Chocolate Raspberry Cake

Chocolate Raspberry Cake

To Prepare Tins:
1 Tbsp softened butter
1 tab flour
2 tsp cocoa

Cake:
150gm unsalted butter
6eggs
1cup sugar
1tsp vanilla
1/2 cup plain flour
1/2 cup cocoa

Raspberry Cream:
300 ml thickened cream
1/4 cup castor sugar
1/2 cup fresh or frozen raspberries

Chocolate Ganache:
200ml cream
300gm dark chocolate, chopped small
50gm softened butter

# Melt butter in small pan, pour off clarified butter and leave to cool, discard the rest.
# Beat eggs, sugar and vanilla on high speed for 10 minutes until 3 times the original volume.
# Sift flour and cocoa together twice and fold into cake mixture. Gently fold in the cooled butter mixture.
# Divide mixture equally between prepared tins and bake in oven 18-20 minutes or until cooked. Leave in tins 5 minutes, then cool completely on wire racks.

Raspberry Cream:
# In a chilled bowl whip cream with sugar until thick and holding a firm peak. Crush raspberries with a fork and fold into the cream. Join the cake layers together with some of the cream. Cover the top and sides with the rest of the cream. Put cake in the freezer to become firm while preparing the ganache.

To Make Ganache:
# Place cream in a saucepan, heat until almost boiling.
# Remove from heat, add chocolate and butter, stir until melted and thoroughly combined. Cool until thick enough to hold its shape. Using a spatula spread top and sides of cake with ganache.
# Will keep in fridge for a couple of days, but nicest on day it is made.

To Prepare Tins:
# Use three 20cm tins. Grease with the softened butter and dust with the combined flour and cocoa.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.