Chocolate-Raspberry Cake

Chocolate-Raspberry Cake
Servings: 12 Prep 20 mins Bake 350°F 20 mins to 25 mins

Ingredients

Cake:
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 3/4 cup prune puree (see Note)
  • 1 1/4 cups skim milk
  • 3 egg whites
  • 1 whole egg
  • 2 teaspoons vanilla
  • 1 2/3 cups sugar
Icing:
  • 6 ounces semisweet chocolate, coarsely chopped
  • 1 cup no-fat sour cream, at room temperature
  • 2 tablespoons orange-flavored liqueur, cognac or rum
  • 3/4 cup raspberry, apricot or cherry preserves

Make It

Prepare Cakes:

1. Heat oven to 350 degrees F. Line bottoms of two 9-inch-round cake pans with waxed paper.

2. Sift flour, cocoa, baking powder, baking soda, cinnamon, cloves and salt into bowl. Whisk prune puree, milk, egg whites, whole egg, vanilla and sugar in large bowl until smooth. Whisk flour mixture into prune mixture just until mixed. Divide equally between prepared cake pans.

3. Bake in 350 degrees F oven 20 to 25 minutes until tops are firm and wooden pick inserted in centers comes out clean. Transfer pans to racks to cool for 5 minutes. Invert cakes onto racks. Peel off paper.

Prepare Icing:

4. Melt chocolate in top of double boiler over hot water. Whisk in sour cream; whisk in liqueur. Refrigerate 15 minutes or until the icing starts to become firm. Beat with whisk or beater until light and fluffy, 1 to 2 minutes.

To assemble the cake:

5. Place one cake layer on bottom of inverted cake pan or on cardboard circle. Spread preserves over top of layer. Place second cake on top, smooth side up. Spread icing over the top and side of cake with a spatula. Wet the spatula, and smooth top.

Note

  • Prune puree can be found in the baking section of most supermarkets. To make your own, simmer 8 ounces pitted prunes (about 1 cup) in 3/4 cup water in small saucepan over low heat until prunes are very soft, 5 to 10 minutes. Puree prunes with some of their liquid in food processor. Makes about 1 cup.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 364, Fat, total (g): 5, chol. (mg): , carb. (g): 78, pro. (g): 7, sodium (mg): 273, Percent Daily Values are based on a 2,000 calorie diet.