Martha_Stewart_Living_-_February_2016_USA__

¾teaspoon baking soda

1 teaspoon coarse salt

1 ½sticks unsalted butter,
room temperature
1 ¼cups sugar
3 large eggs, room temperature
1 tablespoon raspberry
liqueur, such as Chambord
or framboise (optional)
1 cup buttermilk, room
temperature
4 ounces bittersweet chocolate
(61 percent cacao), melted
and cooled
FILLING
4 packages (6 ounces each) fresh
raspberries (a scant 6 cups)
¾cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice
Chocolate Frosting (recipe
follows)

1.Cake: Preheat oven to 350°.

Lightly coat three 8-by-2-inch

round cake pans with cooking

spray. Line bottoms with parch-

ment. In a large bowl, whisk

together flour, cocoa, baking

soda, and salt. In another large

bowl, beat butter with sugar on

high speed until light and fluffy,

3 minutes. Add eggs, one at a

time, beating well after each

addition. Beat in liqueur. Reduce

speed to low and add flour mix-

ture in three batches, alternating

with buttermilk in two batches.

Beat to combine, scraping down

sides of bowl as needed. Beat in

melted chocolate.

2.Divide batter evenly among

prepared pans, smoothing tops

with an offset spatula. Bake,

rotating pans halfway through

front to back and top to bottom,

until a tester inserted in centers

comes out clean, about 25 min-

utes. Let cakes cool in pans on a

wire rack 10 minutes. Run a

small sharp knife around edges,

then invert onto rack. Remove

parchment and let cool com-

pletely, about 25 minutes. With

a serrated knife, trim tops of

cakes so they’re level.

3.Filling: While cakes are bak-

ing, stir together 3 cups rasp-

berries, sugar, salt, and lemon

juice in a medium saucepan.

Cook over high, stirring fre-

quently and mashing with the

back of a spoon, until mixture

comes to a boil, 2 minutes.

Continue to cook, stirring, until

mixture thickens and clings

to spoon, 7 to 8 minutes more.

(You should have 1⅓ cups.)

Let cool 30 minutes. Stir in 2

cups raspberries, reserving

remainder.

4.Spread half of filling over

one cake. Top with second

layer; spread remaining filling

over top. Top with final layer,

cut-side down. Refrigerate,

covered, at least 1 hour and up

to overnight. Spread frosting

over top and sides of cake. Gar-

nish with remaining raspberries.

CHOCOLATE FROSTING

Active/Total Time: 15 min.

Makes: 4 cups

2 ¼cups confectioners’ sugar,

sifted

¼cup Dutch-process cocoa

powder

Pinch of coarse salt

6 ounces cream cheese, room

temperature

1 ½sticks unsalted butter, room

temperature

9 ounces bittersweet chocolate

(61 percent cacao), melted

and cooled

¾cup crème fraîche or sour

cream

Sift together sugar, cocoa, and

salt. Beat cream cheese with

butter on medium-high speed

until smooth. Reduce speed to

medium-low; gradually add

cocoa mixture and beat until

combined. Pour in chocolate in

a slow, steady stream. Add

crème fraîche; beat until com-

bined. Frosting can be stored in

refrigerator up to 5 days; bring

to room temperature and beat

before using.

MILK-CHOCOLATE PUDDING

CUPCAKES

Active Time: 1 hr.

Total Time: 2 hr. 45 min.

Makes: 18

2 cups all-purpose flour

2 teaspoons baking powder

1 ½teaspoons coarse salt

1 ½sticks unsalted butter, room

temperature

1 ⅓cups sugar

3 large eggs, room temperature

1 ½teaspoons pure vanilla

extract

¾cup whole milk

5 ounces bittersweet chocolate

(61 percent cacao), melted

and cooled

Milk-Chocolate Pudding

(recipe follows)

Milk-Chocolate Ganache

(recipe follows)

Chocolate curls (for recipe,

go to marthastewart.com/

chocolate-curls), for serving

(optional)

1.Preheat oven to 350°. Line

18 standard muffin cups with

paper or foil liners. In a large

bowl, whisk together flour, bak-

ing powder, and salt. In a sepa-

rate bowl, beat butter with

sugar on medium speed until

light and fluffy. Add eggs, one

at a time, beating well after

each addition. Beat in vanilla.

Reduce speed to low and add

flour mixture in 2 batches, alter-

nating with milk. Beat in melted

chocolate.

2.Divide batter evenly among

muffin cups, filling each about

two-thirds full. Bake until a tester

inserted in centers comes

out clean, 18 to 20 minutes. Let

cool in pan on a wire rack 5

minutes, then remove cupcakes

and let cool completely on

rack. (Cupcakes can be made

ahead up to this point and

stored in an airtight container

at room temperature up to

2 days.)

3.Transfer pudding to a pastry

bag fitted with a ¼-inch plain

round tip. Insert tip in top of a

cupcake and squeeze until cup-

cake begins to mound. Repeat

with remaining cupcakes. Refrig-

erate until cold, about 30 min-

utes and up to 1 day. Spoon

about 2 teaspoons ganache over

top of each cupcake; top with

chocolate curls. Refrigerate at

least 15 minutes before serving.

MILK-CHOCOLATE PUDDING

Active Time: 15 min.

Total Time: 45 min.

Makes: 1 ½ cups

¼cup sugar

2 tablespoons plus 1 teaspoon

cornstarch

1 tablespoon Dutch-process

cocoa powder

¼teaspoon coarse salt

1 ¼cups whole milk

1 large egg yolk

1 teaspoon pure vanilla extract

3 ounces milk chocolate,

coarsely chopped (⅔ cup)

In a medium saucepan, whisk

together sugar, cornstarch, cocoa,

and salt. Whisk in milk and egg

yolk. Bring to a boil over medium-

high, whisking constantly; cook

2 minutes. Remove from heat;

whisk in vanilla and chopped

chocolate until melted. Pour mix-

ture into a bowl and cover with

plastic wrap, pressing wrap

directly onto surface to prevent

skin from forming. Refrigerate

until cold, at least 30 minutes

and up to overnight.

MILK-CHOCOLATE GANACHE

Active/Total Time: 10 min.

Makes: 1 cup

½cup heavy cream

2 tablespoons corn syrup

8 ounces milk chocolate,

coarsely chopped (1½ cups)

In a small saucepan, bring cream

and corn syrup to a boil. Pour

over chocolate in a heatproof

bowl and let stand 5 minutes.

Whisk until smooth. Let stand

until mixture has a thick, pourable

consistency, about 5 minutes

more. Use immediately.

121

Recipes