Once I started looking at the recipe, I realized that it was going to be a big cake, and a lot more work than I expected. There were 4 different parts to the cake, so it was going to take a long time!
All of my cousins (16...all younger than me!) have been wanting to help me make something this summer. (They all claim that they are chefs, but really they just want to get on the blog.) Since this was such a big cake, I thought that this was a perfect time to ask my cousin, who had asked me first, to help me and together, we attacked this cake.
Anyway, making the cake lasted over a span of a couple of days and no I do not mean I stayed awake over a couple of days to make this (I don't think I could have made it because these days I am so tired at the end of the day!).
I used fresh picked raspberries (you know my mom and blueberries!) and I seriously encourage you to do the same. The raspberries tasted fresh and they were ripe and juicy and not about to grow mold on them like some of the ones from supermarkets! The spongy chocolate cake! OMG!!!! It was so good. It was not too dense which was something I was worried about, but at the same time, it was not too light. On a scale of 1-10 of the sponginess I would rate it an 8. Chocolate cream filling...rich, creamy, all the good things about filling. Finally, seriously decadent chocolate ganache which is French for frosting...so not Betty Crocker. These main components made the cake so deliciously TDF (to die for)!!
Once we started looking at the recipe, we found out that we did not have a spring form cake pan. We tried a bundt pan, but the cake didn't rise as high as it should, so we ended up cutting the cake in half to make a half of a cake. Even though the cake was small, it was delicious, I mean truly TDF! The raspberries really were a great mix with the chocolate. I loved this cake and hope you do too!
Just 1 thing, make sure you have an abundance of time!
BTW: I know who it was who ate my cake in the middle of the night! Father of C and godfather of N... or was it you father of hummer-loving son!!!
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| My finished cake! (before my uncle got to it!) |
For this cake, you will need the cake recipe, a genoise recipe, a ganache recipe, and a glaze recipe. All of these recipes are included!
CHOCOLATE RASPBERRY CAKE (makes 10-12 servings)
YOU WILL NEED:
Chocolate Genoise (recipe below)
3/4 cup sweet raspberry liqueur, such as Chambord
3 containers fresh raspberries
Light Ganache (recipe below)
Chocolate Glaze (recipe below)
Additional raspberries, to garnish
1. Using a serrated knife, cut the cake horizontally into three equal layers. Place the bottom layer in a 9 X 3-inch springform pan. Brush the cake with about 1/4 cup liqueur. Distribute half of the berries over a cake layer leaving a little space between the berries.
2. Whip the ganache as instructed in step 3. Dollop about half of the ganache evenly over the berries, pressing the ganache gently so it surrounds the berries and adheres to the cake.
3. Brush the center cake layer with about 2 tablespoons of the remaining liqueur. Place in the pan, moist side down, and press gently. Brush the top of the layer with another 2 tablespoons of liqueur. Distribute the remaining berries over the cake and spread with the remaining ganache.
4. Brush the top cake layer with about 2 tablespoons liqueur. Place in the pan, moist side down, and press gently. Brush the top of the cake with the remaining liqueur. Cover wit plastic wrap and chill for at least 1 hour before glazing. (The cake can be prepared to this point, covered, and refrigerated up to 36 hours ahead.)
5. Run a thin knife around the inside of a pan and remove the sides. Using an offset metal spatula, spread enough of the thickened glaze in a very thin layer over the cake to smooth the surface and cover any cracks and uneven areas. Transfer the cake, on the pan bottom, to a wire cooling rack set over a jelly-roll pan.
6. Place the remaining glaze in a skillet of very hot water. Stir and warm the glaze just until it reaches 90 degrees F. Pour the warm glaze over the top of the cake. Using a few strokes of the cleansed spatula, spread the glaze evenly over the cake so it flows down the sides. Use the tip of the spatula and the glaze on the jelly-roll pan to patch any unglazed spots. Refrigerate until the glaze sets. Decorate the cake with a cluster of raspberries. (The cake can be refrigerated under a cake dome for up to 2 days.)
7. Remove the cake from the refrigerator about 1 hour before serving. Slice with a thin sharp knife dipped in hot water.
Chocolate Genoise (Make 1 9-inch cake)
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| This is my cake. |
1/2 c sifted all-purpose flour
1/2 c sifted unsweetened cocoa powder, preferably Dutch processed
6 large eggs, at room temperature
1 c sugar
1 t vanilla extract
1. Position a rack in the lower third of the oven and preheat to 350 degrees. Line the bottom of a 9 x 3 inch spring form pan with parchment or wax paper.
2. In a small saucepan, bring the butter to a full boil over medium heat. Remove from the heat and let stand while preparing the rest of the batter.
3. Sift the flour and cocoa together three times (or use a triple sifter). Return to the sifter and set aside.
4. In the bowl of a heavy-duty electric mixer, whisk the eggs and sugar together by hand. Place over a saucepan of barely simmering water. Stirring constantly with the whisk (no need to beat air into the eggs at this point), heat the egg mixture until it is hot to the touch and the sugar is dissolved.
5. Remove from the heat, attach to the mixer, and fit with the whisk beater. Beat on high until the egg mixture triples in volume and resembles softly whipped cream, about 3 minutes.
6. Skim the foam from the top of the butter. Reheat the butter just until it is hot ( the butter must be hot). Pour the butter into a glass measuring cup, leaving the bits of milk solids behind in the pan. You should have 1/4 c melted clarified butter. Pour into a medium bowl (even though it seems too big) and add the vanilla.
7. Sift about 1/3 of the flour mixture over the whipped eggs. Using a large rubber spatula, fold together, quickly but gently, until nearly combined. Sift in half of the remaining flour mixture and fold again. Repeat and fold together until well blended. Pour the butter mixture into the batter and fold it in, being sure it is completely incorporated. Pour into the prepared pan and smooth the top.
8. Bake until the cake shrinks slightly form the sides of the pan and the top of the cake springs back when pressed in the center with your fingers. 25 to 30 minutes
9. Transfer to a wire cooling rack. Let stand in the pan until completely cooled. Run a think knife around the inside of the pan to release the cake. Invert onto the cooling rack and remove the pan bottom and paper. (The cake can be baked 1 day ahead, cooled and stored, wrapped tightly in plastic wrap. )
Light Ganache (Makes about 3 cups)
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| This is the ganache. |
2 c heavy cream
6 1/2 oz semisweet or bittersweet chocolate, finely chopped
1. At least 6 hours before frosting the cake, heat the cream in a large, heavy-bottomed saucepan over medium high heat until it forms bubbles around the edges. Place the chocolate cake in a large bowl and pour the cream over it. Let stand until the chocolate is completely melted, about 15 minutes.
2. Stir with a rubber spatula, scraping the sides of the bowl often, until the mixture is smooth and evenly colored. Cool completely. Cover with plastic wrap and refriderate until chilled and thick, at least 6 hours and up to 4 days before using.
3. Just before needed, using a hand-held electric mixer on medium speed, whip the thickened ganache until it is light in texture and spreadable. Use immediately, as the ganache will firm upon standing.
Chocolate Glaze (Makes 1 1/2 cups)
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| This is the glaze. |
3/4 cup heavy cream
8 oz semisweet or bittersweet chocolate, finely chopped
1. In a small saucepan, heat the cream over medium-high heat until it comes to a boil. Watch it carefully to avoid boiling over. Place the chocolate in a medium bowl and pour the cream over it.
2. Let stand for a few minutes to soften the chocolate, then stir gently until completely smooth and melted. Do not whisk or beat the ganache, or you will make bubbles that will show up in the glazed cake. Cool until the ganache is thick and spreadable, about 30 minutes, depending on the kitchen temperature.
3. If desired, place the cake on a cardboard cake round before glazing. Using a metal icing spatula, spread less than 1/4 of the glaze in a very thin layer over the top of the cake and the sides of the cake, smoothing the rough surfaces and filling in any cracks. Be careful not to get any crumbs into the bowl of glaze. This is called a "crumb coat" and it serves to give the cake a smooth, even undercoat for the final glaze. Clean and dry the spatula.
4. Rewarm the glaze by placing it in a skillet of barely simmering water for a few seconds, stirring gently until the glaze is smooth and the consistency of thick heavy cream (an instant thermometer will read 85-90 degrees) Do not overheat, or it will melt the crumb coat. If necessary, cool to the proper temperature. Strain the glaze to remove any crumbs, if necessary.
5. Pour all the glaze onto the center of the cake. Working quickly use just two or three strokes to spread the glaze over the cake so it runs over the dripped glaze and touch it to any bare spots on the sides of the cake. Jiggle or gently rap the plate to settle the glaze. Do not re spread the glaze once it has started to set, or the glaze will have marks.
6. Using a wide spatula, transfer the cake to a wire cooling rack. Let stand at room temperature until the glaze sets, 15 minutes.
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