|Finished product! I added chocolate chips around the top for fun.|
Okay, it's been a while since my last post, but now that a slight (very slight) chill is in the air, and it feels a little more like fall, I've cranked the oven back up. I wanted to make a decadent cake for my dad's birthday this weekend, and made a triple layer chocolate raspberry cake with chocolate ganache frosting! It was delish! Now, I will say a scratch cake like this is a lot of work....I may try a boxed mix next time :)
- 3 ounces chocolate chips (semi -sweet)
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
For ganache frosting:
- 1 pound semisweet chocolate chips (note: If you bought a 24 oz bag, you'll use 16 oz for the frosting and 3 oz for the cake....leaving you some extra chips - hey, I'd just eat them or throw them in with the cake or frosting, or garnish the cake later - how could that hurt?)
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick (1/4 cup) unsalted butter
For raspberry filling:
- 1 jar of raspberry preserves (I draw the line at making my own raspberry filling, but there are recipes out there if you want)
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
- If the cake layers have a "dome" on them, then cut it off with a knife so the layers stack better.
- Spread raspberry preserves (generously) between layers and on top
- Spread ganache filling over cake...then put in cake and extra frosting in fridge (my frosting was still a little "soft" at this point).
- Repeat about 2-3 times...you'll keep re frosting the cake/smoothing it with the additional frosting (if you have extra frosting, it's ok...i used it all though!) as it hardens and gets easier each time - put frosting and cake back in fridge etc and repeat
- Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.