All-New Cake Mix Doctor - Anne Byrn [59]
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SPECIAL TOUCHES
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For the cake
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (10 ounces) frozen raspberries packed in syrup, thawed (see Note)
1 package (18.25 ounces) chocolate cake mix with pudding
1 cup reduced-fat sour cream
½ cup vegetable oil
3 large eggs
1 cup (6 ounces) miniature semisweet chocolate chips
Chocolate Ganache (page 483)
For the garnish
About 1 cup fresh raspberries (enough to cover the top)
2 teaspoons confectioners’ sugar, for dusting
Fresh mint sprig (optional)
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the thawed raspberries with their liquid in a fine mesh sieve set over a large mixing bowl. Using a small rubber spatula, press the raspberries through the sieve. Keep pressing until the juice and pulp have been pressed into the bowl and only the seeds remain in the sieve. Discard the seeds.
3. Place the cake mix, sour cream, oil, and eggs in the bowl with the raspberry puree and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Fold in the miniature chocolate chips. Divide the cake batter evenly among the 3 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold 3 pans on the center rack, place 2 pans on that rack and one in the center of the rack above.
4. Bake the cake layers until the tops spring back when lightly pressed with a finger, 23 to 27 minutes. The cake layer on the higher rack may bake faster so test it for doneness first. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.
5. Meanwhile, make the Chocolate Ganache. Let it cool until it is thick and spreadable, 30 minutes.
6. To assemble the cake, transfer one layer, right side up, to a cake plate. Spread the top with some of the ganache. Place a second cake layer, right side up, on top of the first and spread some of the ganache over it. Place the third layer, right side up, on top of the second layer and spread the remaining ganache over the top and side of the cake, working with smooth, clean strokes.
7. Garnish the cake: Cover the top with fresh raspberries. Sift the confectioners’ sugar over the cake. Place a mint sprig on top for garnish, if desired. To make slicing easier, place the uncovered cake in the refrigerator until the ganache sets, 20 minutes.
Keep It Fresh! Store this cake, in a cake saver, under a glass dome, or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, in a cake saver, for up to six months. Let the cake thaw overnight in the refrigerator before serving.
An Easy Substitution
If you cannot find a 10-ounce package of frozen raspberries in syrup, don’t fret. I have made this cake with unsweetened frozen raspberries and added ¼ cup of sugar to the batter. Use a very generous cup of unsweetened raspberries instead of the sweetened ones.
FAVORITE GERMAN