Lime Raspberry Chocolate Cake
- 2 cups flour ( I used cake flour )
- 1 tbsp baking powder
- pinch of salt
- 1 tbsp lime zest ( I used 2 )
- 2 cups sugar
- (1 stick) butter at room temp.
- 2 large eggs
- 2 egg yolks (reserve the whites for the frosting)
- 1 cup milk ( I used sour cream )
Lime Curd Ingredients:
- 2 limes
- 1/3 cups sugar
- 1/2 stick of butter at room temperature
- 2 extra-large eggs at room temperature
- 1/8 teaspoon salt
- 1/2 cup of Raspberry Jam
- about 1 1/2 cups of confectioners sugar
- 4 oz of Bittersweet chocolate chopped into small pieces
- 4 Tbsp. of butter
- 3 Cups of confectioners sugar
- 1/3 cup milk ( I used sour cream )
- 1 tsp. of vanilla extract ( I used rum )
- 1/8 tsp. of salt
Prepare the cake. Preheat the oven to 350°. Grease and flour two 8 or 9 inch round pans. Line bottom with parchment, grease and flour.In a bowl, sift together the flour, baking powder and salt. Set aside. In a medium bowl, rub the sugar and the lime zest with the tips of your finger until moist and fragrant. In a larger bowl, beat the butter until creamy. Add the lime and sugar and beat until white and fluffy. Add the yolks and the eggs, one at a time, beating well after each addition. Add the flour mixture, alternating with the milk, and beat until smooth.Divide the batter between the prepared pans and bake for 30 to 40 min. Until golden and a toothpick inserted in the center of the cake comes out clean Cool completely before frosting and filling.
While the cakes are cooling, Prepare the lime curd. Remove the zest of 4 limes with a zester. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside. Cool before using.
For the raspberry filling: Mix the jam and confectioners sugar together in a bowl until smooth. Set aside.
Chocolate Frosting: In a heavy saucepan over low heat, Melt the butter. Add the chocolate and mix until all the lumps are gone. Set aside. Combine remaining ingredients together and mix well. Add the chocolate and beat until thick. Add more sugar if you prefer a thicker frosting.
Assembly: Slice the cake layers in half so you have 4 layers ( I messed up on one of mine so I only had 3 ). Spread 1/2 of the lime curd over the first layer. Gently place another layer over the curd. Spread this layer with half of the raspberry mixture. Add the next layer and combine the remaining curd and raspberry, mixing them together as you spread. Place the final layer on top and frost the top and sides of the cake with the chocolate.