Chocolate Raspberry Tea Cake

Chocolate Raspberry Tea Cake

2 cups all  purpose flour
1 tablespoon Chocolate Romance Tea
1 tablespoon Raspberry Fields Tea
2 teasp[oons baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup butter, softened
1/2 cup buttermilk
1/3 cup dark cocoa powder
2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup boiling water
1 recipe Raspberry Fields Mousse
1 recipe Chocolate Romance Ganache
Garnish: fresh raspberries if desired

Preheat oven to 350 Degrees
Grease and flour (3) 6x2-inch cake pans

In medium bowl, combine flour, Chocolate
 Romance Tea, Raspberry Fields Tea,
baking soda, and salt.  In a large bowl,
combine sugar and butter.  Using electric
mixer at medium speed, beat until creamy,
scraping bowl often.  Add buttermilk, cocoa,
oil, eggs, and vanila extract; beat until smooth.
Reduce speed to low and gradually add flour
mixture, beating until moistened.  Add boiling
water, and beat at medium speed until smooth.
Pour batter into prepared pans.
Bake 40 to 45 minutes, or until wooden tooth
pick inserted in center comes out clean; cool in
pans on wire racks 10 minutes.  Remove from
pans and cool completely on wire racks.
To assemble, spread Raspberry Fields Mousse
on top of 1 cake layer and top with another cake
layer; repeat.  Pour Chocolate Romance Ganache
over center of cake, allowing excess to cover
sides.  Garnish with fresh raspberries if desired.

Raspberry Fields Mousse

2 tablespoons cold water
1 teaspoon unflavored gelatin
1/2 cup frozen raspberrys, thawed
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons Raspberry Fields Tea
1/2 cup heavy cream

In small, microwave-safe dish, combine
water and gelatin; let stand 5 minutes.
Microwave 1 minute.  In container of blender,
puree raspberries and lemon juice; strain to
remove seeds.  In medium saucepan, combine
raspberry puree, sugar and Raspberry Fields
Tea over medium heat.  Stir occasionally,
until sugar dissolves, about 5 minutes.  Stir in
dissolved gelatin.  Remove from heat and chill
raspberry mixture 2 hours.
In medium bowl and using electric mixer at high
speed, beat cream until stiff peaks form.  Add
 raspberry mixture, beating 1 minute; chill 2 hours.

Chocolate Romance Ganache

1 1/4 cups heavy cream
2 tablespoons Raspberry Fields Tea
1/4 cup sugar
1/4 cup corn syrup
1 1/2 cups semisweet chocolate morsels

In medium saucepan over medium heat, combine
cream, Raspberry Fields Tea, sugar, and corn syrup,
 stirring until sugar dissolves.  Stir in chocolate until
melted.  Cool slightly before use.

* Note:  Chocolate Romance Tea and Raspberry
Fields Tea can be purchased from Betty Ayers, or (859) 687-0789