The layers of cake and fresh raspberries give height to this elegant dessert, so a small serving looks like a big one!
1/2 cup unsweetened cocoa powder
1 cup dark-brown sugar
3/4 cup light sour cream
5 tbs unsalted butter, cut into pieces
1 tsp vanilla extract
4 tbs framboise (raspberry liqueur) or Chambord, divided
2 large eggs
1 1/4 cups plain flour
1 tsp bicarb soda
Pinch of salt
2 cups fresh raspberries
120 g bittersweet chocolate, melted
1. Heat oven to 180°C. Coat a 30 cm x 19 cm lamington pan with cooking-oil spray.
2. Whisk together 1/2 cup boiling water and cocoa powder in a large bowl until smooth. Add brown sugar, sour cream, butter, vanilla and 2 tbs of the framboise; whisk until smooth. Whisk in eggs, one at a time, until well combined. Whisk flour, bicarb soda and salt in a small bowl; add to batter. Whisk until just combined.
3. Pour mixture into prepared pan. Bake until cake starts to pull away from sides of pan and a skewer inserted into the centre comes out clean, about 25 minutes. Cool in pan for 10 minutes. Invert cake onto wire rack to cool completely.
4. Cut cake into 12 rectangles and split each piece horizontally. Brush cut sides of cake with remaining framboise. Arrange bottom slices, cut side up, on serving plates and top each slice with 6 to 9 raspberries, standing them upright. Top with remaining cake halves. Pour melted chocolate over each tower, letting it drip down sides, and serve.
Feb 13, 2013