Thursday, February 23, 2012
Zebra Cake with Raspberry Puree & Chocolate Ganache
3/4 cup butter at room temperature
1 2/3 cups sugar
3 large eggs at room temperature
2 2/3 cup all purpose or cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
1/2 cup sour cream
2 tsp vanilla extract
4 tbsp cocoa powder
Preheat the oven to 350º. In a large bowl, beat butter until smooth, then beat in sugar until fluffy. Beat in the eggs one at a time, scraping the bowl in between. In a medium bowl, whisk together the dry ingredients and set aside. Stir the vanilla into the milk in a bowl, set aside. Mix 1/3 of dry ingredients into the butter mixture, then 1/3 of the vanilla milk, and repeat until all are combined. Pour half the batter into another bowl and add the cocoa powder.
Spoon 1 tablespoon of chocolate batter into the greased cake pan, followed by 1 tablespoon vanilla batter in the center. Rotate the pan after each addition to keep it evenly distributed.
Bake ...20, 35? minutes, remove from pan when partly cooled.
1/2 cup unsalted butter
1/2 cup semisweet chocolate
Melt in a double boiler over medium-high heat, stirring until smooth. Pour over cooled cake before adding raspberry layer.
1 pack of raspberries
1/2 cup sugar
brandy or honey bourbon
Stir all together in a sauce pot over medium-high to high heat. Stir occasionally to prevent sticking. When it looks like jam, let it cool before piling into the center of the ganached cake and carefully spread it out to the edges.