Saturday, October 16, 2010

Raspberry dark chocolate cake!

I rarely go all out and make a cake, that's more my sisters department as she's an excellent baker but today I've had some help, for the most part and this cake was practically instant.

The cake part is a recipe for black forest sponge cake, recipe here The last time I've used this recipe was for a black forest cake and it was really delicious, light and spongy, like a bakery style cake.

The filling is pink, you may not be able to see that much in the picture but right now, about 24 hours since I've made it the color has darkened in the fridge. It's basically a whipped cream with homemade sweetened raspberry puree that I defrosted from last years raspberry picking trip.

When the cream comes to the soft peak stage the defrosted fruit puree is added in and then it's whipped up, the site here explains adding fruit purees to whipping cream, I was very worried about this stage because my buttercream split last time I mixed it with whipping cream so the thought of adding anything liquid to whipping cream terrified by but it went very well.

Finally it was frosted with a frozen ganache I had in the freezer as well for about 4 months now, I left it in the fridge overnight then let it come to room temperature and beat it with the paddle attachment while slowly adding some heavy cream to make it softer and more buttercream like (because ganache can be very stiff and hard)

A thin crumb coating went on first, then I let it sit an hour in the fridge and then the final layer was applied with the decorative raspberries and chocolate curls.

Super super easy cake, the dark chocolate raspberry combination is classic, do give it a try!


Jennifer said...


bigFATcook said...

Looks DELICIOUS!!!! :)))

Greets from BFC !!!