49. Today, we picked up a can of yummy Red Raspberries in Heavy Syrup. When I was unpacking the groceries, my "honey" said..."Wouldn't these taste great with a chocolate cake?" What a great idea! Warm chocolate cake is always a welcome addition to life!
"Dark Chocolate Cake"
I found a wonderful recipe from The Steamers Stop Inn, Village of Gagetown, New Brunswick in the Country Inn and Bed and Breakfast Cookbook Volume Two.
page 592
2 cups sugar
1 ½ cups all-purpose flour
¾ cup cocoa
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk or sour milk
1 cup strong coffee
½ cup oil
2 eggs
1 tsp vanilla extract
Grease 2, 8" round cake pans. In a large bowl combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the buttermilk, coffee, oil, eggs, and vanilla. Beat with an electric mixer at low speed for 2 minutes. It will be a thin batter when finished. Pour into the prepared cake pans. Bake in a 350º oven for 30-35 minutes.
Cool the cakes. Put the cakes together and frost with chocolate icing.
Serves 16 ❧ ❧ ❧ ❧
So I pulled out my mini bundt baking pan set to make individual cakes and
baked them for 25 minutes.
They turned out beautiful! And smelled so good.
I plated them individually and then made the sauce.
Raspberry Sauce was made with the Red Raspberries in heavy syrup,
lemon zest and corn starch to thicken. I didn't need to add sugar, the
syrup was so delicious. I poured the hot sauce over
the cakes, sprinkled them with powder sugar and a dollop of whipped cream.
What a great finish to the day...while we played "Outburst" and sipped coffee and savored warm Dark Chocolate Cake. You will love this recipe!!!
"I don't understand why so many "so called" chocolate lovers complain
about the calories in chocolate,
when all true chocoholics know
that it is a vegetable!
It comes from the cocoa bean, beans are veggies, 'nuff said."
~ Anonymous
