Chocolate Raspberry Layer Cake
This is a great and rich chocolate cake that is nicely layered with raspberry jam and chocolate ganache (don't worry, I will walk you through the process.
Cake
2 cups AP flour
1 3/4 cups sugar
3/4 cup cocoa powder
2 t baking soda
1/4 t salt
1 cup water
3/4 buttermilk (don't have? add 1T vinegar to 1 cup milk to make own buttermilk)
3/4 veg oil (can use canola)
3 eggs
Chocolate Ganache and Raspberry Topping
18 oz bittersweet chocolate
2 1/4 cup heavy whipping cream
6 T raspberry jam
12 oz. fresh raspberries
Powdered sugar
Cake Prep
- Preheat oven to 350
- Coat 2 9" pans with Pam spray
- Line bottoms with parchment rounds - spray rounds
- Sift flour, sugar, cocoa, baking soda, salt in large bowl
- Form well in center
- Whisk 1 cup water, buttermilk, oil and eggs in medium bowl to combine
- Pour wet ingredients INTO dry and whisk to blend
- Divide into cake pans (~3 cups each)
- Bake until toothpick is clean (~30 minutes)
- Cool completely
Ganache and Raspberry Prep
- Place chopped in medium bowl
- Bring cream to boil in saucepan
- Pour over chocolate and let stand 1 minute
- Stir until melted and smooth
- Transfer 1 1/4 cup ganache to small bowl, cover and refrigerate until thick to spread
- Leave rest to stand at room temp to cool
Combination Prep
- Remove cakes from pans upside down
- Spread 3T jam on top of one cake
- Spoon chilled ganache over and spread evenly
- Slide second cake on top of first
- Spread remaining jam on top
- Pour half of lukewarm ganache over cake - spreading to sides
- Freeze until ganache sets (~30 minutes)
- Pour remaining ganache and freeze again
- Remove and place raspberries on top and dust with powdered sugar
Hope you have an amazing Valentine's Day. Make it count. Post comments about your experience.
OC
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