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350F, 3x9" cake pan, oil and parchment bottom
1) 219g all-purpose flour
1) 65g natural cocoa powder
1) 1 ¾ cup (324g) granulated sugar
1) 2 tsp. (10g) baking soda
1) 1 tsp. (4g) baking powder
1) ½ tsp. (6g) salt
2) ½ cup (88g) canola oil
2) 2 large eggs
2) 180g sourcream, room temp
2) 2 tsp. (11g) vanilla extract
3) ½ cup (111g) hot water
4) 7g vinegar
4) 111g whole milk

In a bowl combine (4)and set aside 10 min.

In a bowl sift (1) and set aside.

In a mixing bowl combine (2), (4). Stir in (1) in three portions. Add the hot water (3) just before the last flour addition.

Weight of batter 1223g ÷ 3 = 408g, weigh batter into prepared pans.

Bake at 350F for 20 minutes.

Cool in pan.

1) 2 cups (225g) raspberry, frozen thawed
2) 135g raspberry juice, seed removed
2) 25g granulated sugar
2) 4g tapioca starch

One can adjust the recipe depending on your juice weight. Take your juice weight and divide by 135 and that is the ratio you need to multiply the sugar and tapioca listed above to add to your juice.

In a sauce pan heat (1) then sieve the mixture to separate the seeds. Discard seeds. Got 135g of pulp/juice, transfer into sauce pan and add sugar and tapioca. Medium heat for 8 minutes until it has thicken.

Final weight 113g, refrigerate.

makes 366g
1) ¼ cup (56g) hot water
1) 22g natural cocoa powder
2) 100g 70% chocolate bar
3) 1 cup (210g) whipping cream
3) 15g icing sugar
3) ¼ tsp. vanilla extract

In a sauce pan melt (2) set aside. In a bowl whisk (1) then add into (2). Stir until thicken.

In a bowl using hand beater whip (3).

Fold the chocolate and whipping cream gently in a separate bowl. Refrigerate.

makes 542g,
1) 4 tbsp. (60g) water
1) 2 tsp. (6g) gelatin
2) 2 cup (420g) whipping cream
2) ½ cup (60g) icing sugar
2) 3 tsp. vanilla extract

Stabilized Chantilly Cream: In a microwaveable dish combine (6) and let it sit for 10 minutes. Microwave for 20 seconds.

In a bowl combine (7) use hand beater to mix and pour gelatin mixture, beat until soft peaks. 542g