Dark Chocolate Cake With Raspberry Butter Cream And Ganache Recipes

CHOCOLATE GANACHE CAKE WITH RASPBERRY SAUCE

Steps:

• Grease a 10-in. springform pan and dust with baking cocoa; set aside., In a large saucepan, melt chocolate and butter over medium heat; stir until smooth. Set aside to cool. In a large bowl, beat eggs on medium-high speed for 5 minutes. Using low speed, add the flour, 1 tablespoon at a time. Gradually add chocolate mixture; beat on medium for 2 minutes. Pour into prepared pan. , Bake at 350° for 25-28 minutes or just until set. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate; invert again, so top side is up., For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides., For sauce, in a large saucepan, heat raspberries. Transfer raspberries to a fine mesh strainer over a large bowl. Mash and strain raspberries, reserving juice. Discard seeds. , In another saucepan, combine the sugar, cornstarch, water and reserved raspberry juice until smooth. Bring to a boil. Reduce heat to medium; cook and stir for 2-3 minutes or until mixture reaches desired consistency. Stir in orange extract., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar, cocoa and vanilla; beat until soft peaks form. Garnish cake with chocolate whipped cream and sauce.

CHOCOLATE CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
• Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
• Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
• While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
• While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
• Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.

DARK CHOCOLATE-RASPBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cake mix, water, oil, eggs, and almond extract in a large mixing bowl. Mix thoroughly by hand, then fold in pie filling; batter will be thick. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes. Let cool completely on a wire rack before inverting carefully onto a cake platter or cake stand, about 30 minutes.
• For glaze, melt butter in a small saucepan over medium-low heat. Add chocolate chips and stir constantly with a whisk until melted, then quickly stir in milk.
• Remove from heat and pour to drizzle evenly over cake. Garnish with fresh raspberries.

VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
• Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
• Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
• Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
• Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
• Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.

DARK CHOCOLATE CAKE WITH RASPBERRY BUTTER CREAM AND GANACHE

Steps:

• Dark Chocolate Cake:.
• Preheat oven to 300° F.
• Line 3 9″ round baking pans with parchment paper, grease the sides with butter and set aside.
• Combine flour, sugar, dark cocoa powder, baking powder, baking soda and salt in the bowl of a stand mixer.
• Add eggs, buttermilk and vegetable oil, and mix in stand mixer with the flat beater installed.
• Add hot coffee or espresso and vanilla extract to boiling water.
• Add to the mixture and mix well. The batter will be quite thin.
• Divide batter evenly between the 3 cake pans and bake for 35-40 minutes (the cake is done when a toothpick inserted in the middle comes out clean).
• Remove cakes from oven and let them cool completely.
• While the cake is cooling, you can get started on the buttercream.
• Raspberry Swiss Meringue Buttercream:.
• Wash raspberries and let them dry completely.
• Wash the mixer bowl and attachments. Here is a neat trick I learned - put some lemon juice on a paper towel and then wipe out your mixer bowl with it before making the meringue - this removes any trace of grease in the bowl.
• Add egg whites and sugar to the bowl and then whisk them constantly and gently over a simmering pot of water until the sugar has completely dissolved and the egg whites are hot.
• With the whisk attached to the stand mixer, whip the hot mixture until the meringue is thick and glossy, and - this is very important - the bottom of the bowl has reached room temperature. This process takes about 10 minutes.
• Roughly puree the raspberries with a blender or food processor.
• Cut the butter into cubes.
• Method 1: Switch over to the flat beater attachment, start mixing on slow speed and add the butter one cube at a time. Keep running at slow speed until the mixture has reached a silky smooth texture (if it curdles, keep mixing and it will smooth back out). Add vanilla, buttermilk, salt, and finally the pureed raspberries while continuing to mix.
• Chocolate-Hazelnut Ganache:.
• Melt chocolate and butter in a double boiler (I simply use a metal bowl over a simmering pot of water) and stir with a rubber spatula until smooth.
• Cake Assembly:.
• Cut the domes off two of the cooled down cakes with a serrated knife (a perfect snack for the baker...).
• Put the first cut layer down on a cake plate and spread a layer of butter cream evenly on top.
• Put the second cut layer on top and spread another layer of butter cream evenly on its top.
• Put the final cake layer on top, and then cover the top as well the sides of the cake with butter cream evenly.
• Put slightly cooled ganache into a pastry bag with a thin tip or a decorating bottle fitted with a thin tip and decorate the cake with it . Make sure you have some ganache drizzling down the sides as well.
• Use the remaining whole raspberries to finish decorating the cake.