- 1/2 cup butter
- 1/4 cup water
- 3 tablespoons baking cocoa
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1 can (12 ounces) raspberry or strawberry filling
- 1 can (12 ounces) apricot filling
- 1/4 cup sliced almonds, toasted
- 4 plain milk chocolate candy bars (1.55 ounces each)
- In a small saucepan, bring butter, water and cocoa to a boil, stirring constantly. Remove from the heat; set aside. In a small mixing bowl, combine the flour, sugar, baking soda and salt. Add the egg, buttermilk and vanilla; mix well. Beat in cocoa mixture. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a small mixing bowl, beat cream and sugar until soft peaks form. Place cake on a serving platter. Set aside a fourth of the whipped cream. Frost top and sides of cake with remaining whipped cream. Spoon the reserved whipped cream into a pastry bag with a star tip; pipe a diamond-pattern lattice design on cake top. Pipe a border around top edge of cake.
- Spoon raspberry filling into every other diamond in lattice. Spoon apricot filling into remaining diamonds. Sprinkle with almonds. Divide each chocolate bar into 12 rectangles, following scored lines. Arrange chocolate pieces around side of cake with smooth sides out and edges overlapping; press into whipped cream. Refrigerate until serving. Yield: 13 servings.
Reviews forHarlequin Cake
"This cake is fabulous. I've made it two different years, and everyone loved it both times. And, it's gorgeous for serving at Christmastime. I stabilized the whipping cream the second time. I also used my star tip and made stars, rather then scallops. I couldn't find apricot filling, so I substituted jam, and it was delicious. I would stick to filling if it is available, though. I did use the raspberry filling. This will be part of our holiday traditions from now on. Thank you to whomever originally submitted it in 2004. That annual addition is where I found the recipe."
"We used strawberry and black raspberry's as our fillings, but otherwise very tasty. Also, put your filling on and THEN put the diagonal lines for the whip cream, it gives it a much cleaner appearance and is 10x easier."