Thursday, October 2, 2014

Dark Chocolate Cake with Whipped Ganache and Raspberries

Everyone has that one person in the office who goes above and beyond their own job duties to help everyone else.  I'm really lucky, I work in an office full of people just like that.  But, Trish really is a kind, thoughtful person who willingly helps anyone and everyone.  It was her birthday and I wanted a very special cake for her.

This is a three layer, dark chocolate cake with whipped is heaven on a plate. Suitable for that special person who always goes out of their way to help.  Topped with fresh raspberries, it is even more special...just like Trish.

Dark Chocolate Cake with Whipped Ganache and Raspberries
adapted from Taste of Home
For the cake:
6 oz. bittersweet chocolate, chopped
1 1/2 cups hot brewed coffee
4 eggs
3 cups sugar
3/4 cup canola oil
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 cup baking cocoa
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 tsp. salt
1 1/2 cups buttermilk

For the Ganache:
16 oz. bittersweet chocolate, chopped
2 cups heavy whipping cream

Preheat oven to 325°F.  Line bottoms of three greased 8 in.-square baking pans with parchment paper.

Place chocolate in a small bow.  Pour hot coffee over chocolate; stir with a whisk until smooth.  cool slightly.

In a large bowl, beat eggs on high speed until lemon-colored.  Gradually add sugar, oil, vanilla and chocolate mixture, beating until well blended.  In another bowl, mix flour, cocoa, baking soda, baking powder and salt; add to chocolate mixture alternately with buttermilk, beating well after each addition.

Transfer to prepared pans.  Bake 30-35 minutes or until a toothpick inserted in center comes out clean.  Cool 10 minutes before removing from pans to wire racks; remove paper.  Cool completely.

For ganache, place chocolate in a large bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; stir with a whisk until smooth.  Let stand at room temperature to cool and thicken slightly, about 45 minutes, stirring occasionally.

Whip ganache with hand-held blender or stand mixer on high until mixture is light and fluffy.

Place one layer on a serving plate, spread 1/3 cup ganache over top, repeat with remaining cake layers.  Spread remaining ganache over top and sides of cake.  Top with raspberries.

1 year ago:   Cranberry Shortbread
2 years ago:  Chocolate Chip Banana Cake with Peanut Butter Frosting/First Snow

October 2, 2014  Sunrise 8:04 am  Sunset 7:15 pm   Temp. H 45/ L 28°F

No comments:

Post a Comment

Please leave a comment or share an idea. Hearing from you really brightens my day.