Chocolate Raspberry Ripple What?
Kind of rolls off the tongue, right?
This was actually in my head way at the beginning of the month when I heard that Ironcupcake challenge was Summer Berries.
Chocolate and raspberry tastes so good together- why not add another layer of goodness with a sweet raspberry cake in the middle? And light delish chocolate hazelnut topping. It is truely time to celebrate Iron Cupcake!
Chocolate Raspberry Ripple Cupcake
Cake:
2 oz bittersweet or semisweet chocolate
1-3/4 cups raw sugar
4 tbsp vegetable margarine
1/2 cup soy creamer
Egg Replacer for 3 eggs
2 cups cake flour
1/2 cup Dutch-process cocoa powder
1 tsp baking soda
Preheat oven to 350 degrees.
Melt chocolate in double boiler and let cool slightly.
Mix rest of ingredients – set aside ¼ of the batter.
Add the chocolate to the remaining batter and mix well.
Add 1 cup pureed raspberries to the batter that has been set aside. Mix well.
Fill liners ¼ full with the cocoa batter- bake 7 minutes. Remove from oven and add a generous tablespoon of the raspberry batter- swirl it into the chocolate batter and return to oven – bake until done, about 10 minutes more. Remove from oven and cool.
Raspberry Ganache Filling:
1 cup raspberries
¼ cup soy creamer
¼ cup raw sugar
2 tbsp agar agar
Combine creamer and sugar over heat in sauce pan- add berries and cook until mixture boils then add agar agar and stir until thickened. Cool.
Cut plug from cupcake centers and fill with raspberries. Replace plug.
Add 1 oz carob syrup to 2 cups hazelnut kreme, whipped topping or whipped cream. Dollop on top of each cuppie.
Decorate with chocolate and raspberries.
15 plus cupcakes.
