Chocolate Raspberry Cake

Cake covered in chocolate ganache and topped with truffles, rasbperries and edible flowers 2

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This Chocolate and Raspberry Layer Cake is perfect for any celebration!

Prep Time15

Cook Time25

Decorating time45

Total Time40

Course: Dessert

Cuisine: British

Servings: people

Calories: 676.39kcal

Author: Emma

Ingredients

For the sponge layers

435 grams self raising flour
7.5 tablespoons cocoa powder
375 grams caster sugar
5 eggs
375 millilitres oil
375 millilitres milk
5 tablespoons golden syrup

For the raspberry filling

200 grams raspberries fresh
1 tablespoon icing sugar

For the ganache

400 millilitres double cream
400 grams milk chocolate chopped finely
400 grams dark chocolate chopped finely

For the raspberry buttercream

4 raspberries fresh
1 tablespoon butter softened
30 grams icing sugar

For the decoration

5-6 raspberries fresh
gold lustre dust
edible flowers
assorted sprinkles

Metric - US Customary

Instructions

For the sponge layers

Pre-heat the oven to gas mark 4 and line 8-inch cake tins with grease proof paper (see notes).
Sieve the flour, cocoa and sugar into a large bowl and make a well in the middle.
Whisk the eggs then pour them into the well along with the milk, oil and golden syrup.
Using an electric whisk beat until smooth and frothy - don't worry the mix is very runny.
Pour the mixture into your tins and bake for 25 minutes until springy to the touch..
Once baked, leave the cakes to cool on a wire rack.

For the raspberry filling

Using a fork, crush the raspberries until they have broken down.
Add in the icing sugar and mix well - this will draw out some of the liquid from the raspberries and make a loose filling.

For the ganache

Heat the cream until almost at a simmer (see notes).
Take the cream off of the heat and stir in the chocolate.
Keep stirring until the chocolate has completely melted - if you need to reheat the cream to ensure all of the chocolate melts then do so gently.
Allow to cool until the ganache is thick, glossy and spreadable (as opposed to runny).

For the decoration and assembly.

Spoon a little ganache onto the middle of the cake board and place the first layer of sponge on top.
Fill a piping bag with 7-8 tablespoons of ganache.
Pipe a ring around the edge of the cake, making a barrier to prevent any of the raspberry filling from spreading out of the sides.
Spoon 2-3 tablespoons of the raspberry filling into the middle of the ganache ring you have piped and spread out until even.
Place the next sponge layer on top and repeat, using the last of the raspberry filling between the 4th and 5th layers.
Spoon half of the ganache on to the top of the cake.
Using a large angled spatula, smooth out the ganache until it is flat on top, gently easing the excess ganache down the sides.
Smooth out the ganache around the sides of the cake, adding extra ganache where needed, until it is smooth and completely covered.
Place the leftover ganache into the fridge until it has set firm.
Using a teaspoon or melon baller, spoon a small amount of the ganache and roll into a ball.
Roll the ball in cocoa powder and place to one side.
Repeat until you have used all of the leftover ganache.
Add a little shimmer to the truffles by using the gold lustre dust.
Mash the raspberries before beating together with the butter and icing sugar until smooth.
Add the buttercream to a piping bag which has a star tip attached.
To decorate the cake, place the truffles, and raspberries in a crescent shape on top of the cake.
Fill in any gaps by piping a little of the buttercream in star shapes - hold your piping bag vertically, apply pressure until a star shape has formed, stop piping and lift up immediately.
Finish by adding edible flowers and sprinkles.

Notes

Cake tins

The cake mix is very runny so make sure that you use sandwich tins (as opposed to spring form tins) or, that you have completely sealed off any gaps with the grease proof paper other ways you may find leaks.

You will need to bake 5 layers but don't worry if you don't have 5 8 inch tins. I only have 2 tins so could only bake 2 layers at a time. If you have the same issue, simply cover the leftover cake mix with clingfilm until you are ready to use it.

Cream

Making ganache is a bit of a slow going process and you have to be patient.

To speed things up you can heat your cream in the microwave but check it at 30 second intervals and stir in between.

If the chocolate isn't melting and the cream has cooled down, reheat it for a minute or two (or just 15 seconds if using the microwave). Stir well before heating again.

Avoid putting the ganache in the fridge before using it to ice the cake - if you cool it too quickly it will loose its gloss and shine.

Nutrition