Recently we celebrated our nephew’s 20th birthday. He’s a chocolate lover so I decided to make him a chocolate cake. To dress it up, I added a raspberry spin to it.
I used my go to chocolate cake recipe which is in Mark Bittman’s How to Cook Everything. The chocolate ganache frosting is my favorite because I don’t care so much for buttercream frostings. It’s also the easiest thing in the world to make. Just boil cream and pour over a bowl of chocolate chips or chopped choolate. Let sit, then add corn syrup and vanilla and stir. It is the frosting I used for my lovely Banana Cake with Peanut Butter Filling.
For a raspberry filling between the layers, instead of just jam, I mixed raspberry preserves with a bit of mascarpone to make it creamier but not too heavy.
To finish it, I decorated the top with fresh raspberries and dusted it with confectioner’s sugar right before serving.
It was delicious! The cake is not overly sweet and pairs well with the chocolate ganache. The creamy hints of raspberry are also a great foil for the rich chocolate.
I will definitely be making this cake again for a special occasion. If you make it, I hope you enjoy it as much as we did!
Chocolate Cake with Raspberry Mascarpone Filling and Chocolate Ganache Frosting
9 oz. chocolate chips
1 cup heavy cream
½ teaspoon vanilla
3 tablespoons corn syrup
About a 1/2 cup of fresh raspberries
Confectioner’s sugar for dusting
8. Make frosting. Place chocolate in a heat proof bowl. Bring cream just to boiling. Pour over chocolate and let sit 5 minutes. Add vanilla and corn syrup and gently stir until completely incorporated and smooth.
9. Assemble cake. Cut the cakes in half to make four layers. Spread 1/3 of the raspberry mixture on one layer – be sure leave a margin around the outside because when you top with the cake layer, the preserves will spread. Top with the second layer and spread another 1/3 of raspberry mixture. Repeat with third layer, and top with fourth layer.
10. Do a light top frost with ganache while it is still pourable. Chill cake and bowl of ganache in fridge for abou 30 minutes. Stir ganache after 15 minutes. Frost top of cake. Put ganache in bowl back into fridge and stir every 15 minutes or so for another 30 minutes or so. Frost sides of cake later when ganache is thicker. (I waited a whole day to frost the rest of cake sides.)
11. Decorate with fresh raspberries and dust with confectioner’s sugar.