Indulge in this rich, traditional English turned Bostonian cake made with a fantastic combination of yellow cake, raspberry cream and chocolate ganache. Serve as a special after-dinner delight with a steaming cup of cappuccino or British tea. Heaven!
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter or margarine, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
Preheat over 350*
Spray round cake pan with baking spray with flour or butter and flour
In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter. Bake approximately 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes. Invert onto cooling rack to finish cooling completely, about 1 hour.
Raspberry Creme Filling
1 small package instant French vanilla pudding
1 1/4 cups whole or 2% milk
1/2 cup raspberry preserves.
Mix pudding and milk– follow package directions. Allow to set up in the refrigerator for 15 minutes. Whip in preserves and refrigerate another 15-20 minutes.
2 tablespoons butter or margarine
3 ½ ounces semi sweet chocolate morsels or chopped chocolate
3 to 4 tablespoons milk or cream
1/4 -1/2 cup powdered sugar
Melt butter and chocolate in microwave for 2 minutes; stirring after 1 minutes. Stir in powdered sugar and milk; stir until icing is smooth and thin enough to spread.
Split cake horizontally in half using a back-and-forth motion with a long serrated knife. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
Spread ganache over top of cake, using a metal spatula or back of a spoon. Allow some to drizzle down side of cake. Refrigerate uncovered until serving. Garnish with whipped cream, extra chopped or shaved chocolate, chopped nuts and a few maraschino cherries or fresh raspberries. Store any remaining cake covered in the refrigerator. Serves 8