I have some extra raspberry jam in the fridge and I want to use it as a filling to a cake. Since, I am a choco-addict-person, I crave for a choco cake today that I head off to my kitchen and started baking the cake! Then, later, I came up with this fruity-chocolatey-goodness – a choco raspberry cake!
It’s so tempting right? I know you want to learn how to make this cake. So here’s the secret recipe I am sharing to you. The chocolate cake that I have been making for years consists of Hershey cocoa powder. To make the cake you need the following:
- 1 2/3 C all-purpose flour
- 2/3 C unsweetened cocoa powder
- 1 1/2 t baking soda
- 1 t salt
- 1/2 C butter
- 1 1/2 C white sugar
- 2 eggs
- 1 t vanilla extract
- 1 t raspberry extract
- 1/2 t coffee extract (This is optional. I just threw it in to add a little depth of flavor. Coffee extract is a handy thing to have around. You can buy it on Amazon.)
- 1 1/2 C fresh milk / evap milk
- 3 teaspoon of vinegar
Now, here’s the procedure for making the cake:
- Sift together flour, cocoa powder, baking soda and salt. Set aside.
- Add the vinegar to the milk in a separate bowl. Set aside.
- Cream butter and sugar until light and fluffy.
- Beat in eggs and extracts (raspberry and vanilla).
- Beat in flour mixture, alternating with milk mixture, until combined.
- Fill two 8 inches x 2 inches cake pan with parchment paper. Set aside
- Bake at 350 F for twenty minutes or until cake bounce back when touched.
Now it’s time to assemble and fill the cake. You need:
- 1 cup of raspberry jam
- ½ cup of corn syrup
Mix the corn syrup with the raspberry jam and boil on simmer. Let it cool and spread on top of the first layer cake.
The top layer of the cake is coated with ganache glaze. This rich, thick chocolate glaze may remind you of hot fudge sauce in its flavor and consistency. The ganache is made of:
- 6 ounces semisweet chocolate, finely chopped
- 2/3 cup heavy cream
- 1 tablespoon light corn syrup
First, place chocolate in a medium-size heatproof bowl. Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Second, using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container.
Shiny chocolate glaze variation: Reduce amount of chocolate to 2 ounces. Follow step 1 of recipe above, letting mixture stand 5 minutes before slowly whisking until smooth and combined. Use immediately, without straining.
Avoid overmixing when stirring the chocolate into the hot-cream mixture, as this can cause the ganache to become dull and grainy.
To add some delight, sprinkle some slivered almonds and some heart sugar on top of the cake.
And Viola! What a super yummy cake! Now let’s take a slice and see the moist cake with the fruity filling… so heavenly!
This is another recipe shared to you. Hope you enjoy this post. See you again soon!
Lots of Love,
Riah – the Happy Baker 🙂