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. It is a excellent celebration cake or one thing to serve with espresso in case you have pals 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 amount of sweetness. There may be 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 great distance and you’ll serve no less than 8 – 10 individuals with a towering slice.
This raspberry ganache cake is so easy to make as you may see from the recipe and the extra rustic the ornament, the higher it appears to be like. Simply take a palette knife and slather the raspberry ganache everywhere in 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
- 250 g Unsalted butter softened
- 350 g Smooth Brown Sugar
- 6 Medium Eggs overwhelmed
- 200 g 69% Firetree Solomon Islands Guadalcanal Chocolate melted and cooled barely
- 140 g Plain Flour
- 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 overwhelmed eggs to the combination in a gradual regular stream with the mixer on medium velocity. Add the chocolate and blend till absolutely mixed.
Fold within the flour with a spatula till absolutely mixed. Spoon the combination into the ready tins and stage 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 sit back earlier than dealing with.
Make the ganache, put the raspberry puree right into a saucepan and produce 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 will be made as much as 2 days upfront.
When the truffles are chilly trim every of them with a serated knife or a cake leveller to ensure they’re fully 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 can see that you’ve got extra ganache than you want, you may roll what’s left into balls and eat as truffles, or use them to embellish the cake.
Thanks for studying.
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.