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Sunday, 16 October 2016

Double Chocolate Cake with Raspberry Filling



Double Chocolate Cake with Raspberry Filling

This recipe makes a large 2 layer cake, or an even taller (smaller) 3-layer cake- depending on pan size (see instructions below). It turns out to be a very moist chocolate cake with a rich chocolate ganache frosting... with a surprise layer of raspberry inside!

Ingredients:

CAKE:
  • 3 ounces fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
  • 1 1/2 cups hot brewed coffee
  • 3 cups granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder (not Dutch process)
  • 2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 large eggs, at room temperature
  • 3/4 cup vegetable or canola oil
  • 1 1/2 cups buttermilk
  • 3/4 teaspoon vanilla extract
FROSTING:
  • 1 pound fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons light corn syrup
  • 1/2 stick (1/4 cup) unsalted butter, cut into small pieces
FILLING:
  • One (10-ounce) bag frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 Tbsp. cornstarch
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