Here are the recipes.
Homemade Raspberry Jam that is mostly adapted Epicurious and Food.com
Makes 1/3 cup (80 ml), the right amount of jam that I need to make this cake
1 cup fresh or frozen raspberries
1/2 cup (100g) caster sugar*
*Original amount is 1 cup, 200g but I have reduced it into half and the sweetness is just right for me. With the reduce amount of sugar, please do not store this jam in the fridge for more than 7 days. Without the full amount of sugar, the jam is not well preserved. If you uses the original of sugar, you will yield more jam like 1 1/2 cup of jam with 1 cup of sugar plus 1 cup of raspberries. Obviously, with less sugar, you will yield lesser jam.
Place raspberries and sugar in a saucepan. Stir over low heat until sugar dissolves. Without stirring, cook the mixture uncovered for 10-15 min or until jam gels when tested.
Jam test: Put a spoonful of jam onto a freezer-chilled saucer. Push the jam with finger, if it wrinkles the jam is set.
Makes one 9 x 5 inch loaf or one 7 x 15 cm with 40% of the recipe
Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze from Cake Keeper Cakes by Lauren Chattman or here with my modification in blue
For the cake: (40% = 35g
3 ounces semisweet or bittersweet chocolate, finely chopped
Callebaut dark chocolate callets with 70% cocoa) 4 large eggs, at room temperature, lightly beaten (40 % = 2 medium 70g eggs)
2 tsp pure vanilla extract (40% = 1/2 tsp vanilla paste)
1 1/2 cups cake flour (40% = 90g)
3/4 tsp baking powder (40% = 1/3 tsp)
1/4 teaspoon salt (40% = pinch)
1 cup (2 sticks) unsalted butter, softened (40% = 100g)
1 1/4 cups sugar (40% = 100g but reduced to 80g)
1/4 cup raspberry jam (40% = 25ml homemade jam, see above plus a few drops of pink natural food colouring)
For the glaze:
1/4 cup raspberry jam (40% = 25ml homemade jam, see above)
6 tbsp heavy cream (1/4 = 1 1/2 tbsp)
2 tbsp light corn syrup (1/4 = 1/2 tbsp)
4 ounces bittersweet chocolate (1/4 = 30g)
1 tbsp raspberry liqueur (I didn't add that)
Preheat the oven to 325°F or 160°C. Grease a 9-inch by 5-inch or one 7 x 15 cm loaf pan and dust with flour or line with one overhanging strip of baking paper.
Put 1 inch of water in the bottom of a double boiler or a small saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless steel bowl big enough to rest on top of the saucepan, and set the bowl on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted, 5 to 7 mins. Set aside to cool. Instead of using a double boil, I have melted the chocolate using a microwave with low power for about 20-30 secs.
Combine the eggs and vanilla in a glass measuring cup and lightly beat - I didn't add the vanilla into the eggs. Combine the flour, baking powder, and salt in a medium mixing bowl.
Combine the butter and sugar (and vanilla) in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl once or twice as necessary.
With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the bowl.
Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 secs on medium speed.
Scrape half the batter into a medium mixing bowl and whisk in the raspberry jam (plus colouring). Whisk the melted chocolate into the batter remaining in the mixer.
Scrape 1/2 the raspberry batter into prepared loaf pan and smooth the top, then add 1/2 of the chocolate batter. Repeat the layers with the remaining batters. Run a butter knife blade through the batter to create marbling. Do not overmix.
Bake the pound cake until it is golden and a toothpick inserted in the center comes out clean, about 1 hr and 15 mins (I baked my small loaf for 55 mins). Let the cake cool in the pan for about 10 mins, invert it onto a wire rack, and turn it right side up on a rack to cool completely.
Heat 1/4 cup raspberry jam until loose and use a pastry brush to brush the warm jam all over the top and sides of the cake - I didn't do this.
Combine the heavy cream, corn syrup and chocolate in a small pot and heat over medium, whisking until smooth. Instead of cooking the glaze in a pot, I have melted the chocolate together with the cream and the corn syrup using a microwave with low power for about 20 secs. Stir in the raspberry liqueur - I didn't do that. Let stand until thickened about 30 mins. Spoon the glaze over the cake, smoothing it over the top and sides with a metal spatula to cover - Instead of doing this, I spooned the glaze into a piping bag and piped strips of glaze over the top of the cake in a criss cross manner and filled the un-piped area with raspberry jam. Let stand until the glaze firms up about 1 hr. Slice and serve.
Store uneaten cake in a cake keeper at room temperature or wrap loosely in plastic and store at room temperature for up to 3 days.
Here are our friends that have joined us for this bake-along. Please visit their blogs for more of their Chocolate Raspberry Marble Pound Cake with Chocolate-Raspberry Glaze baking.
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For our next bake-along, we are baking pretzels (yeasted... Thank goodness! These won't have too much fat or sugar! LOL!) which is to be posted on 3 Sep 2015. Please bake-along with us! All you need to do is to bake this recipe and link with us for the next 10 days.
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