Name: Chocolate Cake with Chocolate Ganache and Raspberries
Prep time: 100 min
Yield: 10
Cuisine: Internacional
Ingredients: cooking spray; 2 cups flour; 1 3/4 cups sugar; 3/4 cups cocoa; 2 tablespoons baking soda; 1/4 tablespoons salt; 1 cup water; 3/4 cups buttermilk; 3/4 cups vegetable oil; 3 eggs; 540 grams semisweet chocolate, chopped (for the chocolate ganache); 2 1/4 cups whipping cream, (for the chocolate ganache); 6 tablespoons raspberry jam, (for the raspberry topping); 360 grams raspberries, (for the raspberry topping); icing sugar, (for the raspberry topping)

Preparation

1h 40 mins

Medium

Place the oven racks at the bottom. Preheat the oven to 350 ºF. Spray 2 round 9-inch cake pans with cooking spray. Line with parchment paper, spray with oil, and set aside. Sift flour, sugar, cocoa, baking soda, and salt into a large bowl. Add all the ingredients to the bowl of a mixer. Mix 1 cup of water, buttermilk, oil, and eggs. Combine the wet ingredients with the dry ones. Divide the batter between the two pans. Bake for 30 minutes. If the cakes form bubbles or lumps, place a towel over the cakes and press down lightly with your hands. Let cool completely. For the ganache: Place the chocolate in a bowl, heat the cream, pour it over the chocolate, and let it sit for 1 minute; stir until the chocolate is melted. Put 1 1/4 cups of the ganache in a small bowl, cover, and refrigerate until it reaches a spreadable consistency, stirring occasionally for 1 hour. Leave the rest of the ganache at room temperature. Let cool until warm. Run a knife around the cakes, invert the cake onto a cardboard, and remove the parchment paper. Place the cake on a piping bag and spread 3 tablespoons of raspberry jam on top. Spoon cold ganache over the cake, spreading it all around. Place the other cake on another cardboard, remove the parchment paper, and place it on top of the cake with ganache. Spread 3 tablespoons of raspberry jam and pour half of the ganache that is at room temperature over the cake, spreading it all around. Freeze for 30 minutes. Pour the remaining ganache on top and drizzle it over the entire cake, freeze for 30 minutes. Place raspberries on top, starting from the center and covering the entire cake. Dust with powdered sugar.