Chocolate Raspberry Ganache Cake
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Cornstarch3 large
Whole Egg3 large
Egg Yolk1 cup
Sugar1 tsp
Salt1 cup
Water1 cup
Heavy Cream2 tbsps
Unsalted Butter2 tbsps
Light Corn Syrup1 cup
Seedless Raspberry JamDirections:
1
Cool syrup and stir in liqueur
2
Make génoise: Preheat oven to 350°F
3
Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil
4
In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda
5
In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined
6
Set mixture over a saucepan of simmering water and continue to whisk until lukewarm
7
Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume
8
Sift one third cocoa mixture over egg mixture and fold in
9
Sift and fold in remaining cocoa mixture, half at a time, in same manner
10
Pour batter into pan and smooth top
11
Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan
12
Invert génoise onto a rack and immediately invert onto another rack to cool right side up
13
Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month
14
Thaw génoise before assembling cake
15
Preheat oven to 350°F
16
Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil
17
In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda
18
In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined
19
Set mixture over a saucepan of simmering water and continue to whisk until lukewarm
20
Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume
21
Sift one third cocoa mixture over egg mixture and fold in
22
Sift and fold in remaining cocoa mixture, half at a time, in same manner
23
Pour batter into pan and smooth top
24
Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan
25
Invert génoise onto a rack and immediately invert onto another rack to cool right side up
26
Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month
27
Thaw génoise before assembling cake
28
Make syrup: In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved
29
Cool syrup and stir in liqueur
30
Syrup may be made 1 week ahead and chilled, covered
31
In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved
32
Syrup may be made 1 week ahead and chilled, covered
33
Make ganache: In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat
34
Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes
35
Whisk ganache until smooth and transfer to a bowl
36
Chill ganache, covered, at least 2 hours and up to 3 days
37
In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat
38
Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes
39
Whisk ganache until smooth and transfer to a bowl
40
Chill ganache, covered, at least 2 hours and up to 3 days
41
Assemble cake: Let ganache stand at room temperature until slightly softened and pliable but still cool
42
With a whisk or electric mixer beat ganache just until light and fluffy
43
Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds
44
Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup
45
Spread layer with half of jam and spread one third ganache over jam
46
Top ganache with middle layer of génoise and repeat layering of syrup, jam, and ganache
47
Top with third layer of génoise, smooth-side up, and brush with remaining syrup
48
Spread top and side of cake with remaining ganache
49
Chill cake until ganache is set, about 30 minutes
50
Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month
51
Thaw cake before proceeding
52
Let ganache stand at room temperature until slightly softened and pliable but still cool
53
With a whisk or electric mixer beat ganache just until light and fluffy
54
Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds
55
Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup
56
Spread layer with half of jam and spread one third ganache over jam
57
Top ganache with middle layer of génoise and repeat layering of syrup, jam, and ganache
58
Top with third layer of génoise, smooth-side up, and brush with remaining syrup
59
Spread top and side of cake with remaining ganache
60
Chill cake until ganache is set, about 30 minutes
61
Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month
62
Thaw cake before proceeding
63
Make glaze: In a saucepan bring cream to a boil and remove pan from heat
64
Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes
65
Whisk glaze until smooth and pour through a sieve set over a bowl
66
Cool glaze to room temperature
67
With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake
68
Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula
69
Let cake stand until glaze is set, about 5 minutes
70
In a saucepan bring cream to a boil and remove pan from heat
71
Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes
72
Whisk glaze until smooth and pour through a sieve set over a bowl
73
Cool glaze to room temperature
74
With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake
75
Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula
76
Let cake stand until glaze is set, about 5 minutes
77
Garnish cake with raspberries and keep at cool room temperature until ready to serve
78
Garnish cake with raspberries and keep at cool room temperature until ready to serve