Chocolate Raspberry Pound Cake Tea Sandwiches
Ingredients
For the Cake:
Grease & Line a 6 cup loaf pan with parchment paper
4 eggs
10 tbsp unsalted butter, melted (or 2/3 cups vegetable oil)
1 1/3 cups sugar
1 tsp vanilla extract
2 cups AP flour
2 tsp baking powder
2/3 cup milk
4 oz semi-sweet chocolate, melted
For the filling:
8 oz cream cheese, room temp
1 tbsp honey
1/2 cup raspberries
Directions
Heat oven to 350 degrees. Beat the eggs in a mixer fitted with a whisk attachment until fluffy & light. With the mixer running, drizzle in the butter or oil. Add the sugar & mix.
Add the vanilla & mix. Combine flour & baking powder.
With the mixer running at low speed, add about a third of dry ingredients to egg mixture & mix. Then add half the milk & mix. Add another third of dry ingredients & mix. Add remaining milk & mix. Add remaining dry ingredients and mix until smooth.
Pour the batter into the pan and bake until the cake springs back in the center when touched, about 40 minutes. Let the cake cool in the pan on a wire rack.
Use a serrated knife to cut the cake into 1/2″ thick slices. Spread one face of each slice of cake with melted chocolate; this is to coat and waterproof the cake. Place in refrigerator to set while you make the filling.
In a food processor, blend the cream cheese, honey, and raspberries until smooth and spreadable.
Spread the cream cheese mixture over the chocolate on half of the cake slices. Top each one with another slice of cake, chocolate side down.
Use a serrated knife to cut the brown crusts off the sandwiches and then cut each sandwich into three 1-inch-wide “fingers.”
Turn the sandwiches on their sides to show off the stripes and serve.