A Kiss In The Dark
|For cake batter:|
|Sugar||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Double strength coffee||1⁄2 Cup (8 tbs), brewed and cooled|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|For bittersweet frosting:|
|Sour cream||2 Cup (32 tbs) (At Room Temperature)|
|Semi-sweet chocolate chips||3 Cup (48 tbs), melted and cooled|
Cake: Preheat oven to 350°.
Grease a 7-inch cheesecake pan.
Line bottom with waxed paper or parchment and grease again.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
Add egg, coffee, buttermilk, vanilla and oil all at once and beat with an electric mixer until smooth.
Pour into a prepared pan.
Bake at 350 for 40 minutes or until cake tests done.
Cool in pan.
Invert onto cooling rack and remove paper.
Invert again onto serving dish.
Frosting: Whisk sour cream into chocolate a little at a time.
The mixture should be satin smooth.
Chill if necessary for better spreading consistency.
To assemble: Place cake on serving dish.
Trim top if necessary so it is level.
Spread top with raspberry jam.
Frost entire cake with bittersweet frosting.
Smooth frosting with a spatula or a cake comb.
Using a pastry bag, pipe remaining frosting on the top (frosting will be thick).
Chill to completely set the frosting.
Serve in small slices with a dollop of freshly whipped cream along side.