Hi
I like high fat cake!
Love cake that is buttery and creamy.
Sounds terrible right? :D But I’ll reduce sugar as much as possible as
it is my preference for not too sweet cake.
This is the type of cake that my family enjoys
it. They love rich cake with thick
chocolate ganache.
This is my 1st time making chocolate ganache with
raspberry jam and it is also something new that my family was trying out.
Overall, this is a wonderful cake with a subtle
raspberry flavour on it and I enjoyed the process of making this cake too.
HAPPY BAKE ALONG!
INGREDIENTS
For the cake
3 oz Semisweet
or bittersweet chocolate (85g)
4 nos. Large
eggs, room temperature, lightly beaten
2 tsp Vanilla
extra
190gm Cake
flour
¾ tsp Baking
Powder
¼ tsp Salt
225g unsalted
butter, softened
1 ¼ cup Sugar (I reduced to 100g)
¼ cup Raspberry
jam (120g)
For the glaze
¼ cup Raspberry
jam (120g)
6 tbsp Heavy
cream (a little bit more for pourable consistency)
4 oz Bittersweet
chocolate (114g)
1 tbsp Raspberry
liquer (skipped)
METHODS
For the cake
Preheat oven to 165˚C. Grease d
line a 9” by 5” loaf pan and dust with flour.
Place the chocolate in a bowl and melt completely over a pot of
simmering water. Set aside to cool. Combine eggs and vanilla extract in a bowl
and lightly beaten. Combine the flour,
baking powder and salt in another medium mixing bowl.
Combine the butter and sugar in a mixing bowl and
cream with an electric mixer on medium high speed until fluffy, about 3
minutes, scraping down the sides of the bowl as necessary. With the mixer on medium low speed, pour in
the egg mixture in slow stream, stopping down the sides of the bowl after each
addition. After the last addition, mix
for 30 seconds on medium speed.
Scrape half of the batter and whisk in the raspberry
jam.
Whisk the melted chocolate into the remaining
batter.
Scape ½ of the raspberry batter into the loaf pan,
smooth the top then add ½ of the chocolate batter. Repeat the layers with remaining batter (or
drop dollops of each batter into the pan) then run a knife blade through the
batter to create marbling. Do not
overmix.
Bake the pound cake until it is golden and a toothpick
inserted in the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 10 minutes
before inverting it onto wire rack to cool completely.
For the glaze
Heat up the ¼ cup of jam until loose and brush the
warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup and
chocolate in a small pot and heat over medium, whisking until smooth. Stir in the liquer if using. Let stand until thickened, about 30 minutes,
spoon the glaze all over the cake, smoothing it over the top and sides of the
cake with small spatula. Let stand until
glaze firms up about 1 hour before slicing.
I did not make like the above. After heating the jam and making of the
chocolate glaze, I put them aside. I
will cut the cake into slices and spoon the glaze over each slice and serve.
Can store at room temperature for 2 days, wrap loosely
in plastic or keep in the fridge. Thaw
before serving.
I’m linking
my post to Bake Along. From 20-30
August, we are baking along this cake from Cake Keeper Cakes by Lauren
Chattman together with Zoe of Bake for Happy Kid, Joyce of Kitchen Flavours and Lena of Frozen Wings.
Ooh...I'd loved to join u with this buttery and creamy cake and with lotsa ganache...ya...fattening & sinful but oh well...yummy!!! :D
ReplyDeleteLooks lovely.
ReplyDeleteHi Amy,
ReplyDeleteThis lovely Chocolate Raspberry Marble Pound Cake of yours look so delish ! Yes ... fattening but definitely great with a cuppa of coffee :D
hello blogger. dropping by today. nice blog. good day to you. :)
ReplyDeleteHi Amy,
ReplyDeleteI've used the same jam like you did, Hero! And yes, cakes with high content of fats are usually very good! I should have just glaze the jam over the cake slices like yours instead of glazing it over the whole cake! I don't like the seeds in the jam.
Nice to have you bake-along with us! :)
Hi Amy,
ReplyDeleteI can't deny that fattening and sweet food are yummy!!! LOL! In this case, must eat this delicious cake and exercise to burn the calories loh... LOL!
I'm happy that you bake along with us and like this recipe... Cool that you are the gal that is not afraid of eating fattening food! Otherwise you will miss out this great opportunity to appreciate this cake :p
Zoe
Hi Amy, Good effort on your part with this recipe, I am going to give it a pass as I don't have raspberry jam at home!
ReplyDeleteHi Amy! High 5 :D I also like high fat cakes hee..hee... This cake must be very good and I actually like the way you serve it - to spoon the jam and glaze when serving. I think it will taste better that way.
ReplyDeletehi amy! your way of serving each cake with some jam and ganache is a nice idea, i also think it's beautiful serving it that way, just like in your picture! Happy weekend to you, amy !
ReplyDeleteHi Amy,
ReplyDeleteMe too, me too! High fat cake is my kind of cake :D
I love 'Hero' jam too. Your cake must be so yum!!
mui