Raspberry Chocolate Buttercream Cake
Source of Recipe
1mew
Recipe Introduction
This was the birthday cake of choice at my house for several years. It came from a Pillsbury Chocolate Lover's paperback recipe book:
List of Ingredients
Oven 350 - Greased 13x9 pan
Base:
4 oz unsweetened chocolate melted with 1/2 c butter
2 c sugar
1/4 tsp salt
1 tsp vanilla
4 eggs
1 c flour
Filling:
1/2 c seedless raspberry preserves
Buttercream:
2 oz semi-sweet chocolate
1 oz unsweetened chocolate
1/3 c sugar
1/4 c water
2 eggs
1 c unsalted butter, cut into small pieces, softened (I use regular butter as often as not).
Optional "Drizzle"
1 oz unsweetened chocolate melted with 1 Tbsp butter Recipe
In large bowl beat 2 c sugar, salt, vanilla and the four eggs. Stir into the melted chocolate/butter mixture just until blended. Stir in flour just until blended and spread evenly in prepared pan. Bake for 25-30 minutes or until "set". Cool on rack.
When thoroughly cool, spread preserves over the top.
To make the buttercream, melt the swemi-sweet and unsweetened chocolate in a small saucepan. Set aside.
In another small saucepan bring the 1/3 c sugar and the water to a boil and boil for one minute. In large bowl beat the eggs until frothy and with mixer running slowly add the boiling hot sugar syrup. Then beat on high for five minutes or until the mixture is very very thick and lemon colored. Gradually add butter a bit at a time beating well after each addition. It may look curdled at one point, but this does come together. When the butter has been well incorporated add the melted chocolate and beat until smooth. Spread carefully over the preserves.
Drizzle the last bit of melted chocolate/butter over the top if desired. Refrigerate at least one hour before cutting.
Store in refrigerator.
Elaine
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