|Rasperberry chocolate cake |
with sour cream chocolate ganache.
Instead I combined a great recipe I found on epicurious and my favorite sour cream ganache frosting recipe and made this cake. It was a hit - the only problem was trying to light ALL those candles before the icing melted! :)
|I love the jam-ganache sandwich in the middle layer!|
Chocolate Cakecake adapted from Epicurious recipe.
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa
- 2 teaspoons baking soda
- 2 tsp vanilla
- 1/4 tsp salt
- 1 cup water
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
|Good enough for a 40th birthday party! |
And stands up to the heat of all those candles!
- Preheat oven to 350°F. Position racks in top and bottom third of oven.
- Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray or butter and flour to prevent sticking.
- Sift flour, cocoa, sugar, baking soda, and salt into large mixing bowl; whisk.
- With a spoon or whisk, form a well in center of sifted mixture.
- In another bowl or large measuring cup, whisk 1 cup water, buttermilk, vanilla, oil, and eggs until combined.
- Pour wet ingredients into the well of dry ingredients; mix until just combined - do not over mix!
- Divide cake batter between prepared the 2 pans (about 3 cups each).
- Bake cakes until tooth pick inserted into center comes out cake free, about 30 minutes.
- Cool completely in pans on cooling racks. Cool completely before continuing.
Sour cream chocolate ganache frostingthis recipe is the amazing creation of Rose Levy Beranbaum
- semi-sweet chocolate (no higher than 62%) - 24 ounces or 680 grams
- room temperature sour cream (use full fat) - 3 1/3 cups, 28 ounces or 800 grams
What to do
- In a double boiler set over hot water or in a bowl using your a microwave oven melt the chocolate using high power, stirring every 20 seconds – watch carefully so it doesn’t burn.
- Remove it from the stove or microwave and gently stir in the sour cream until combined.
- This ganache not only tastely heavenly, it pipes well and keeps its shape even in summer (up to 100 degrees F and it shouldn’t melt much!). You can refrigerate it for a week, if needed – just bring back to room temp before spreading. I also keep some in the freezer for emergencies!
- Depending on your love of this ganache, this recipe should be more than enough to finish this cake. You may even have 1/2 c or so left over (lucky you!).
Filling3/4 cup raspberry jam
|Mmmm....don't you want a piece right now?!|
- Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter removable bottom tart.
- Spoon large dollops of ganache over top of first cake and spread evenly.
- Spread 4 tablespoons jam over gananche leaving an inch all around outside of cake layer so that when you place another cake layer on top the jam doesn't squish down the sides.
- Invert 2nd cake layer onto another cardboard round or tart pan bottom.
- You want to create a bit of a jam sandwich between the cake layers so carefuly spread a thin layer of ganache on the side that will touch the inside ganache/jam layer.
- Carefully place the frosted side of the 2nd layer onto the 1st frosted cake layer.
- Place large dollops of ganache on top of the layer cake and carefully spread over top and sides of cake to frost.
- Spoon and gently spread 1/3 c of raspberry jam (if stiff you can gently warm the jam in microwave for a 10-15 seconds) in centre of cake leaving an inch around the edge of cake top. Pipe ganache around jam and on bottom as desired.