Raspberry Mahogany: A Luscious Snack Cake

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The best thing in the world is having cake delivered to your house.  Take it from us, surprise cake is the best cake.  The one downside is that giving someone cake means having to make an entire cake.  Downsizing a baking recipe is really hard to do well.  Never fear because this raspberry mahogany snack cake is just right for sharing. Let’s be honest, if I’m making cake, then I am eating part of that cake.  

So, when it came to what kind of cake to make I began to look through old cookbooks.  There is a treasure trove to be found in turn of the century cookbooks.  With this in mind, vintage cookbooks are best found at estate or garage sales.  For the most part, people won’t necessarily want to play with a recipe.  Whereas I get inspiration from finding unique flavor combinations and recipes with ingredients that don’t exist anymore. 

While mahogany cake popped up all over in various cookbooks.  Yet, no one I asked had ever heard of it before.  Since this recipe is all over, I had to try it.  However, the problem is that all the recipes are different.  While some use cocoa powder, and some use chocolate.  Mahogany just means that the cake is chocolate.  Overall this seems to be light chocolate flavor rather than a chocolate lover’s intensity.  
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Finally, a recipe is created, crafting together all the elements that are essential to a cake and that chocolate flavor.  First, the cake is delectable, but the frosting while a bit like marshmallow hardened into a rock.  In a matter of days, this cake probably resembled plaster board on the outside.  Not wanting to give up on that light chocolate flavor that mahogany cakes offer, I paired it with raspberry frosting. 

So, with a new top, we offer you the humble yet delicious raspberry mahogany snack cake.  Maybe you won’t find yourself wanting to share after all. 

Raspberry Mahogany Snack Cake
A light chocolate cake with tart raspberry frosting. Makes just enough to share with friends.
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Cake
  1. ¼ cup cocoa powder
  2. ¼ cup hot coffee/espresso
  3. ⅓ cup butter
  4. ⅓ cup brown sugar
  5. ½ cup granulated sugar
  6. 1 large egg + 1 egg yolk
  7. ½ teaspoon vanilla
  8. 1 cup all purpose flour
  9. ½ teaspoon baking soda
  10. ¾ teaspoon baking powder
  11. ½ teaspoon salt
  12. ½ cup buttermilk
Raspberry Frosting
  1. 1 cup fresh or frozen raspberries
  2. ½ lemon, juiced
  3. ¼ teaspoon lemon zest
  4. ½ cup shortening
  5. ½ cup confectioners sugar
  6. ¼ teaspoon vanilla
Cake Instructions
  1. Preheat oven to 350 degrees. Grease either an 8-inch or 9-inch square pan and set aside.
  2. First whisk together cocoa powder and hot coffee/espresso in a small bowl. Set aside.
  3. In a stand mixing bowl, cream together butter and sugars. Scrape down bowl and add egg plus egg yolk and mix until incorporated. Mix in vanilla.
  4. In a small bowl whisk together remaining dry ingredients: flour, baking soda, baking powder and salt. Starting with buttermilk, add to mixing bowl and mix until incorporated. Then add dry ingredients and mix, finally add cocoa powder/esspresso mixture and mix until incorporated.
  5. Pour into prepared baking pan and smooth top. Bake at 350 for 20-30 minutes, toothpick testing for doneness. Remove from oven and let cool on wire rack in pan until cool to the touch. Then frost and serve.
Frosting Instructions
  1. In a small saucepan, combine raspberries, lemon juice and lemon zest. Bring to a simmer and cook until berries burst. Then strain mixture through a sieve to remove seeds and zest into a mixing bowl. Add remaining ingredients and mix using a hand mixer until you get a spreadable frosting.
  2. Frost cooled cake and serve.
Rosie Discovers http://rosiediscovers.com/
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