Chocolate Raspberry Cake
Home Cooking Adventure Sweets www.homecookingadventure.com
Step 1: Chocolate Cake
½ cup (113g) unsalted butter, soft
1 cup (200g) sugar
Mix until combined
5 eggs, one at a time
1 ½ tsp (7g) vanilla extract
Mix to combine
1 ¾ cup (220g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
2 tsp (8g) baking powder
1 tsp (5g) salt
Sift and discard the rest
Whisk to combine
Gradually add to butter mixture
Alternating with 1 cup (240g) sour cream 18 00:02:20,000 --> 00:02:24,000 5 oz (140g) semisweet chocolate, melted
5 oz (140g), melted semisweet chocolate
8 inch (20cm) pans, greased and lined with parchment paper
Divide batter evenly
Bake at 350F (180C) for 25-30 minutes
Cool in pans for 10 minutes
Step 2: Raspberry Filling
14 oz (400g) fresh or frozen raspberries
½ cup (100g) sugar
2 tbsp (30ml) lemon juice
Bring to a boil while stirring constantly
Simmer for 10-15 minutes or until thickens
Cool completely
Step 3: Chocolate Ganache
5.5 oz (160g) semisweet chocolate
2/3 cup (160g) whipping cream
Heat cream until it begins to boil at the edges
Pour over chocolate
Let sit for 2 minutes
Stir until smooth
Let cool at room temperature
Step 4: Assembly
Cut the top of the cakes to create flat surfaces
Cut each cake in half horizontally
Parchment paper
Add 3.5 oz (100g) fresh raspberry
Spread half of raspberry filling
Second layer of cake
Cooled ganache
Third layer of cake
Remaining raspberry filling
Last layer cake
Refrigerate until ready to frost
Step 5: Whipped Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
Heat cream until it begins to boil at the edges
Pour over chocolate
Let sit for 2 minutes
Stir until smooth
Refrigerate for 60-70 minutes
Whip until soft peaks form
Refrigerate for several hours or overnight
Step 6: Chocolate shards
3.5 oz (100g) semisweet chocolate
Melt over bain-marie
1 oz (30g) semisweet chocolate, small pieces
For tempering the chocolate
Spread on a parchment paper
Roll and refrigerate for 30-40 minutes
Use melted chocolate to stick chocolate shards on the edges
Step 7: Decorate
Dust with powdered sugar