Alexandra Grace gives fans a seasoned pop sound with her latest single release, “Creature of Habit”. This single explores feelings of self-betrayal, heartbreak, and insanity with a bit of a melancholy sound of regret. I’m loving Alexandra’s solid songwriting, musicality and soulful voice. She self-accompanies her music on guitar and piano to give audiences a captivating live experience when performing.

When she can, Alexandra plays shows around Boston and the North Shore area. And she is currently in the studio recording her first EP after graduating from Berklee College of Music. I am so excited to check out the fantastic songs on her final released EP. Alexandra is a multi-talented, rising artist that should absolutely be on everyone’s watch list.

 

 

Check out Alexandra Grace at the links below! 

 

 

Alexandra Grace’s favorite foods were perfect timing for this holiday season with raspberry and chocolate flavors as her top contenders.

I’m a big dessert person and also love Italian food. Some of my favorite foods include chocolate cake (or anything chocolate!), pumpkin and raspberry flavor, flatbread pizza, pasta, and bread.

I decided to make a rich and beautiful chocolate dessert that’s perfect for the holidays; and then I kicked it up a notch by adding sugared rosemary on top for decoration as pine trees. The cake is filled with raspberry preserves and mascarpone cream filling that is guaranteed to give a wow factor for any holiday spread. Shout out to Mon Petit Four for the inspiration for this recipe!

 

 

Dark Chocolate Raspberry Cake with Mascarpone Cream Frosting

For cake: 

  • 3/4 cup baking cocoa powder
  • 2 cups of sugar
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups of flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon pink Himalayan salt
  • 2 eggs (room temperature)
  • 3/4 cup boiling water
  • 1 cup milk (any kind you prefer)
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 cups of good raspberry preserves

For Frosting: 

  • 2 cups mascarpone
  • 1/2 cup unsalted butter (one stick)
  • 1 cup powdered sugar
  • 4 tablespoons heavy cream
  • Fresh raspberries
  • cinnamon sticks
  • 1/2 cup powdered sugar for dusting

For Sugared Rosemary: 

  • 1/2 cup water
  • 1/2 cup sugar for water
  • 1 cup granulated sugar, for rolling the rosemary
  • 4 sprigs fresh rosemary

 

 

Directions: 

  1. Preheat the oven to 350
  2. Grease 9 inch round baking pans. In large mixing bowl, mix together all dry cake ingredients.
  3. Add eggs, milk, oil, and vanilla; beat on medium speed for 3 minutes. Then stir in the boiling water.
  4. Pour into greased pans and bake for 35 minutes. Cool for an hour on a wire rack.
  5. In the meantime, you can sugar your rosemary.  Mix water and sugar in a medium saucepan. Bring the sugar water to a boil and then reduce to a simmer, whisking until sugar is completely dissolved. Remove from heat and dip the rosemary in the sugar mixture. Set aside on a pan lined with parchment paper to dry for 15 minutes. The take other sugar for topping and roll the rosemary in the dry granulated sugar. Then place aside to dry on parchment paper. You can sprinkle more sugar on top as they are drying as well depending on your preference for your trees.
  6. Once the cakes are completely cooled and they must be completely cooled down otherwise your frosting will melt and run off the cake, its time to work on the frosting. In a standing mixer, beat the mascarpone and butter until very fluffy and light. Then add the powdered sugar and heavy cream until you get a snow-like texture.
  7. Now its time to assemble the cakes. Take each cake and pipe the edges with the cream frosting and then spread the preserves in the center. Top and continue for each layer.
  8. Then use the remaining frosting to give a naked frosting look by spreading on the sides and then topping the cake with the frosting to give a snow-like effect. Top with sugared rosemary, cinnamon sticks and fresh raspberries in whichever pattern you prefer. Dust with powdered sugar for more of a snow effect and serve. Happy Holidays! 🙂