Chocolate Raspberry Avalanche Cake with Vanilla Bean Creme Anglaise
When the answer is Chocolate-Raspberry Avalanche Cake with Melted Vanilla Bean Crème Anglaise, it doesn't matter what the question is! Don't let the name intimidate you, it's actually pretty easy to pull this impressive cake together.
Servings 12
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 6 tbsp unsweetened Dutch processed cocoa powder
- 1-1/2 tsp baking soda
- 1 tsp instant espresso powder
- 1 tsp salt
- 3/4 cup Prairie Farms Unsalted Butter cut into cubes, softened
- 1 cup hot water
- 1/3 cup buttermilk
- 3 eggs
- 1/4 cup Chambord (raspberry-flavored liqueur) or raspberry syrup
- Powdered sugar
- 2 cups Prairie Farms Vanilla Ice Cream nearly melted
- 6-oz container fresh raspberries
Directions:
- Heat oven to 325 °F.
- Coat bundt pan with non-stick baking spray.
- In large bowl, sift flour, sugar, cocoa powder, baking soda, espresso powder and salt. Add butter and hot water blending on low speed of electric mixer until dry ingredients are moistened. Add buttermilk; beat on medium speed for 1 minute or until well mixed. Add eggs, one at time, beating well after each addition.
- Pour batter into prepared pan. Bake 55 minutes or until wooden pick inserted in center of cake comes out clean.
- Cool in pan on wire rack for 15 minutes before inverting cake onto rack.
- While cake is still warm, brush with raspberry liqueur or syrup. Cool cake completely.
- Dust with powdered sugar. Fill center with raspberries.
- To serve: spoon some nearly melted ice cream over center of each serving plate. Top with slice of cake. Garnish with fresh raspberries.
