Chocolate Raspberry Ganache Cake
Including Sour Cream Chocolate Cake fromSky High: Irresistible Triple-Layer CakesMakes a three layer 8″ cake2 cups all-purpose flour 2 1/2 cups sugar 3/4 cup unsweetened Dutch cocoa powder 2 teaspoons baking soda1 teaspoon salt1 cup canola oil1 cup sour cream1 1/2 cups water 2 tablespoons distilled white vinegar 1 teaspoon vanilla extract2 eggsRaspberry Ganache (recipe follows)2/3 cup raspberry jamPreheat the oven to 350 degrees. Butter three 8″ cake pans and line the bottoms withparchment paper. Butter again.
[ I just buttered and dusted with cocoa. It was extremely hard toget the cakes out - don't skip the parchment paper.]
Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl and whisk tocombine. Whisk in the oil and sour cream, then gradually beat in the water. Add the vinegar andvanilla and mix to combine, and finally beat in the eggs until the batter is well combined. Divideamong the three cake pans.Bake for about 35 minutes, or until a toothpick comes out almost clean. Cool in the pans for 20minutes, then invert onto a wire rack and peel off the parchment paper, letting the cakes coolcompletely. These cakes are very soft, and it helps to freeze them for 15 minutes at this point.While the cakes cool, make the Raspberry Ganache.If the cakes are not flat, use a serrated knife to even the tops. Place one layer onto aparchment-lined cardboard cut out and spread 1/3 cup raspberry jam. Cover the jam with a thin,1/4″ thick layer of raspberry ganache. Top with the second layer and repeat. Then invert thefinal layer and place on top.To frost the cake, start with a crumb coat: barely cover the entire cake with a thin, see throughlayer of ganache. This is to help create a smooth finish later. Chill the cake for 10 minutes.Frost the cake with the remaining raspberry ganache and top with fresh raspberries. I wouldrecommend leaving the cake at room temperature to prevent the ganache from becoming toobrittle.
Makes just enough to fill and frost a three layer 8″ cake15 oz bittersweet chocolate, chopped *1 2/3 cups frozen raspberries8 oz (2 sticks) butter, room temperature
17 and Baking