chocolate bliss cake with raspberry sauce and devonshire cream
The past two years I have hosted a Valentine Brunch at my house for my girlfriends.
In 2011 We had a Pajama Brunch...it was a blast!
I cannot BELIEVE that I neglected to post the featured recipe!?!
I went to find it today...and it wasn't there!?!
This cake is hands down a chocolate lovers DREAM!
chocolate bliss cake
So, in time for you to consider this one for your Valentine celebration this year I present you with
Chocolate Bliss Cake with Raspberry Sauce and Devonshire Cream!
Chocolate Bliss Cake
(recipe from Breakstone Sour Cream Company, found on allrecipes.com)
1 (18.25 ounce) package chocolate cake mix
1 cup Reduced Fat Sour Cream
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate
1 1/2 cups raspberries
Preheat oven to 350 degrees F.
Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened.
Beat on medium speed 2 minutes scraping bowl occasionally. Pour into prepared pan.
Bake 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean.
Cool in pan 10 minutes.
Loosen cake from side of pan with knife or metal spatula and gently remove cake.
Cool cake completely on wire rack. Place on serving plate.
Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each min.
Drizzle over cake.
Spoon raspberries into center of cake.
Store leftover cake in refrigerator.
(recipe found on allrecipes.com)
1 pint fresh raspberries
1/4 cup white sugar
2 tablespoons orange juice
2 tablespoons cornstarch
1 cup cold water
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.
You heard me speak of the tea parties that my friend Andi had years ago in a recent post I had for
Almond Raspberry Thumbprints Cookies. While attending one of her teas, I was lucky enough to try this "Devonshire Cream." I honestly don't remember what she served it with, maybe fruit? But it popped into my head when I settled on the Bliss Cake. I thought the sour cream in both would compliment each other. Turns out, it did!!
I hope that some of my English foodie friends can chime in on this for me, but I believe this to be more of a "mock" version of Devonshire Cream. It's kind of a short cut way to get a similar flavor.
Andi's Devonshire Cream
8 ounces heavy whipping cream
1 cup of sour cream
3-6 Tablespoons of Powdered Sugar
1 teaspoon vanilla
Whip whipping cream, sugar and vanilla. When thick, fold in the sour cream.