Taste of Paso
• Taste of Americana Dark Chocolate Cake with Raspberry-Orange Compote This recipe is sure to please chocolate lovers. It’s just one tall, super moist layer.
From the Kitchen of
Barbie Butz
F
ebruary is a special month. We celebrate the birthdays of Washington and Lincoln with President’s Day on the 15th. But, don’t forget that on the 14th, it’s time to celebrate the “sweet” people in our lives who love us and support us. Traditionally, we celebrate by sending Valentine greeting cards, bouquets of flowers, chocolates, and other sweets. Nothing says, “I love you” better than a homemade dessert. So here’s a recipe that is certain to please all of your “special” people.
Ingredients For the cake: • 2 cups fresh raspberries • ¾ cup plus 2 tablespoons granulated sugar, divided • 2 tablespoons water • 2 1/3 cups all-purpose flour • 1/3 cup cocoa powder • 1 teaspoon kosher salt • 1 teaspoon baking soda • 1 cup (2 sticks) unsalted butter, room temperature • 1 cup brown sugar
• • • • • • • • • • •
3 eggs, room temperature 4 ounces unsweetened chocolate, melted ¾ cup plain Greek yogurt or sour cream For the compote: 1 large orange 3 tablespoons brown sugar 2 tablespoons honey 1 teaspoon orange zest ¼ teaspoon kosher salt 4 cups fresh raspberries 2 tablespoons Grand Marnier or other orange liqueur
1. To make the cake, combine the raspberries, 2 tablespoons of the granulated sugar, and water in a medium saucepan and bring to a boil. Reduce the heat to a simmer, and cook the raspberries until they break down into a sauce. Push the raspberry pulp and juice through a fine-mesh strainer. Cool the puree to room temperature or chill before using. 2. Preheat the oven to 350 degrees. Lightly grease the bottom of a round 10-inch cake pan and line with a circle of parchment paper. Do not grease the sides of the pan. (this cake releases easily from the sides, and greasing the sides means the cake doesn’t have anything to hold on to while it rises during baking. 3. Sift the flour, cocoa powder, salt, and baking soda in a medium bowl. 4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and ¾ cup of granulated sugar on medium speed until light and fluffy (about 5 minutes), scraping once. Add the eggs one at a time, scraping well after each addition. Mix in the melted chocolate. 5. Combine the yogurt and raspberry puree in a medium bowl and set aside. With the mixer on low speed, mix half the dry ingredients into the butter mixture until almost combined. With the mixer running, add the raspberry mixture. Then mix in the remaining dry ingredients until almost combined. Scrape the bowl again and mix an additional 30 seconds on low speed until the batter is smooth. 6. Spoon the batter into the prepared pan. Bake the cake for 40 to 45 minutes or until the top springs back when touched. Cool to barely warm before removing the cake from the pan. Cool the cake completely before serving. To make the compote: 1. Peel the orange and clean off the white pith and webbing. Cut the segments into 1/2-inch pieces (about 1 cup). Combine the orange pieces, brown sugar, honey, zest, and salt in a medium pot and bring to a simmer over medium-high heat. Reduce the heat to medium-low and continue to simmer for about 5 minutes. Stir in the raspberries and the Grand Marnier. Cover and refrigerate the compote overnight. 2. If you’ve made the compote the day before, about 2 hours before serving, remove the compote from the refrigerator. Cut the cake into wedges, and serve the compote alongside the cake. Hold leftover cake covered at room temperature and put the compote in the refrigerator for up to 2 days.
Happy Valentine’s Day. and Enjoy!
28 | pasoroblesmagazine.com
Paso Robles Magazine | February 2021