For the past bake-alongs, I can't help to notice something... I see a trend that Lena always like to choose recipes and baking themes that are high in fat!!! LOL!
In January 2015, we baked Mille-Feuille with puff pastry. Puff pastry is made of 40% fat and it's Lena's choice!
In May 2015, we baked My Mother-in-law's Madeira Cake (a recipe by Nigella Lawson) which is made of 240g butter in one 9 inch loaf cake and it's Lena's choice!!
In June 2015, we baked croissant which is made of 27g butter per croissant and it's Lena's choice!!!
Now, we are baking Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze with 250g butter + 200g chocolate + 90ml cream with 35% fat ALL in one 9 inch loaf cake and it's Lena's choice!!!!
Ai ya ya!!!!!
Interestingly, Lena is not fat and I wonder why... She must be sharing lots of her fatty bakes with her family and friends... LOL!
Besides the fat, I have also noticed that this cake contains a lot of sugar too. It contains 1 1/4 cup (250g) of sugar plus two tablespoons of corn syrup plus a lot more extra was hidden in the form of chocolate and raspberry jam.
Double ai ya ya!!!!!
Like how I enjoyed My Mother-in-law's Madeira Cake, I want to enjoy this cake too in its original form and so I have used the same recipe but a smaller proportion to bake a smaller cake. Am I trying to be kind here by not sharing any fat and sugar with my friends? LOL!
Maybe I had been whinging too much. Despite my complains, I must admit that I do felt subdued after enjoying a tiny slice of this cake... Thanks Lena! Thanks for choosing this recipe and sorry about my whinging... This cake is delicious with the fun and pampering combination of buttery pound cake plus chocolate and tangy sweet raspberry jam. Me subdued? Yeah... the feeling is like I have been pacified or something! At that moment, I did regretted for not sharing any of this delicious "fatty" cake with my friends! Triple ai ya ya? LOL!
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| Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze |
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| To minimise the amount of hidden sugar in this cake, I have made my own raspberry jam with reduced amount of sugar. |
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| Cook the jam until it passes the jam test (see recipe below) |
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| If you are fussy with the raspberry seeds, pour warm and runny jam through a fine sieve to remove the seeds. Then, set aside the jam to cool completely. |
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| Mixing this cake batter is the same as most pound cake batter. |
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| ... but this one is different as I have to divide the batter into two portions. Stir in the jam and colouring into the first portion. |
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| ... and do this for the another one. |
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| Next, I did this to make a swirling pattern. |
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| Fingers crossed... Hoping that I will see the swirling patterns. |
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| To make the chocolate glaze, I combined these ingredients and melt the chocolate using a microwave.with low power. |
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| I didn't brushed the warm cake with jam. Instead, the cake was cooled completely... |
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| It was piped with strips of glaze and the rest of the top was filled with jam. |
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| Fat and sugary? I would rather say that it is fun and pampering... |
Here are the recipes.
Homemade Raspberry Jam that is mostly adapted Epicurious and Food.com
Makes 1/3 cup (80 ml), the right amount of jam that I need to make this cake
1 cup fresh or frozen raspberries
1/2 cup (100g) caster sugar*
*Original amount is 1 cup, 200g but I have reduced it into half and the sweetness is just right for me. With the reduce amount of sugar, please do not store this jam in the fridge for more than 7 days. Without the full amount of sugar, the jam is not well preserved. If you uses the original of sugar, you will yield more jam like 1 1/2 cup of jam with 1 cup of sugar plus 1 cup of raspberries. Obviously, with less sugar, you will yield lesser jam.
Place raspberries and sugar in a saucepan. Stir over low heat until sugar dissolves. Without stirring, cook the mixture uncovered for 10-15 min or until jam gels when tested.
Jam test: Put a spoonful of jam onto a freezer-chilled saucer. Push the jam with finger, if it wrinkles the jam is set.
Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze from Cake Keeper Cakes by Lauren Chattman or here with my modification in blue
Makes one 9 x 5 inch loaf or one 7 x 15 cm with 40% of the recipe
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Homemade Raspberry Jam that is mostly adapted Epicurious and Food.com
Makes 1/3 cup (80 ml), the right amount of jam that I need to make this cake
1 cup fresh or frozen raspberries
1/2 cup (100g) caster sugar*
*Original amount is 1 cup, 200g but I have reduced it into half and the sweetness is just right for me. With the reduce amount of sugar, please do not store this jam in the fridge for more than 7 days. Without the full amount of sugar, the jam is not well preserved. If you uses the original of sugar, you will yield more jam like 1 1/2 cup of jam with 1 cup of sugar plus 1 cup of raspberries. Obviously, with less sugar, you will yield lesser jam.
Place raspberries and sugar in a saucepan. Stir over low heat until sugar dissolves. Without stirring, cook the mixture uncovered for 10-15 min or until jam gels when tested.
Jam test: Put a spoonful of jam onto a freezer-chilled saucer. Push the jam with finger, if it wrinkles the jam is set.
Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze from Cake Keeper Cakes by Lauren Chattman or here with my modification in blue
Makes one 9 x 5 inch loaf or one 7 x 15 cm with 40% of the recipe
For the cake:
3 ounces semisweet or bittersweet chocolate, finely chopped
(40% = 35g Callebaut dark chocolate callets with 70% cocoa)
4 large eggs, at room temperature, lightly beaten (40 % = 2 medium 70g eggs)
2 tsp pure vanilla extract (40% = 1/2 tsp vanilla paste)
1 1/2 cups cake flour (40% = 90g)
3/4 tsp baking powder (40% = 1/3 tsp)
1/4 teaspoon salt (40% = pinch)
1 cup (2 sticks) unsalted butter, softened (40% = 100g)
1 1/4 cups sugar (40% = 100g but reduced to 80g)
1/4 cup raspberry jam (40% = 25ml homemade jam, see above plus a few drops of pink natural food colouring)
3 ounces semisweet or bittersweet chocolate, finely chopped
(40% = 35g Callebaut dark chocolate callets with 70% cocoa)
4 large eggs, at room temperature, lightly beaten (40 % = 2 medium 70g eggs)
2 tsp pure vanilla extract (40% = 1/2 tsp vanilla paste)
1 1/2 cups cake flour (40% = 90g)
3/4 tsp baking powder (40% = 1/3 tsp)
1/4 teaspoon salt (40% = pinch)
1 cup (2 sticks) unsalted butter, softened (40% = 100g)
1 1/4 cups sugar (40% = 100g but reduced to 80g)
1/4 cup raspberry jam (40% = 25ml homemade jam, see above plus a few drops of pink natural food colouring)
For the glaze:
1/4 cup raspberry jam (40% = 25ml homemade jam, see above)
6 tbsp heavy cream (1/4 = 1 1/2 tbsp)
2 tbsp light corn syrup (1/4 = 1/2 tbsp)
4 ounces bittersweet chocolate (1/4 = 30g)
1 tbsp raspberry liqueur (I didn't add that)
Preheat the oven to 325°F or 160°C. Grease a 9-inch by 5-inch or one 7 x 15 cm loaf pan and dust with flour or line with one overhanging strip of baking paper.
Put 1 inch of water in the bottom of a double boiler or a small saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan, and set the bowl on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted, 5 to 7 mins. Set aside to cool. Instead of using a double boil, I have melted the chocolate using a microwave with low power for about 20-30 secs.
Combine the eggs and vanilla in a glass measuring cup and lightly beat - I didn't add the vanilla into the eggs. Combine the flour, baking powder, and salt in a medium mixing bowl.
Combine the butter and sugar (and vanilla) in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
1/4 cup raspberry jam (40% = 25ml homemade jam, see above)
6 tbsp heavy cream (1/4 = 1 1/2 tbsp)
2 tbsp light corn syrup (1/4 = 1/2 tbsp)
4 ounces bittersweet chocolate (1/4 = 30g)
1 tbsp raspberry liqueur (I didn't add that)
Preheat the oven to 325°F or 160°C. Grease a 9-inch by 5-inch or one 7 x 15 cm loaf pan and dust with flour or line with one overhanging strip of baking paper.
Put 1 inch of water in the bottom of a double boiler or a small saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan, and set the bowl on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted, 5 to 7 mins. Set aside to cool. Instead of using a double boil, I have melted the chocolate using a microwave with low power for about 20-30 secs.
Combine the eggs and vanilla in a glass measuring cup and lightly beat - I didn't add the vanilla into the eggs. Combine the flour, baking powder, and salt in a medium mixing bowl.
Combine the butter and sugar (and vanilla) in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 secs on medium speed.
Scrape half the batter into a medium mixing bowl and whisk in the raspberry jam (plus colouring). Whisk the melted chocolate into the batter remaining in the mixer.
Scrape 1/2 the raspberry batter into prepared loaf pan and smooth the top, then add 1/2 of the chocolate batter. Repeat the layers with the remaining batters. Run a butter knife blade through the batter to create marbling. Do not overmix.
Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hr and 15 mins (I baked my small loaf for 55 mins). Let the cake cool in the pan for about 10 mins, invert it onto a wire rack, and turn it right side up on a rack to cool completely.
Make the glaze:
Heat 1/4 cup raspberry jam until loose and use a pastry brush to brush the warm jam all over the top and sides of the cake - I didn't do this.
Combine the heavy cream, corn syrup and chocolate in a small pot and heat over medium, whisking until smooth. Instead of cooking the glaze in a pot, I have melted the chocolate together with the cream and the corn syrup using a microwave with low power for about 20 secs. Stir in the raspberry liqueur - I didn't do that. Let stand until thickened about 30 mins. Spoon the glaze over the cake, smoothing it over the top and sides with a metal spatula to cover - Instead of doing this, I spooned the glaze into a piping bag and piped strips of glaze over the top of the cake in a criss cross manner and filled the un-piped area with raspberry jam. Let stand until the glaze firms up about 1 hr. Slice and serve.
Combine the heavy cream, corn syrup and chocolate in a small pot and heat over medium, whisking until smooth. Instead of cooking the glaze in a pot, I have melted the chocolate together with the cream and the corn syrup using a microwave with low power for about 20 secs. Stir in the raspberry liqueur - I didn't do that. Let stand until thickened about 30 mins. Spoon the glaze over the cake, smoothing it over the top and sides with a metal spatula to cover - Instead of doing this, I spooned the glaze into a piping bag and piped strips of glaze over the top of the cake in a criss cross manner and filled the un-piped area with raspberry jam. Let stand until the glaze firms up about 1 hr. Slice and serve.
Store uneaten cake in a cake keeper at room temperature or wrap loosely in plastic and store at room temperature for up to 3 days.
Happy Baking
Please note that the linky tool for bake-along is no longer available.
That looks delicious.I always like noticing your different ingredients too!
ReplyDeleteHi Zoe,
ReplyDeleteYour cake turns out fabulous! I have overmixed the batter and it came out dense! Good that you made your own raspberry sauce. I should have sieved the seeds from the jam just like you did! Never thought of doing that, aiya! Never mind-lah, next time I know!
Don't worry too much about the fats and sugars-lah! I always make half a recipe and reduce the sugar in almost all bakes! And yes, share your bakes!
HAHA!!! Zoe, it's true that Lena is very slim despite her choice of bakes. It's really interesting lol I love how homely your marble cake looks :) I would definitely dig into a slice of your cake now. It looks so so delish!!
ReplyDeleteZoe, this is so delish! My family type of cake. Ok! I have noted the closing date and will bake along.
ReplyDeleteHi Zoe,
ReplyDeleteA lovely chocolate marble pound cake + chocolate-raspberry Glaze .... oh ! I dare not count the calories. But yours so tempting !
This cake looks amazing Zoe! So dense, moist and that raspberry glaze looks so damn good! I love berry type jams, coulis and glazes! I've always wondered how so many famous pastery chefs are in average or good shape despite being surrounded by so many yummy and fattening!
ReplyDeleteoh my I would love a slice, or two!!
ReplyDeleteai ya ya..no intention of choosing all the fatty stuffs ! pretzels are safe ..make more ya! haha! great to hv the jam on top of the cake!
ReplyDeleteSigh....Zoe, your cake looks lovely! I would have made the full recipe and divide between two smaller loaf pans. Greedy me!
ReplyDeleteI just couldn't stop my mouth from watering.....looks so perfect... Love the saucer you have used to serve it :)
ReplyDeletePoor Lena!
ReplyDeleteHI Zoe,
ReplyDeleteI have baked this lovely cake, like you!
I sift the raspberry jam too and i am glad i did.
The cake is delightful and YUM!
mui