Saturday 23 March 2013

Raspberry and Chocolate Ganache Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Raspberry and Chocolate Ganache Cake. It is a moist and melt in the mouth three layer chocolate fudge cake, with a tart raspberry butter cream and topped with a chocolate ganache. This cake is a showstopper and perfect for any special occasion.
If you want, you could substitute the raspberries for strawberries, and it would be just as good!

A Simple List of Ingredients:

1. Water
2. Cocoa Powder
3. Self-Raising Flour
4. Brown Sugar
5. Caster Sugar
6. Salt
7. Eggs
8. Vanilla Flavouring
9. Butter
10. Double Cream
11. Milk Chocolate
12. Dark Chocolate
13. Raspberries
14. Raspberry Jam
15. Icing Sugar

Bismillah, let's start! 

Preheat the oven to Gas Mark 4.

Grease and line a big cake tin. You could bake it in that and then slice into 3 layers. I decided to use 2 sandwich tins, and then fill the third tin later on.

Take 1/2 pint boiling water.

Add 4 ounces cocoa powder.

Mix together to combine, and set aside to cool slightly.

For the dry ingredients, place 8 ounces self-raising flour.

Add 6 ounces brown sugar.

Add 7 ounces caster sugar.

Add 1/2 teaspoon salt.

Stir to combine, and set aside.

In a separate, crack 4 eggs which are at room temperature.

Add 1 tablespoon non-alcoholic vanilla flavouring

Add 1/4 of the cocoa mixture from earlier.

Whisk to combine.

Into the bowl of a Kitchen Aid mixer, place the dry ingredients mix.

Add 16 ounces butter, at room temperature. I know it's a lot of butter, but this is what makes this cake so moist and fudgy.

Add the remaining cocoa mixture.

Using the paddle attachment, mix on low speed until everything is combined.

Add the egg mixture, a third at a time, making sure each addition is fully incorporated before adding more.

The cake batter is ready!

Place 2/3 of the batter equally between 2 sandwich tins - I baked the other 1/3 later on.
Bake in the preheated oven at Gas Mark 4 for 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Once baked, allow to cool completely.

Grease and line the third tin.

Place the remaining batter into the tin.
Bake in the preheated oven at Gas Mark 4 for 25 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

Allow to cool completely. 

Remove the cakes from the tins, and place on wire racks.

To make the raspberry filling, beat 12 ounces butter in a mixer until light and fluffy.

Add 2 tablespoons raspberry jam.

Mix until combined.

Gradually add 15 ounces icing sugar.

Mix until well combined.

Add 170 grams raspberries, roughly chopped (about one box). I also added lemon juice at this point - but I would recommend leaving it out as its slightly curdled my icing. 

Gently mix to combine.

For the chocolate ganache, place 6 ounces milk chocolate and 6 ounces dark chocolate into a heat-resistant bowl.

Add 240 ml double cream, which has been heated until just boiling.

Let the chocolate and cream sit for about 30 seconds, and then stir until combined. If the cream is not hot enough to melt the chocolate, place the bowl into the microwave for 20 seconds and then stir.

The chocolate ganache is ready! Try not to eat it by the spoonful at this point - it's for the cake!!

To assemble, place the first layer onto a cake stand or plate. I placed pieces of greaseproof paper or any paper just under the cake. These can be pulled out when finished and help keep the serving dish clean from any crumbs etc.

Cover with a layer of the raspberry cream. It is thick so don't be afraid to push it to the edge like I was - you want to be able to see it at the end.

Place the second layer on top.

Add another layer of raspberry cream.

Add the third layer of cake.

Pour on the chocolate ganache and allow it to drip over the edges. 

You should end up with three layers of cake, two layers of cream, and ganache on top!

Allow to set for 30 minutes, or dig in if you can't wait!

{recipe adapted from kin community}


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