unconventional, but it makes a very moist chocolate cake. It is based on a recipe my greatgrandmother
used to make. Feel free to play with the fruit topping if cherries aren’t your thing.
BattER:
1¾ cups all-purpose fl our, sifted
1½ cups sugar
¾ cup baking cocoa
1½ teaspoons baking soda
1½ teaspoons baking powder
teaspoon salt
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
1 cup milk
½ cup oil
2 teaspoons vanilla
1 cup boiling water
toPPing:
cup sugar
3 tablespoons cornstarch
1 bag frozen cherries
(about 2½ cups)
cup water
1 recipe Chocolate Frosting
(page 156)
Add 1½ cups raspberries to the batter
and bake in an 11 x 13-inch pan for an
additional 10 minutes, then top with
Buttercream Frosting (page 157) to make
Chocolate Raspberry Cake!
Preheat the oven to 350 degrees. Lightly grease and fl our
two 9-inch cake pans then line bottoms with parchment
paper.
For Batter: In a large bowl, combine fl our, sugar, cocoa,
baking soda, baking powder and salt. In a separate bowl,
mix yogur t, milk, oil and vanilla. Add wet ingredients to dry
ones, beating with an electric hand mixer on low speed. Add
boiling water and mix to combine. Batter will look very thin.
Ladle batter evenly into cake pans. Bake for 30 to 35 minutes
or until a toothpick comes out clean. Cool cake in the pans
on a cooling rack before inver ting and turning out directly
onto the rack to cool completely.
For Topping: In a saucepan, combine sugar with cornstarch
until cornstarch is no longer clumpy. Add cherries and water
and cook on medium heat, stirring continuously, until mixture
is boiling. Let boil, stirring continuously, for about 5 to 7
minutes or until mixture is thickened and coats the back of a
spoon without running off. Remove from heat and pour into
a heat-safe bowl to cool completely.
For Assembly: Place bottom cake layer on serving platter
and spread a thick layer of Chocolate Frosting on top.
Carefully center the second layer over the fi rst and spread
another thick layer of frosting on the top and down the sides.
Spread or pipe frosting around the edge. Cover the center
of the top of the cake with cherries. Garnish with chocolate
shavings or a dusting of cocoa powder. Store leftover cake
covered in the fridge.
Yield: 12 SLICES
Prep time: 30 MINUTES
Spread a thin layer of peanut butter
and a half-recipe of Chocolate Ganache
(page 159) between the layers. Frost with
Peanut Butter Frosting (page 156) to
make Inverted Peanut Butter Cup Cake!
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