"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Cake with Raspberry Filling & Chocolate Ganache Recipe

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This recipe for Chocolate Cake with Raspberry Filling & Chocolate Ganache, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Ferguson
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
3/4 c. cake flour
1/4 c. cocoa powder
1 T. cornstarch
Pinch of baking soda
6 eggs
1 c. sugar
2 T. butter, melted

GANACHE:
1 cup heavy cream
12 oz. bittersweet chocolate, chopped

TO ASSEMBLE:
2 c. seedless raspberry jam
1 c. heavy cream, whipped

GARNISH:
Fresh Raspberries
Mint sprigs
Powdered Sugar

Directions:
Directions:
CAKE:
Preheat oven to 350. Butter & Flour an 8-inch cake pan.

Into a small bowl sift together flour, cocoa powder, cornstarch and baking soda. In a large metal bowl set over barely simmering water, whisk eggs and sugar with a hand-held electric beater until thick, foamy and doubled in volume. Mixture should form a ribbon when beaters are lifted. Make sure that mixture does not get too hot and curdle eggs. Remove from heat and gently fold in flour mixture until just combined. Fold in melted butter and pour into cake pan. Bake 20 minutes until cake is springy to touch. Cool in pan 10 minutes on a cake rack, turn out and cool completely.

GANACHE:
In a small saucepan bring cream to a boil over high heat. Remove from heat and whisk in chocolate. Let cool, stirring occasionally, until thickened, but still pourable.

ASSEMBLY:
Halve cake crosswise. On a cake rack set over a baking sheet, cover bottom cake layer with raspberry jam and replace top layer. Over center of cake pour ganache and smooth over top and sides with a palette knife until evenly coated. Let icing set, about 1 hour. To decorate, pipe whipped cream as desired, arrange raspberries and mint and dust with powdered sugar.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
25-45 Minutes

 

 

 

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