cooking
Raspberry Chocolate Cake
I always love taking a tried and true recipe and giving it a little twist to end up with something that has a whole new feel to it. In this case, I took my favorite chocolate cake (the only chocolate cake in the world, as far as I'm concerned) and instead of making my usual decadent and rich chocolate frosting, I whipped together a batch of raspbery whipped cream. Making raspberry whipped cream is absolutely no more difficult than making regular stabilized whipped cream, but it ends up with a lovely pink hue and a delicate touch of raspberry flavor. What I love about this version is that it has a lighter feel and is fresh and beautiful looking when topped with a ring of fresh raspberries. Be sure to use stabilized whipped cream for this application so that it keeps for a few days without weeping and deflating.
Raspberry Chocolate Cake
Yield: 1 two layer 9 inch cake
1 recipe for Audrey's Chocolate Cake, baked in two 9-inch round pans
Double recipe of Stabilized Whipped Cream
1 pint fresh raspberries, mashed with a fork
8-10 large, fresh raspberries for decorating
Let the cake cool completely before assembling. When ready to put the cake together, make the double batch of stabilized whipped cream. Once it reaches stiff peaks, gently stir in the mashed raspberries. Place one cake round on a plate and spoon half of the whipped cream on it. Spread the whipped cream evenly to the edges. Gently place the second cake on top and spoon the remaining whipped cream on top of it. Spread to the edges. Place fresh raspberries, upside down, at even intervals around the edge of the cake. Keep refrigerated until ready to serve. Will keep, refrigerated, for two to three days.
