CHOCHOLATE
RASPBERRY CAKE
baranbakery.com
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Chocolate raspberry cake is layered with raspberry filling and dark chocolate ganache. It's frosted with chocolate ganache, chocolate drizzle and fresh raspberries.
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Ingredients
chocolate cake
AP flour granulated sugar dutch-process cocoa powder baking powder salt vegetable oil eggs coffee milk
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Ingredients
filling
GANACHE
raspberries lemon juice cornstarch granulated sugar fine sea salt
dark chocolate chips heavy cream
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STEP 1:
For the cake, whisk together flour, sugar, cocoa powder, baking powder and salt until well combined. Set aside.
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STEP 2:
In a separate bowl, whisk together oil, eggs, coffee and milk. Sift dry ingredients over wet ingredients and whisk together.
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STEP 3:
Distribute the batter among prepared pans and bake at 350F for 25 minutes. Flip the cake onto a tea towel and allow it to cool.
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STEP 4:
For the filling combine raspberries, sugar, salt, cornstarch and lemon juice over medium heat and stir until sugar begins to dissolve.
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STEP 5:
Simmer for 5 minutes until it is thick. Press filling through a sieve. Allow to cool completely, then refrigerate.
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STEP 6:
For the ganache, heat cream and pour over chocolate. Cover for a few min, then stir until smooth and cover again until cooled.
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STEP 7:
Remove half of ganache and whisk until it has lightened in color and grown in volume to resemble chocolate buttercream.
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STEP 8:
To assemble, pipe border of whipped ganache around the edge. Fill in halfway with a layer of un-whipped ganache. Top with raspberry filling
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STEP 9:
Place the second layer of cake on top and repeat with the last layer. Refrigerate for 30 min. Frost the outside with whipped ganache.
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STEP 10:
Heat the reserved un-whipped ganache in the microwave, drizzle on top of the cake and top with raspberries.
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baranbakery.com
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