1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder, less 1 tsp
1 tsp espresso powder
1 tsp baking powder
1/4 tsp baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
1 cup sour cream
5 ounces semi-sweet chocolate, coarsely chopped
1/2 cup sour cream, at room temperature
Center a rack in the oven and preheat to 350 F. Butter a 9 1/2 by 5 inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet.
Stir together the flour, cocoa, espresso powder, baking powder, baking soda and salt.
Working with the stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for 1 minutes after each one goes in. Reduce the mixer speed to low and mix in the sour cream. Still working on low speed, add the dry ingredients and mix only until they disappear into the batter. Give the batter a last stir with a sturdy rubber spatula and scrape the batter into the pan.
Bake for 60 to 70 minutes, or until a knife inserted into the cake comes out clean. If, after about 45 minutes, the cake looks as if it's browning too quickly, cover it loosely with a foil tent. Transfer the pan to a cooling rack and let the cake rest for about 5 minutes before turning it out onto the rack. Cool to room temperature.
To make the frosting; Fit a heatproof bowl into a pan of gently simmering water, add the chocolate and warm, stirring occasionally, until the chocolate is melted. Still working over the hot water, stir in the sour cream. Don't be concerned if the cream tightens -- just keep stirring gently and the frosting will become smooth and glossy. Remove and cover the heat and cover the sidesand top of the cake with the still-warm frosting.
1 cup red raspberries
1 1/2 TBSP sugar
Put the berries and sugar in a blender or food processor and whir until pureed. Taste and mix in more sugar if needed. Press the coulis through a strainer or a food mill to eliminate seeds.
Notes: The original recipe calls for a raspberry jam-based filling to be layered into the cake. Instead, this had a raspberry coulis, also from the same cookbook. This was a dense cake with a rich texture. The espresso powder was also an addition to give it a richer, deeper flavor. Yum.Posted by Jennifer at November 10, 2009 8:04 PM