Thursday, June 18, 2009

Chocolate Cake with Chocolate Raspberry Ganache

Last Sunday we went to a friend's family cottage for his birthday/pizza party. They have an awesome wood oven that he built by himself, so we basically just made pizza, ate, drank & hung out near the lake.

The infamous wood oven that my BF would love to have

Coogee, the best dog EVER!

The weather was great. The sun was shining. The breeze was subtle & almost omni-present. And the bugs... well the bugs were hard at work. I've got 6 humongous bites on my neck to show for it and they are each as big as a peanut!!!

Nonetheless, the bugs didn't stop the pizzas from tasting delicious. Right out of the oven, "ooh" "aah" hot on your fingers but you still don't want to stop grabbing.

We topped the pizzas with home-made tomato sauce, sliced bocconcini, prosciutto, pickled eggplants & arugula. Killer combo, I loved it! I basically just kicked back with a glass of red wine & let the men cook. Somehow "men", "smoke" and "fire" just always go so well.

We finished off everything with a birthday cake that I made for him: Chocolate cake with chocolate & fresh raspberry ganache.

Chocolate cake
(adapted from Kraft's Best Ever Chocolate Cake)
  • 1-3/4 cups each: flour and sugar
  • 1-1/4 tsp. baking soda
  • 1/2 tsp. MAGIC Baking Powder
  • 2/3 cup butter, softened
  • 4 square BAKER'S Unsweetened Chocolate, melted, cooled
  • 1-1/4 cups brewed coffee
  • 3 eggs

Heat oven to 350°F. Line bottom of two 9-inch round cake pans with parchment paper. In a large bowl, beat all ingredients except the eggs with electric or hand held mixer on medium speed 2 min. Add the eggs and beat an additional 2 minutes. Pour into pans and bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool cake layers in pans 10 minute, then remove from pans to wire racks. Cool completely, about 1 hour or so.


  • 300 gr. dark chocolate pellets 65%
  • 300 ml. whipping cream 30%
  • one 6oz box of raspberries, washed and dried with paper towels.
Place the chocolate in a bowl. Heat the cream in a pot over medium heat for a few minutes, until it starts forming small bubble on the rim. Take off heat and pour over the chocolate. Let sit for 5 minutes.

Stir chocolate & cream mixture until well blended. Let cool a few minutes.

Scoop out about 1/4 of the ganache in a smaller bowl. Choose 16 best looking raspberries ans set aside, mash the rest into the small bowl of ganache. Sandwich this between the cake layers.

Crumb coat the cake with some ganache, place in the fridge to harden up, then take cake out and pour the rest of the ganache over the cake. Let drip over the sides and decorate with the pretty raspberries.

The only decent picture I could take of the inside of the cake


Mallory Elise said...

sweeeeeeet cake writing skill! saw it at food gawker and figured you deserved to be told :P

what a cute dog...

Justin said...

omg that cake looks incredible