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A Kiss In The Dark Recipe
|For cake batter:|
|Sugar||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Double strength coffee||1⁄2 Cup (8 tbs), brewed and cooled|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|For bittersweet frosting:|
|Sour cream||2 Cup (32 tbs) (At Room Temperature)|
|Semi-sweet chocolate chips||3 Cup (48 tbs), melted and cooled|
Serving size: Complete recipe
Calories 5605 Calories from Fat 2494
% Daily Value*
Total Fat 287 g441.4%
Saturated Fat 111.9 g559.7%
Trans Fat 0 g
Cholesterol 450.7 mg
Sodium 4356.1 mg181.5%
Total Carbohydrates 766 g255.4%
Dietary Fiber 35.2 g141%
Sugars 405.5 g
Protein 75 g150.9%
Vitamin A 57.9% Vitamin C 6.9%
Calcium 86.4% Iron 131.6%
*Based on a 2000 Calorie diet
Grease a 7-inch cheesecake pan.
Line bottom with waxed paper or parchment and grease again.
In a large bowl, mix together flour, sugar, cocoa, baking soda, baking powder and salt.
Add egg, coffee, buttermilk, vanilla and oil all at once and beat with an electric mixer until smooth.
Pour into a prepared pan.
Bake at 350 for 40 minutes or until cake tests done.
Cool in pan.
Invert onto cooling rack and remove paper.
Invert again onto serving dish.
Frosting: Whisk sour cream into chocolate a little at a time.
The mixture should be satin smooth.
Chill if necessary for better spreading consistency.
To assemble: Place cake on serving dish.
Trim top if necessary so it is level.
Spread top with raspberry jam.
Frost entire cake with bittersweet frosting.
Smooth frosting with a spatula or a cake comb.
Using a pastry bag, pipe remaining frosting on the top (frosting will be thick).
Chill to completely set the frosting.
Serve in small slices with a dollop of freshly whipped cream along side.