This is a detailed chocolate cake recipe with an indulgent chocolate ganache and raspberry topping.This chocolate cake recipe was kindly sent to Kitchen Geekery by Lucy Neuburger.Lucy explains “I originally made this cake as a fulfilment of a personal request from my best friend for her birthday. However, it can also be made if you are simply craving a rich, indulgent chocolate cake.”“The cake also works filled with strawberry jam (made in the same way), or more of the chocolate ganache — if you are a death by chocolate kind of person!”.
For the cake
- 150 g butter
- 150 g golden caster sugar
- 150 g good quality dark chocolate
- 150 g self-raising flour
- 5 eggs
- 1 tsp baking powder
For the raspberry jam filling
- 150 g raspberries
- 150 g sugar
- lemon juice
For the chocolate ganache icing
- 200 ml double cream
- 200 g dark chocolate
- fresh raspberries
- edible glitter
For the cake
- Preheat the oven to 180°C/350°F or Gas Mark 4, and grease two sandwich cake tins.
- Melt the chocolate using a bain-marie (a bowl over simmering water, taking care the bowl does not touch the water) and leave to cool slightly.
- Cream the butter and sugar until well combined.
- Lightly beat the eggs and add slowly to the creamed butter and sugar, mixing continually.
- Add the sifted flour and baking powder and fold into the mixture.
- Finally, add the chocolate and fold in until a smooth mixture is formed.
- Spoon the mixture evenly between the tins and bake for 20 minutes or until a skewer comes out clean. Cool in the tins and then turn out on to a wire rack.
For the jam filling
- Put the raspberries in a saucepan on a low heat until they start to break down.
- Add the sugar and stir until dissolved. Then increase the heat and boil the mixture until it is thick enough to coat the back of a wooden spoon.
- Decant into a bowl and leave to cool until needed.
For the chocolate ganache
- Put the chocolate and cream into a saucepan over low heat, and stir continuously until the chocolate has melted into the cream
- Decant into a bowl and once cooled, leave in the fridge for 20 minutes to firm up until needed.
- Once the cakes are cool to the touch, spread the raspberry jam on the top of one of the cake layers and carefully place the other layer on top.
- Take the cooled ganache out of the fridge and stir again to loosen up, then spread the ganache over the top of the cake and around the sides using a palette knife for a smooth finish.
- Decorate as you wish! I used fresh raspberries and red edible glitter!