Tanzy Restaurant’s raspberry infinity cake
2 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon Kosher salt ½ cup raspberry puree, heated to 120 degrees F ¾ cup chocolate pistols 64%, chopped, melted to 110 degrees F 2⁄3 cup vegetable or canola oil, divided, plus more for pan 2 large eggs, room temperature 1 tablespoon vanilla extract ½ cup sour cream 1½ teaspoons red food coloring, (Rosselle uses Chefmaster red #7664) 2 cups sugar Raspberry buttercream (See recipe) Raspberry mirror glaze (See recipe) 1 sheet gold leaf, optional, for garnish
Fresh raspberries, optional, for garnish
1. Grease three 6-inch round cake pans and line with parchment paper circles, set aside. Preheat oven to 350 degrees F. Using a medium bowl, sift together flour, baking soda, baking powder and salt, set aside.
2. In small microwave safe bowl, heat raspberry puree until warm but not hot, about 120 degrees F. In a separate microwave safe medium bowl, heat chocolate with 1/3 cup oil in 10 second increments until melted, using a rubber spatula to stir between increments. Pay close attention not to burn chocolate and heat to about 110 degrees F. Whisk warm raspberry puree into chocolate mixture until incorporated, set aside.
3. Using an electric mixer fitted with a whisk attachment on low speed, whip eggs for 1 minute. Add remaining 1/3 cup oil, vanilla, sour cream, red food color and sugar. Increase speed to medium and whip for 3 minutes. Reduce speed to low, add the raspberry-chocolate mixture and mix for 1 minute. Using a rubber spatula, scrape down the sides and bottom of mixing bowl. Gradually add sifted dry ingredients. Scrape down sides and mix until incorporated.
4. Divide batter equally between prepared cake pans. Smooth top surface with a spatula. Bake 12 minutes and rotate pans 180 degrees. Bake an additional 12 minutes or until a wooden skewer or toothpick comes out clean when inserted into the center of the cake.
5. Transfer cakes to a wire rack to cool slightly, about 10 minutes. Run a knife around the edge of the cake pans. Invert cakes onto rack to cool completely.
6. Using a serrated knife, level tops of cakes. Set aside trimmings to dry, crush to a fine crumb, and reserve. Brush any loose crumbs off cake layers. Place a dollop of buttercream on a 6-inch cardboard cake circle. Place bottom cake layer on board and spread top evenly with 1 cup buttercream. Top with a second layer of cake and repeat process. Top with last layer of cake. Frost sides and top of cake with a thin crumb coat of buttercream. Refrigerate until firm. Frost top and sides of cake using about 2 cups of buttercream. Freeze cake until firm several hours or overnight. Refrigerate or freeze leftover buttercream for another use.
7. Place frozen cake on a baking sheet lined with a wire rack. Pour glaze over cake. Gently tap the baking sheet on the table, coaxing excess glaze to drip off cake. Using a large off-set spatula transfer cake to an 8-inch round cake circle.
8. Gently press dried cake crumbs around bottom of cake. Garnish with gold leaf and fresh raspberries, if desired.
Makes about 10-12 servings
Nutritional information per
serving (analysis based on 12 servings and includes Raspberry buttercream and Raspberry mirror glaze): 789 calories, 52% calories from fat, 46g fat, 20g saturated fat, 91mg cholesterol, 85g carbohydrates ,62 g total sugar,49g added sugar, 8g protein, 194mg sodium, 2g fiber