Chocolate Raspberry Ganache Cake Recipe

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Chocolate Raspberry Ganache Cake
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Ingredients
15
Count
Nutrition
349
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Make génoise:.
  2. Preheat oven to 350°F.
  3. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
  4. In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
  5. 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.
  6. Sift one third cocoa mixture over egg mixture and fold together. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
  7. Make ganache:.
  8. 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 and up to 3 days.
  9. Assemble cake:.
  10. 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.
  11. Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
  12. Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of, jam, and ganache. Top with third layer of génoise. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
  13. Make glaze:.
  14. In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
  15. With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
  16. Garnish cake with raspberries and keep at cool room temperature until ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 348.62 Kcal (1460 kJ)
Calories from fat 201.04 Kcal
% Daily Value*
Total Fat 22.34g 34%
Cholesterol 96.69mg 32%
Sodium 96.01mg 4%
Potassium 197.12mg 4%
Total Carbs 39.41g 13%
Sugars 30.43g 122%
Dietary Fiber 2.65g 11%
Protein 4.75g 10%
Vitamin C 0.2mg 0%
Iron 1.7mg 9%
Calcium 36.4mg 4%
Amount Per 100 g
Calories 374.55 Kcal (1568 kJ)
Calories from fat 215.99 Kcal
% Daily Value*
Total Fat 24g 34%
Cholesterol 103.88mg 32%
Sodium 103.15mg 4%
Potassium 211.78mg 4%
Total Carbs 42.34g 13%
Sugars 32.69g 122%
Dietary Fiber 2.85g 11%
Protein 5.1g 10%
Vitamin C 0.2mg 0%
Iron 1.8mg 9%
Calcium 39.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.3
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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