I love the combination of chocolate and raspberries. As a matter of fact, there is a small local restaurant that makes this kind of cake and my husband when in the area gets me a slice of it…well, after a while I thought that I may be able to make it. After searching for different recipes I decided to come up with my own, by mixing and matching various recipes.
The cake batter that I used is a chocolate chiffon cake, I thought that since the cake will be loaded with chocolate ganache it would be a good idea to use a lighter batter.
I have to admit that the cake turned out to be delicious, pretty (I should be more humble…), rich and loaded with calories, but worth every bite.
This cake has a very festive look therefore ideal for the Season…or if you are like me, everyday is special and can be celebrated, therefore, this cake is good at anytime of the year. Now seriously, I hope you can try this recipe one day 🙂
Chocolate Chiffon Cake
¾ cup cake flour
¼ cup chocolate powder
2/3 cup sugar divided in 2 portions
1 ½ teaspoon baking powder
½ teaspoon salt
1/3 cup vegetable oil
½ cup milk
1 teaspoon vanilla extract
½ teaspoon cream of tartar
Heat the oven to 325 degrees.
In a large bowl, sift together the cake flour, chocolate powder, half of the sugar all the sugar, baking powder and salt. Whisk the dry ingredients well to make sure they are thoroughly combined. Make a well in the center of the dry ingredients.
In a small bowl, beat the egg yolks until pale yellow add the vegetable oil slowly and then the vanilla extract. Continue beating until the mixture turns slightly thick. Pour the egg yolks into the well, mix gently and add the milk. Beat the wet ingredients into the dry until completely smooth.
In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until foamy.
With the mixer running, slowly rain in the remaining 2 tablespoon sugar. Continue to beat the whites until stiff peaks form when the beater is lifted.
Fold the beaten whites into the rest of the batter by gently spoon one-third at the time. Fold in the whites slowly and carefully into the batter using a spatula. Be very gentle as you fold in the whites.
Spoon or gently pour the batter into a ungreased square cake pan. Place the pan in the middle of the oven and bake for 45 minutes at 325F and then 5 minutes at 300F.Insert a toothpick inserted comes out clean.
Remove from heat and invert the pan over a couple of inverted glasses by the rim of the pan. Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.
1 cup heavy cream
9 oz semi-sweet chocolate chips
1 tablespoon brandy (you can omit this)
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat, bring to a boil point, then pour over the chocolate and whisk until smooth. Stir in the brandy if desired. Let the ganache cool before pouring over the cake.
Cut the cake in the middle. Place a layer of raspberry jam and cover with a layer of chocolate ganache. Gently replace the layer of the chocolate cake and cover the cake with more chocolate ganache by pouring from the middle and spreading throughout the cake and the sides.
Decorate with fresh raspberries.
Place the cake in the refrigerator until time to serve.
Did you know that raspberries are considered one of the richest fruit for its antioxidants? Not only rich in Vitamin C but fiber as well.
IT IS THIS TIME OF THE YEAR AGAIN…HAPPY HOLIDAYS AND A LITTLE WISH FOR YOU…
Thank you for stopping by Simple Recipes and have a great Holiday Season!