Pound Cake
1/2 cup semi-sweet chocolate chips
1 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1-1/2 cups packed light brown sugar
1/2 cup butter, softened
1-1/2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar for dusting
Filling:
1 cup heavy whipping cream
3/4 cup Welch's Red Raspberry Preserves
2 cups fresh or frozen raspberries
Preheat the oven to 325 degrees F. Grease two 9 x 5 x 3-inch loaf pans and set aside.
Place the chocolate chips in a medium bowl and pour the boiling water over them. Set aside. Combine the flour, baking soda, salt, and cocoa powder in a medium bowl.
Beat the brown sugar, butter, and vanilla extract in a large mixing bowl until creamy. Add the eggs one at a time, beating well after each addition. Beat in the melted chocolate and sour cream. Gradually beat in the flour mixture. Spoon into the prepared loaf pans.
Bake for 55 to 65 minutes or until a cake tester inserted in the center comes out clean. Cook in the pan for 30 minutes. Invert the baking pan onto a wire rack to remove and cool the cake completely. (At this point, cooled pound cakes may be wrapped in plastic wrap, then placed in a freezer bag and frozen for up to 3 months.)
Whip the cream in a mixing bowl until stiff peaks form. Squeeze in the Welch's Red Raspberry Preserves and swirl through the whipped cream, using a rubber spatula, until well marbled. Using a serrated knife, cut the pound cake lengthwise into 3 layers.
Assemble the cakes. Lay the bottom layer on a serving plate and spread the top with a fourth of the marbled filling. Arrange a fourth of the berries, stem side down, on top of the filling. Place the middle layer on top of the berries. Spread with another fourth of the filling and arrange another fourth of the berries on top. Place the top layer over the filling. Gently press down. Repeat the process with the remaining pound cake, filling, and berries. Cover and refrigerate for 1 hour before serving.
Dust the top of the cake with confectioners' sugar before serving.
Suggested garnish: Fresh raspberries and mint leaves and/or zig-zag of Welch's Red Raspberry Preserves with slice of filled cake on top.
I found this recipe looking for something else and it is lovely and the recipe itself sounds wonderful. Can't wait to try this.
Found it on the net and if you are interested in seeing the actual recipe with photo, just search for Double Chocolate Pound Cakes with Marbled Raspberry Cream Filling and the pdf should come up. It also includes recipes for Orange Marmalade-Cranberry Compote, Strawberry-Glazed Cheesecake and Peanut Butter and Welch's Concord Grape Jam Sandwich Cookies, all recipes have photos.
Enjoy!
1/2 cup semi-sweet chocolate chips
1 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1-1/2 cups packed light brown sugar
1/2 cup butter, softened
1-1/2 teaspoons vanilla extract
2 large eggs, room temperature
1/2 cup sour cream
1/2 cup confectioners' sugar for dusting
Filling:
1 cup heavy whipping cream
3/4 cup Welch's Red Raspberry Preserves
2 cups fresh or frozen raspberries
Preheat the oven to 325 degrees F. Grease two 9 x 5 x 3-inch loaf pans and set aside.
Place the chocolate chips in a medium bowl and pour the boiling water over them. Set aside. Combine the flour, baking soda, salt, and cocoa powder in a medium bowl.
Beat the brown sugar, butter, and vanilla extract in a large mixing bowl until creamy. Add the eggs one at a time, beating well after each addition. Beat in the melted chocolate and sour cream. Gradually beat in the flour mixture. Spoon into the prepared loaf pans.
Bake for 55 to 65 minutes or until a cake tester inserted in the center comes out clean. Cook in the pan for 30 minutes. Invert the baking pan onto a wire rack to remove and cool the cake completely. (At this point, cooled pound cakes may be wrapped in plastic wrap, then placed in a freezer bag and frozen for up to 3 months.)
Whip the cream in a mixing bowl until stiff peaks form. Squeeze in the Welch's Red Raspberry Preserves and swirl through the whipped cream, using a rubber spatula, until well marbled. Using a serrated knife, cut the pound cake lengthwise into 3 layers.
Assemble the cakes. Lay the bottom layer on a serving plate and spread the top with a fourth of the marbled filling. Arrange a fourth of the berries, stem side down, on top of the filling. Place the middle layer on top of the berries. Spread with another fourth of the filling and arrange another fourth of the berries on top. Place the top layer over the filling. Gently press down. Repeat the process with the remaining pound cake, filling, and berries. Cover and refrigerate for 1 hour before serving.
Dust the top of the cake with confectioners' sugar before serving.
Suggested garnish: Fresh raspberries and mint leaves and/or zig-zag of Welch's Red Raspberry Preserves with slice of filled cake on top.
I found this recipe looking for something else and it is lovely and the recipe itself sounds wonderful. Can't wait to try this.
Found it on the net and if you are interested in seeing the actual recipe with photo, just search for Double Chocolate Pound Cakes with Marbled Raspberry Cream Filling and the pdf should come up. It also includes recipes for Orange Marmalade-Cranberry Compote, Strawberry-Glazed Cheesecake and Peanut Butter and Welch's Concord Grape Jam Sandwich Cookies, all recipes have photos.
Enjoy!