1 cup sugar
125 grams of butter
2 teaspoons vanilla extract
1½ cups flour
1¾ teaspoons baking powder
½ cup milk
2 pint containers of fresh raspberries (or frozen fresh)
1¾ cups water, divided
1½ cups granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
6 tablespoons cornstarch
9 ounces package Dark Chocolate chips
1 cup Heavy cream
No nutrition information available
1. Preheat oven to 350° F (moderate). Grease and flour a cake pan.
2. In a medium bowl, mix the sugar and butter until a smooth cream. Incorporate eggs and then the vanilla.
3. Mix the flour and baking powder, add to creamed mixture and mix well. Finally, add the milk until mixture is smooth.
Place on prepared pan.
4. Bake 30 to 40 minutes. If making muffins, bake 20 to 25 minutes.
Remove from heat and set aside to cool completely.
In a small bowl, place ½ cup of fresh raspberries and set aside (if using frozen berries, skip this step).
In a large saucepan, place the remaining raspberries along with 1¼ cup of water, sugar and lemon juice. Bring it to a boil and allow to cook, stirring the berries occasionally. They'll eventually break down in about 10-15 minutes. Remove from heat and strain the berry mixture through a fine mesh strainer to remove the seeds. Place the mixture back into the saucepan over medium low heat.
In a small bowl, prepare a slurry by combining the remaining ½ cup of water and the vanilla with the cornstarch. Pour this slurry into the saucepan with the strained raspberry mixture. Mix well over medium low heat until it starts to thicken. Remove from heat and set aside to cool completely.
Place in cake layers, bottom side up; spread with raspberry mixture, leaving a 1-inch border.
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.