June 9, 2014

Chocolate Cake with Creme Chantilly & Raspberry Compote

Make this luscious chocolate cake and impress someone you love.

Chocolate Sponge with Whipped Cream and Raspberries

Yields 12 servings

Ingredients:

2 oz. butter, melted and cooled

Cake
2 1/3 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup cocoa powder
4 oz. butter, room temp
1 ½ cup minus 1 tablespoon sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
1 ½ cup plus 3 tablespoons buttermilk

Crème Chantilly
8 oz. heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (can substitute 1 Tbsp. orange or raspberry liqueur if desired)
1 tablespoons lemon or orange zest

Raspberry Compote
1 quart raspberries (fresh or frozen)
¼ cup water
½-1 cup sugar (will depend on level of sweetness desired)
2 tablespoons lemon zest
2 tablespoons cornstarch

Equipment:
Stand mixer with paddle and whisk attachment
2-9 inch round cake pans
Parchment paper
Pastry brush
Small saucepan
Piping bag with star tip

Pan Preparation:
Using a pastry brush, butter the bottom and sides of each cake pan. Cut the parchment paper to fit the bottom of the pan and place on top of the butter. Spread butter on top of the parchment paper as well.

Method for Cake:

  1. Sift together dry ingredients in a mixing bowl and set aside.
  2. In the stand mixer with the paddle attachment, cream butter and sugar until light and fluffy.
  3. Add in the eggs one a time. Mix well and scrape down the sides of the bowl with each addition.
  4. Add in 1/3 of the dry ingredient mixture. Mix well and scrape the bowl.
  5. Add in ½ of the buttermilk and mix until combined. Add in another 1/3 of the dry ingredients.
  6. Add in the remaining ½ of the buttermilk and mix until combined. Add in the last 1/3 of the dry ingredients and mix well. Scrape the bowl and make sure that there are no lumps in the batter.
  7. Divide the batter evenly among the two pans and tap lightly on the counter to remove any air bubbles.
  8. Bake for 30-35 minutes or until the cake bounces back when pressed lightly in the middle and pulls away from the sides of the pan.
  9. Allow cake to cool in pan for 15 minutes and then invert onto a cooling rack.

Method for Compote:

  1. In a small bowl, whisk together the cornstarch and water to create a slurry.
  2. Whisk in ½ cup sugar and bring to a boil on the stovetop. Continue to boil until thick and syrupy.
  3. Remove from heat and stir in the raspberries. While still warm, do a taste test and ensure that the sweetness level is correct. If it is too tart, add in some more sugar to taste while the mixture is warm.
  4. Stir in the lemon zest and let cool. This can be served warm or cold depending on your taste. If cooling, cover with plastic wrap and let cool in the refrigerator.

Method for Crème Chantilly:

  1. Chill a bowl and whisk attachment for the stand mixer in the fridge or freezer for 10-15 minutes.
  2. Once bowl is chilled, whip cream to soft peaks and carefully add in powdered sugar, vanilla extract and zest, if using.
  3. Whisk to firm peaks, cover and chill until ready to use.

To Assemble:
Cut each cake into 8 wedges and place a wedge on each plate. Top with a spoonful of the raspberry compote and pipe on Crème Chantilly as desired. You can garnish with some fresh raspberries.

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If you are interested in attending a home cook class, please contact our campus for more information:

1.877.249.0305 Boulder Campus