November 30, 2010
Chocolate Raspberry Cake
Nov/Dec is the month of anniversaries. Not just mine, but a lot of my friends have gotten married in these months. Happy Aniversary to you all. For this special day, I am sharing here my favorite cocoa cake. I have iced it with semi-sweet chocolate ganache and fresh raspberries, thus taking it to a whole new level of deliciousness. It is a great celebration cake, pleasing for the eye as well as the pallete. Enjoy your special day !
For Cake Batter:
Raspberries - two 6 oz boxes
Sugar - 1/4 cup
For Chocolate Ganache:
Cook 6oz of raspberries with sugar in a saucepan, on medium fire until the raspberries are mushy and most of the liquid evaporates. Let it cool for 3-4 hours. This can be made a day ahead and refrigerated. I prefer to leave the seeds in, for a cruchy texture.
Prepare cake batter as per the recipe of Cocoa cake. Divide the batter equally between the two cake tins and smoothen the top with a spatula. Place the tins in the middle of the oven, on the same rack. Bake for about 30 minutes or till done. Let the cakes cool for about 2-3 hours
Make chocolate ganache as per recipe on http://www.joyofbaking.com/ganache.html
Remove the cakes from the cake tins. Brush loose crumbs from the sides. Place one cake topside up, on a plate or a cake stand. Spread raspberry filling evenly on the top of both the cakes. Spread 3-4 tbsps of ganache on top of the first cake and then place the second cake topside down on the first cake, creating a sandwich. Apply a thin layer of ganache (3-5 tbsps) on the top and sides of the cake to make a crumb coat. Refrigerate the cake for 5-10 minutes to seal in the crumb. Remove and then apply a thick layer of ganache evenly with a spatula. Decorate with remaining raspberries.
Note: the raspberries stay fresh for about 24 hours under room temperature. Cake (if covered) will stay moist and fresh for 4-5 days under room temperature.