Marbled Chocolate-Raspberry Cake

Marbled Chocolate-Raspberry Cake
Swirl three batters--plain, pink, and chocolate--to create this lovely marbled three-layer cake. Raspberry liqueur makes the chocolate frosting sublime.
Makes 16
Prep 35 m
Bake 25 m
Chill 80 m

Ingredients

Cake:

Frosting:

Directions

Cake:

  1. 1 of 6 Heat oven to 350 degrees F. Coat three 9-inch round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray.
  2. 2 of 6 Sift together flour, baking powder and salt into large bowl.
  3. 3 of 6 Beat butter in large bowl until smooth, 2 minutes. Add sugar; beat until light colored and fluffy, 5 minutes. Beat in eggs, one at a time, then beat for 1 minute.
  4. 4 of 6 Mix yogurt and milk in bowl. Beat flour mixture alternately with yogurt mixture into butter mixture, beginning and ending with flour mixture. Beat in vanilla. Divide batter into thirds, using 2 additional bowls. Leave one bowl as is. Stir melted chocolate and cocoa into second bowl. Tint the third bowl with food coloring.
  5. 5 of 6 Using large spoon, drop large dollops of the different batters, side by side, into pans. With tip of knife, broadly swirl batter to marble slightly.
  6. 6 of 6 Bake cake layers in 350 degree F oven for 25 to 30 minutes or until cakes spring back when lightly pressed in centers with fingertip. Let cakes cool in pans on wire racks 10 minutes. Invert cakes; remove pans and waxed paper. Let cakes cool completely on racks.

Frosting:

  1. 1 of 3 Place finely chopped chocolate in medium-size bowl. Heat cream in saucepan just until simmering. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Add liqueur, if using. Transfer to bowl; refrigerate until spreadable, 45 to 60 minutes.
  2. 2 of 3 Stack cake layers, spreading 1/3 cup frosting between layers. Using 2/3 cup frosting, spread very thin layer of frosting over sides and top of cake. Refrigerate 10 minutes to firm frosting slightly. Then loosely cover with plastic wrap; refrigerate until ready to proceed. Refrigerate rest of frosting.
  3. 3 of 3 About 45 minutes before serving, remove cake from refrigerator; unwrap plastic. Remelt frosting in top of double boiler over simmering water, until frosting reaches 80 degrees F. Pour a third over top of cake; spread with straight spatula, allowing frosting to dribble down sides. Repeat with remaining frosting, a third at a time. Smooth sides and tops. Refrigerate until firm, 20 minutes. Garnish with berries.
Nutrition Information for Marbled Chocolate-Raspberry Cake
Servings Per Recipe: 16
Per Serving: 7 g pro., 521 kcal cal., 182 mg sodium, 2 g fiber, 19 g sat. fat, 117 mg chol., 32 g Fat, total, 59 g carb.