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Chocolate and raspberries Photo by: Lisa Patrin
The marriage of rich chocolate with fresh red raspberries is the supreme dessert combination. This recipe for chocolate raspberry layer cake with ganache frosting would be a welcome end to any meal. In my case it would be the ultimate way to begin the day when enjoyed with a steaming cup of cappuccino ~Enjoy!
Chocolate raspberry layer cake with ganache frosting
Cake ingredients:
- 1 cup all purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 10 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup sour cream, room temperature
- 6 tablespoons seedless raspberry jam
- small container fresh raspberries
Ganache frosting ingredients:
- 2 cups heavy whipping cream
- 16 ounces semisweet chocolate, chopped
Directions:
For cake:
Preheat oven to 350 degrees. Generously grease two eight inch diameter cake pans with 2 inch high sides. Line bottoms of pans with parchment paper. Butter and lightly flour parchment. Sift together first five ingredients into a medium bowl and set aside. Using an electric mixer beat butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat in vanilla and add eggs one at a time. Beat well after each addition. Add dry ingredients alternating with sour cream in 2 additions. Beat until just blended. Divide batter evenly between prepared cake pans. Bake about 25-27 minutes or until cakes begin to pull away from the sides of the pans. Cool cakes on a wire rack for 10 minutes. Run a knife gently around the sides of the pan to loosen and turn out onto racks. Carefully peel away the parchment and cool. While layers are cooling melt seedless raspberry jam in a small sauce pan over medium low heat until smooth, remove from heat and cool completely.
For ganache icing:
Bring heavy whipping cream just to a boil, remove from heat and stir in semisweet chocolate until smooth. Allow to cool and thicken for 20-25 minutes.
Assembly:
Place one cake layer flat side up on a decorative platter. Brush with melted raspberry jam and spread enough ganache over to cover. Set second cake layer on top of the first. Brush the top with additional raspberry jam. Spread glaze over the top and sides of the cake. Arrange raspberries decoratively on top of the cake. Allow ganache to set slightly before slicing. Placing the cake in the refrigerator for approx. 10 minutes will speed up this process.
Yield: 10 slices
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