Raspberry Chocolate Ganache Cake

In Desserts on July 31, 2011 at 9:41 pm

For cake
1/3 cup sifted unsweetened cocoa powder
1/3 cup all-purpose flour
1/3 cup cornstarch
a pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt

For syrup:
1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur such as Chambord or Arrow

For ganache:
1 1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not unsweetened), chopped coarse
1/2 cup raspberry jam
Garnish: fresh raspberries

Make cake:
First off, start with your handy dandy sous chef, thank you Ev. 😀

– Preheat oven to 350°F. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
– Whisk together cocoa powder, flour, cornstarch, and baking soda.
– In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined.
– Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
– Sift in cocoa mixture, half at a time until combined.

– Pour batter into pan and smooth top. Bake cake in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert onto a rack and immediately invert onto another rack to cool right side up.

Make syrup:
In a small saucepan bring water and sugar to a boil over moderately low heat, stirring occasionally until sugar is dissolved. Cool syrup and stir in liqueur.

Make ganache:
In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours.

Assemble cake:
– Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
-Remove parchment paper from cake and with a long serrated knife cut cake horizontally into 2 or 3 pieces.
-Spread a layer of raspberry jam and ganache in the middle of the two layers of cake. Assemble the cake and cover cake with the remaining ganache. Garnish with raspberries and some powdered sugar. Cool in the fridge until ready to serve.


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