Chocolate cake with ganache and raspberries
- Serves: 8
- Preparation time: 35 minutes
- Cooking time: 25 minutes
- Total time: 1 hour
- For the cake
- 150g/5 oz butter
- 150g/5 oz golden caster sugar
- 150g/5 oz good quality dark chocolate
- 150g/5 oz self-raising flour
- 5 eggs
- 1 tsp. baking powder
- For the raspberry jam filling
- 150g/5 oz raspberries
- 150g/5 oz sugar
- Lemon juice
- For the chocolate ganache icing
- 200ml/7 fl. oz double cream
- 200g/7 oz dark chocolate
- Fresh raspberries
- Edible glitter
This is a detailed recipe for an extremely indulgent chocolate cake with a chocolate ganache and raspberry topping was kindly sent to Kitchen Geekery by Lucy Neuburger.
Lucy explains “I originally made this cake as a fulfillment of a personal request from my best friend for her birthday.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!”.
- 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.
- 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.
- Put the chocolate and cream into a saucepan over a 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!