Chocolate Raspberry Layer Cake
You can never have too many dessert recipes, so give Chocolate Raspberry Layer Cake a try. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 49g of fat, and a total of 817 calories. This recipe serves 12. 911 person have tried and liked this recipe. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up vegetable oil, raspberries, buttermilk, and a few other things to make it today.
Position racks in top and bottom thirdof oven; preheat to 350°F. Coat two 9-inch-diametercake pans with 2-inch-high sideswith nonstick spray. Line bottoms withparchment paper rounds; spray rounds. Siftflour, sugar, cocoa powder, baking soda, andsalt into large bowl; whisk to blend and formwell in center.
Whisk 1 cup water, buttermilk,oil, and eggs in medium bowl to blend.
Pourwet ingredients into well in dry ingredients;whisk just to blend. Divide cake batterbetween prepared pans (about 3 cups each).
Bake cakes until tester inserted intocenter comes out clean, about 30 minutes.(If cakes form domes, place kitchen towelatop hot cakes, then press gently with palmof hand to level.) Cool completely in pans oncooling racks. DO AHEAD: Can be made 1 dayahead. Cover cakes in pans and let stand atroom temperature.
Place choppedchocolate in medium bowl. Bring cream justto boil in heavy medium saucepan.
Let stand 1 minute, thenstir until ganache is melted and smooth.
Transfer 1 1/4 cups ganache to small bowl.Cover and refrigerate until ganache is thickenough to spread, stirring occasionally,about 1 hour.
Let remaining ganachestand at room temperature to cool untilbarely lukewarm.
Place rack inside rimmed baking sheet.Carefully run knife around pan edges torelease cakes. Invert 1 cake layer ontocardboard round or bottom of 9-inch-diametertart pan with removable bottom.Peel off parchment paper.
Place cakelayer on round on prepared rack.
Spread3 tablespoons jam over top. Spoon dollopsof chilled ganache over, then spread evenly.Invert second cake layer onto anothercardboard round or tart pan bottom. Peeloff parchment paper. Carefully slide cakeoff round and onto frosted cake layer onrack.
Spread remaining 3 tablespoonsraspberry jam over top of second cake layer.
Pour half of barely lukewarm ganache overcake, spreading over sides to cover. Freezeuntil ganache sets, about 30 minutes.
Pourremaining ganache over cake, allowingto drip down sides and spreading oversides if needed for even coverage andto smooth edges. Freeze to set ganache,about 30 minutes. DO AHEAD: Can be made2 days ahead. Cover with cake dome andrefrigerate.
Let stand at room temperature2 hours before continuing.
Arrange raspberries in concentriccircles atop cake. Sift powdered sugarlightly over raspberries and serve.
A two-step processensures a picture-perfect dessert. First,a thin layer of ganache is spread over thecake and chilled briefly to set (this is calleda crumb coat). Another layer of ganache isthen poured over the cake, which gives thetreat a smooth finish.
This recipe calls for two9-inch cake pans with 2-inch-high sides,which is a bit deeper than an average cakepan. You can find these pans at kitchensupply stores and restaurant supply stores,or buy them online at surlatable.com orculinarydistrict.com.