekend for one of the girls, so its birthday cake weekend at SteakinthePan! Last year, I made a zebra striped cake for her birthday. This year, she mentioned a raspberry chocolate cake she had once, so I decided to try something like it.  I searched around for some recipes and found this one at AmyRuthBakes which was relatively easy and also in  a loaf. Chocolate Raspberry Loaf Cake it is! The loaf is great because I cannot tell you how often birthday cakes are not finished in our house. I still have a portion of my own birthday cake vacuum packed in the freezer. So the size is a great plus. Also, its kind of a cool shape.

I made the cake and raspberry sauce that Amy Ruth used, but I didn’t have enough sour cream for the icing so I just made my own from powdered sugar and cocoa. Its a really great cake. Of course, I’m not sure you can go wrong with chocolate and raspberry.

Chocolate and Raspberry Loaf Cake:

For the cake:

1 ½ cups AP flour

½ cup cocoa

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

2 sticks butter, melted

1 1/3 cups granulated sugar

2 eggs

1 cup sour cream

Preheat the oven to 350F, grease a 9-5 loaf pan and set aside. Mix the first 5 ingredients together. In a large bowl, use hand mixer (or stand mixer) and cream butter and sugar until light and fluffy. Add in eggs one at a time and sour cream and beat until batter is mixed thoroughly. Add dry ingredients and mix until just incorporated, sitr once more with a spatula and spread into loaf pan. Bake for 60-70 minutes.

Let cool for 5 minutes before cooling it upside down on a cooling rack.

For the Sauce:

1/3 cup raspberry jam

1 tsp water

In a sauce pan, bring jam and water to slow bowl and remove from heat, set aside.

For the Icing:

4 Tbsp butter, melted

2 cups powdered sugar

¼ cup cocoa

4-6 Tbsp milk

½ tsp vanilla

Melt the butter and stir in the powdered sugar and cocoa until its course crumbles, add milk 1 Tbsp at a time until it’s the right consistency for frosting. Stir in vanilla.

*I played with all of the ingredients a bit adding a little more sugar and milk just to make a little more icing, it’s a pretty forgiving recipe.

To complete the cake:

Wait for the cake to cool to room temperature. If the top (which is resting on the cooling rack) is not flat, you can use a serrated knife to trim it off. Then, using the serrated knife, slice the loaf into three layers. Reassemble the layers on your serving plate, spreading the raspberry sauce between the first and second layers. Then, you’re ready to ice the cake! To make icing easier, place scraps of parchment or wax paper under each edge of the cake so that they can be pulled away post-icing to leave a clean area around the cake.

Great success! The cake is a pretty easy one to make, even though it sounds like its a lot of work, which is awesome. The only thing I might change is the icing, because the one I used hardens a bit once it sits, which is fine, but I think a creamier icing might be better. Other than that, its a really yummy, rich chocolate cake!


2 Comments leave one →
  1. March 7, 2011 12:10 am

    Nice to see you enjoyed your chocolate cake. I thought it was simple and I loved the mousse like cake batter. Maybe if you try the sour cream in the icing sometime you’ll enjoy that as well. Thanks so much for the mention. Nicely done.

  2. March 7, 2011 1:38 pm

    Ill definitely be trying the sourcream icing next time! Also, the mousse batter was really nice. Thanks for the recipe!

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