“You can’t go wrong with chocolate.”
That could be the title of my memoir. It might one day be the title of my memoir, but for the time being, it was a birthday cake request for a friend’s big 3-0. This friend also happened to deem a local bakery’s raspberry ricotta pie “the perfect dessert.” If you’re turning 30, I do believe you should have everything you want, so it was time for some chocolate and raspberry swirling action!
12 oz frozen raspberries, thawed
1/2 cup Turbinado raw cane sugar
2 Tablespoons fresh lemon juice
1 Tablespoon Grand Marnier
½ teaspoon organic cornstarch
Combine all ingredients in a medium saucepan and stir to combine.
Simmer for 10 minutes over medium-low heat, stirring occasionally.
Once the raspberries fall apart and the sauce is thickened, remove from heat.
Allow to cool for at least 15 minutes before serving.
Note: This will make extra, but it’s worth having extra to top ice cream or toast. Alternately, you could add a raspberry layer in between the chocolate and cream cheese batters or simply halve the recipe.
Note on the Cake Size: The recipe below will make two 9-inch springform pans, or you could make one cake with much thicker layers.
Chocolate & Raspberry Cheesecake Swirl
16 ounces organic cream cheese, softened
2/3 cup Turbinado raw cane sugar
2 eggs + 2 egg whites (organic, cage-free)
2 Tablespoons whole-wheat pastry flour
2 cups whole-wheat pastry flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1/2 cup olive oil
1/2 cup organic half & half
4 teaspoons pure vanilla extract
4 organic eggs
3 cups organic light brown sugar, packed
*raspberry compote (recipe above)
Preheat oven to 350 and oil or butter two, 9-inch springform pans.
For the Cheesecake Batter:
Use a mixer to cream together cream cheese and sugar until smooth. Add sugar, and mix well. Add egg and egg white and mix. Stir in the flour. Set batter aside.
For the Chocolate Batter:
Use a whisk to combine flour, cocoa powder, and salt in a large bowl.
In another large bowl, combine the oil, half & half, vanilla, eggs and brown sugar. Mix until smooth.
Slowly mix in flour mixture until completely combined.
Pour all but approximately one cup of brownie batter into prepared pan(s).
Spread cheesecake layer evenly on top of brownie layer.
Drop Tablespoons of reserved brownie batter and raspberry compote on top of the cheesecake layer. Use a chopstick or a knife to swirl the batter.
Bake about 25-30 minutes, until top is set.
Allow to cool completely before cutting. Store in airtight container, keep refrigerated.
This Post Has 6 Comments
Patience! They’re just pinking up — wait a few weeks and you won’t have to use frozen. It is, however, still strawberry time! 43 quarts and counting…
I know, I know. Soon I’ll have farmer’s market bounty to bake. I’d be happy to do some Maren’s Garden specials too if you need to unload anything. 😉
This looks stunning and so yummy. Love your photography! 😀
Beautiful cake! Perfect for summer. 🙂