Raspberry Swirl Cake

by | Apr 11, 2018 | DESSERTS, CAKES AND SQUARES | 0 comments


Raspberry Swirl Cake
Print Recipe
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Servings Prep Time
    12-16 people 20 minutes
    Cook Time Passive Time
    50-60 minutes 3 hours
    Raspberry Swirl Cake
    Print Recipe
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Servings Prep Time
      12-16 people 20 minutes
      Cook Time Passive Time
      50-60 minutes 3 hours
      Ingredients
      Raspberry Sauce
      Cake
      Mascarpone Whipped Cream
      Servings: people
      Instructions
      Raspberry Sauce
      1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
      Cake
      1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
      2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
      3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
      4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
      Mascarpone Whipped Cream
      1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
      Recipe Notes

      Be sure to use a 9" x 2" or 9" x 3" pan.

      Kahlúa Coffee Cream Cake

      by | Apr 23, 2017 | DESSERTS | 0 comments


      Kahlúa Coffee Cream Cake
      Print Recipe
        Servings
        12 people
        Servings
        12 people
        Kahlúa Coffee Cream Cake
        Print Recipe
          Servings
          12 people
          Servings
          12 people
          Ingredients
          Cake
          Coffee syrup
          Coffee ganache
          Mascarpone frosting
          Servings: people
          Instructions
          Cake
          1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
          2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
          3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
          4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
          5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
          Coffee Syrup
          1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
          Coffee ganache
          1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
          Mascarpone frosting
          1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
          Recipe Notes

          Cakes will flatten slightly as they cool.