Ingredients
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1 large egg, lightly beaten
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon baking soda
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4 tablespoons butter, softened
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2 key limes, juice and zest
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1/2 cup buttermilk
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6 ounces cream cheese (Neufachatel is good.)
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1/3 cup powdered sugar
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1 tablespoon milk
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1/2 teaspoon vanilla
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1/3 cup raspberry preserves
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1/4 cup coarse chopped pecans
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3/4 cup semi-sweet chocolate chips
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1/3 cup heavy cream
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2/3 cup granulated sugar
Instructions
- Preheat oven to 350*F (175*C). Grease or spray with non-stick cooking spray an 8-inch cake pan and set aside.
- In a small mixing bowl, mix together the flour, baking powder, baking soda and salt; set aside.
- In a large mixing bowl, cream butter and sugar and beat until blended.
- Beat in the egg, lime zest, and juice.
- Alternately stir into the creamed mixture the flour mixture and buttermilk mixing well.
- Pour batter into prepared pan and bake for about 35 to 40 minutes or until wooden toothpick inserted in center comes out clean; allow cake to cool in pan for 5 minutes, turn cake out onto cooling rack and allow to cool completely.
- For the raspberry cream, on medium speed of mixer, beat the cream cheese and powdered sugar together, add milk, and vanilla; gently fold raspberry preserves and pecans into cream mixture.
- For the chocolate ganache, melt chocolate, cream & butter in double boiler over boiling water until melted and smooth; add vanilla, and whisk to combine.
- To assemble, when the sponge cake is completely cool, cut in half with a bread knife to form 2 equal layers; remove "top" and spread bottom of cake with the raspberry cream, replace top and pour chocolate ganache over top allowing it to drip down the sides of cake.
- Garnish with fresh raspberries and/or strawberries if desired.
- Please note: Leftovers can be covered and stored in refrigerator.