—–CHOCOLATE DOMINGO
-CAKE—–
1/2 c Cocoa powder
2/3 c Sour cream
2 Eggs
1 1/2 ts Vanilla
1 1/2 c Plus 1 T sifted cake flour
1 c Sugar
3/4 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
14 tb Unsalted butter; softened
-and cut up
—–WHITE CHOCOLATE
-CAKE—–
2 1/2 c Cake flour
1 ts Baking soda
1 c Unsalted butter softened
1 1/2 c Sugar
4 Egg yolks
4 oz Finely chopped white
-chocolate melted in 1/2 C
-water and cooled
1 ts Vanilla
1 c Buttermilk
4 Egg whites (room temp.)
FILLING
1 1/2 c Heavy cream
3 tb Framboise
1/2 c Raspberry preserves
CHOCOLATE GLAZE
18 oz Bittersweet or semisweet
-chocolate, melted & cooled
3/4 c Sour cream
*To make Chocolate Domingo Cake: Butter and flour 9-inch springform pan.
Line bottom with waxed paper. Butter and flour waxed paper. Place pan on a
baking sheet. Preheat oven to 350’F. In medium bowl, whisk together cocoa,
2/3 C sour cream, 2 eggs, and 1 1/2 t vanilla until smooth. Set aside. In
large mixer bowl, combine 1 1/2 C + 1 T cake flour, 1 C sugar, 3/4 teaspoon
baking powder, 1/4 t baking soda, and salt. Beat at low speed of electric
mixer 30 seconds to blend. Add 14 T butter and 1/2 the cocoa mixture. Beat
at low speed until moistened, then at medium speed for 1 1/2 minutes,
scraping sides of bowl occasionally. Add remaining cocoa mixture in 2
batches, beating 20 seconds after each addition. Spread evenly in pan.
Smooth top. Bake at 350’F for 35 to 40 minutes until skewer inserted in
center comes out clean and cake springs back when lightly touched (Cake
will not pull away from sides of pan until it starts to cool.) Cool in pan
set on rack 10 minutes. Run a knife around edge of cake to loosen. Remove
from pan. Cool on rack. *To make White Chocolate Cake: Butter and flour 3
(9-inch) layer cake pans. Line bottoms of pans with waxed paper. Butter and
flour waxed paper. Preheat oven to 350’F. Sift together 2 1/2 C cake flour
and 1 t baking soda. Set aside. In large mixer bowl, cream 1 C butter and 1
1/2 C sugar at medium speed of electric mixer until fluffy, about 5
minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat
in melted white chocolate mixture and 1 t vanilla until blended. At low
speed, blend in flour mixture alternately with buttermilk. Do not overheat.
Wash beaters. In small mixer bowl, beat egg whites at high speed to stiff
peaks. Blend 1/3 of egg whites into batter to lighten. Carefully fold
remaining egg whites into batter. Spread batter evenly in pans. Bake at
350’F 30 to 35 minutes until skewer inserted in center comes out clean and
cake springs back when lightly touched. Cool in pans set on racks 10
minutes. Remove from pans. Cool on racks. *To make Filling: In small mixer
bowl, beat cream until it begins to hold its shape. Beat in framboise until
soft peaks form. Fold in raspberry preserves. *To assemble Torte: Split
dark chocolate cake in half forming 2 layers. Wrap & reserve 1 white
chocolate cake layer to use another time. Place 1 dark chocolate cake layer
on serving plate. Spread with some of the filling. Top with a white
continued in part 2
Yields
12 Servings