SPICY CHOCOLATE RASPBERRY UPSIDE-DOWN CAKE WITH RASPBERRY CHANTILLY CREAM

Spicy Chocolate Raspberry Upside-Down Cake with Raspberry Chantilly Cream image

Provided by Merry Graham @merrycarol

Categories Cakes

Number Of Ingredients 21

Previous Next

2 cup(s) fresh raspberries
1/3 cup(s) butter
3 tablespoon(s) seedless raspberry jam
1/2 cup(s) light brown sugar
2/3 cup(s) softened butter
1 3/4 cup(s) granulated sugar
3 - eggs, at room temperature
1 teaspoon(s) vanilla extract
1 cup(s) unsweetened cocoa powder
1 cup(s) vanilla yogurt
1 teaspoon(s) salt
1 teaspoon(s) ground cinnamon
1 can(s) (10 oz) ro*tel diced tomatoes & green chilies
2 1/2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
2 teaspoon(s) baking soda
1 cup(s) mini chocolate chips
1 cup(s) heavy whipping cream
2 or 3 tablespoon(s) super fine granulated white sugar
1 teaspoon(s) raspberry extract
12 - raspberries for garnish

Steps:

Heat oven to 350 degrees F. Coat a 9" x13" baking pan with cooking spray and line with wax paper. Spread raspberries evenly in pan. In a microwavable container, melt butter and raspberry jam on HIGH in the microwave for about 30 seconds; pour mixture over raspberries and sprinkle with brown sugar.
In a mixing bowl cream softened butter and sugar until light and fluffy; add one egg at a time beating well after each addition. Add vanilla, cocoa powder, yogurt, salt and cinnamon to creamed mixture, beat until smooth.
In a blender, or using an immersion blender, mix tomatoes and all juices until smooth. Add blended tomatoes to the creamed mixture. Beat in flour, baking powder, soda and chocolae chips, for 2 minutes. Spoon into a baking pan; bake for 35 minutes to 40 minutes or until cake tests as done. Cool 5 minutes. Loosen edges of cake from pan with a knife, invert cake on to serving platter using pot holder. Remove pan and wax paper from cake,. Allow to cool fo 5 mintues before serving.
As cake cools, beat on HIGH, with an electric mixer, whipping cream, sugar, and extract until smooth and fluffy, about 3 minutes. Serve individual slices of cake with a dollop of raspberry chantilly whip cream. Garnish with a raspberry. Refrigerate leftover cake and whip cream in the refrigerator. Serves 12.