spicy chocolate raspberry upside-down cake with raspberry chantilly cream
I'm proud to have created a unique cake that is light and fluffy yet full of spicy deep chocolate. Everyone is blown away to learn that diced tomatoes and chilies are hiding in the cake yet providing moisture and a spice boost.I was inspired to make this cake after making an apple spice cake for Ro*Tel. It turned out so delightful that I knew I could tweak the recipe and make a super chocolate cake. The tomatoes really add a great texture. I thought the raspberries would give a great color and flavor contrast. Not to stop there because the creamy raspberry chantilly cream just takes this dessert over the top!
Blue Ribbon Recipe
How could we possibly pass this one up? Rotel and chocolate?! Turns out it's delish! You can’t exactly taste the Rotel in the finished product, but you sure can tell that there's a little something special abot this moist chocolate cake! First it makes you go "Hmmm..." and then "Mmmm..." takes over. We weren't able to find the raspberry extract that Merry calls for in the recipe, so we used vanilla extract instead. The whipped cream still had a great flavor, so feel free to use this "cheat" in a pinch!
Ingredients For spicy chocolate raspberry upside-down cake with raspberry chantilly cream
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2 cfresh raspberries
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1/3 cbutter
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3 Tbspseedless raspberry jam
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1/2 clight brown sugar
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2/3 csoftened butter
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1 3/4 cgranulated sugar
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3eggs, at room temperature
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1 tspvanilla extract
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1 cunsweetened cocoa powder
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1 cvanilla yogurt
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1 tspsalt
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1 tspground cinnamon
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1 can(10 oz) ro*tel diced tomatoes & green chilies
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2 1/2 call-purpose flour
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2 tspbaking powder
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2 tspbaking soda
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1 cmini chocolate chips
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1 cheavy whipping cream
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2 or 3 Tbspsuper fine granulated white sugar
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1 tspraspberry extract
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12raspberries for garnish
How To Make spicy chocolate raspberry upside-down cake with raspberry chantilly cream
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1Heat oven to 350 degrees F. Coat a 9” x13” baking pan with cooking spray and line with wax paper. Spread raspberries evenly in pan. In a microwavable container, melt butter and raspberry jam on HIGH in the microwave for about 30 seconds; pour mixture over raspberries and sprinkle with brown sugar.
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2In a mixing bowl cream softened butter and sugar until light and fluffy; add one egg at a time beating well after each addition. Add vanilla, cocoa powder, yogurt, salt and cinnamon to creamed mixture, beat until smooth.
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3In a blender, or using an immersion blender, mix tomatoes and all juices until smooth. Add blended tomatoes to the creamed mixture. Beat in flour, baking powder, soda and chocolae chips, for 2 minutes. Spoon into a baking pan; bake for 35 minutes to 40 minutes or until cake tests as done. Cool 5 minutes. Loosen edges of cake from pan with a knife, invert cake on to serving platter using pot holder. Remove pan and wax paper from cake,. Allow to cool fo 5 mintues before serving.
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4As cake cools, beat on HIGH, with an electric mixer, whipping cream, sugar, and extract until smooth and fluffy, about 3 minutes. Serve individual slices of cake with a dollop of raspberry chantilly whip cream. Garnish with a raspberry. Refrigerate leftover cake and whip cream in the refrigerator. Serves 12.
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