Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

Friends, I didn’t post a chocolate recipe in a while. That’s a shame. Chocolate is good any time of the year. So therefore I decided to create a really chocolaty layer cake. May I introduce this chocolate layer cake with raspberry curd and chocolate ganache? You will not regret taking a bite of it, I promise.

Chocolate Layer Cake with Raspberry Curd and Chocolate GanacheThe cake is light and moist, it is dark and good. Yes, it does contain coffee, but you will not taste it. The coffee only serves as a carrier for yet more chocolate flavor.

Chocolate Layer Cake with Raspberry Curd and Chocolate GanacheThe good thing is that this cake is prepared really quickly. And while it is baking, you can prepare the rest and – impress.

I don’t know if you can tell, but I always feel you see it in the pictures whether I was extra excited about a recipe or not. I was soooo eager to dig into this cake, I think that’s obvious from the pictures. At least that’s what I hope.

Chocolate Layer Cake with Raspberry Curd and Chocolate GanacheSo here its comes, a super chocolaty cake, combined with further chocolate frosting and raspberries, because raspberries are such a good companion for chocolate.

Credit: Chocolate cake adapted from Sally’s Baking Addiction

Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

Print Recipe
Serves: One 20-24 cm ∅ springform Cooking Time: 45min preparation +25min of baking + assembling the cake

Ingredients

  • Chocolate Cake
  • 2 eggs, size L
  • 1 teaspoons of vanilla extract, see here how to make your own
  • 120 grams/milliliters of vegetable oil
  • 240 grams/milliliters of buttermilk
  • 220 grams of all-purpose flour
  • 65 grams of unsweetened cocoa
  • 200 grams of regular sugar
  • 1 teaspoon of baking powder
  • 2 teaspoons of baking soda
  • 240 milliliters of freshly brewed coffee

  • Chocolate Ganache
  • 350 grams/milliliters of heavy cream
  • 300 grams of semi-sweet chocolate, chopped

  • Raspberry Curd
  • 250 grams of frozen raspberries
  • Juice of one lemon
  • 80 grams of regular sugar
  • 3 eggs, size L
  • 1 tablespoon cornstarch
  • 75 grams of butter
  • Further fresh berries for decoration

Instructions

1

For the chocolate cake preheat oven to 180 degrees Celsius and grease and flour two cake pans of 20-24 cm in diameter.

2

Cream eggs, vanilla extract, oil, and buttermilk. Add all other ingredients except for the coffee. Add this one last after having freshly brewed it. The batter will be very thin.

3

Either bake in two pans simultaneously or bake in one high one and cut in half. If baking in two, baking time will be about 25min, if baking in only one, baking time will be 40-50min. It is also possible to bake one after the other. Remaining batter should be kept cold if doing this. An inserted toothpick should come out clean. Let cool in cake pan for ten minutes, then take out carefully with a spatula.

4

While the cake is in the oven, heat 250 milliliters of heavy cream for the chocolate ganache. Add the chopped up chocolate and stir until fully melted. Let cool completely.

5

For the raspberry curd first cook raspberries until soft, then add lemon and sugar. Reduce heat and add eggs while stirring constantly for about five minutes. The curd should start to thicken. Stir cornstarch with a bit of water in a mug until you don't see any lumps, add to the raspberries and cook for another minute. Take off stove and stir in butter until melted. Set aside.

6

Whip the remaining 100 grams of heavy cream until stiff. Beat in the cooled-off chocolate ganache until you have a pipable cream. Frost first cake layer with cream with the chocolate ganache, then add a thick layer of raspberry curd before placing second layer on top. Frost all around the sides and top and decorate with some fresh raspberries. Serve with additional raspberry curd.

Chocolate Layer Cake with Raspberry Curd and Chocolate Ganache

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