I used to be kindly gifted some scrumptious Solomon Islands, Guadalcanal 69% chocolate from Firetree Chocolate and I knew simply what I needed to bake with it. This raspberry ganache chocolate cake is wealthy, indulgent and positively one for the adults. This can be a good celebration cake or one thing to serve with espresso when you have mates popping by.
The chocolate has the style of citrus and crimson fruit and the darkish cocoa undertones pair completely with the raspberry puree within the ganache. It’s tart with simply the correct quantity of sweetness. There’s chocolate within the cake and within the ganache which makes this so decadent and though this can be a small 6 inch cake, a little bit goes a good distance and you may serve no less than 8 – 10 individuals with a towering slice.
This raspberry ganache cake is so easy to make as you’ll be able to see from the recipe and the extra rustic the ornament, the higher it seems. Simply take a palette knife and slather the raspberry ganache all around the cake. You’ll discover you’ve some ganache leftover which you’ll roll into truffles and roll in cocoa powder to coat them.
Discover out extra concerning the Create with Firetree cooking chocolate vary and decide your splendid pack primarily based on the style notes right here.
Raspberry Ganache Cake
Chocolate Cake
- 250 g Unsalted butter softened
- 350 g Delicate Brown Sugar
- 6 Medium Eggs crushed
- 200 g 69% Firetree Solomon Islands Guadalcanal Chocolate melted and cooled barely
- 140 g Plain Flour
Raspberry Ganache
- 250 g Raspberry Puree
- 250 g 69% Firetree Solomon Islands Guadalcanal Chocolate
- 60 g Unsalted butter softened
-
Preheat the oven to 150C Fan and grease and line the bottom of two x 6inch spherical deep cake tins.
-
Cream the butter and sugar collectively till gentle and fluffy. Add the crushed eggs to the combination in a sluggish regular stream with the mixer on medium velocity. Add the chocolate and blend till totally mixed.
-
Fold within the flour with a spatula till totally mixed. Spoon the combination into the ready tins and degree the surfaces. Bake for 45 minutes till risen with a crust that wobbles when gently shaken. You can not take a look at this cake with skewer, if it comes out clear the cake is overcooked.
-
Switch the cake to a wire rack and go away to chill for 15 minutes. Cowl the floor with baking parchment and place within the fridge to relax earlier than dealing with.
-
Make the ganache, put the raspberry puree right into a saucepan and convey to a boil. Place the chocolate in a bowl and pour over the boiled raspberry puree and stir till the entire chocolate is melted.
-
Slowly add the butter in small items and stir till melted into the ganache. Maintain including till the entire butter is used. The ganache may be made as much as 2 days prematurely.
-
When the desserts are chilly trim every of them with a serated knife or a cake leveller to ensure they’re utterly flat and even. Place one cake on a plate or a board and unfold a beneficiant quantity of ganache on the cake.
-
Place the opposite cake on high and unfold the highest with ganache, you’ll find that you’ve extra ganache than you want, you’ll be able to roll what’s left into balls and eat as truffles, or use them to embellish the cake.
Thanks for studying.
Angela
I used to be gifted a bag of Firetree 69% Solomon Islands Guadalcanal chocolate to make this recipe with. All opinions are my very own and I used to be not paid for the publish.
