Chocolate Cake with Chocolate Ising and Raspberries
There is nothing new or Danish about a chocolate cake. I just made this cake for my birthday and was please with the results, I couldn’t resist sharing it on my blog. This cake is extra high – simple, I made a double portion. (I have a big family).Sweets, baking cakes and cooking are a big part of the Danish Hygge. In fact, baking ranks as nr. five in favorite things to do. Drinking hot drinks is number one and, of course, one needs something to drink with coffee or hot chocolate.
Chocolate Cake with Raspberries Serves 8-10 if you double the recipe, it will serve between 16 and 20
7 tbsp. cocoa
7 tbsp. flour
5 oz. butter
5 oz. dark chocolate
1 tsk. baking powder
1 tsk. fine salt
1 cup of sugar
1 tsp. vanilla extract
½ cup sour cream
Ising: 12 oz. dark chocolate, chopped
2½ cups heavy cream
6 tbsp. raspberry jam
Garnish: ising sugar and fresh raspberries
Preheat oven to 350°F.
To make the cake, mix cocoa, flour and salt in a bowl. Set the bowl aside. Melt butter the chocolate in the top of a double boiler set over 1 inch of simmering (not boiling) water and stir. Whisk eggs with sugar. Add the melted chocolate while stiring. Add the dry ingredients and mix well. Add the sour cream and stir. Pour the cake batter into one (two if it is a double portion) buttered baking pan. Bake them 40-50 minutes. Let the cake cool in the baking pan.
To make the ising, melt the chocolate in the top of a double boiler. Whip the heavy cream until it is stiff. Cool the chocolate and fold a little at a time the whipped cream into the chocolate. Spread the raspberry jam on top of the cake(s). Spread the ising over the jam and on the side of the cake.
To serve, sprinkle the cake with ising sugar and garnish with fresh raspberries. Can be eaten immediately or set the cake in the refrigerator on a warm day.