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Recipe of Chocolate Cake with Chocolate Ganache and Raspberries
Recipe

Chocolate Cake with Chocolate Ganache and Raspberries

1h 40 mins
Half
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This chocolate cake with raspberries is one of my favorites! As well as being delicious, the secret is in the ganache.
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Ingredients

10 portions
  • spray oils
  • 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 oil
  • 3 eggs
  • 540 grams bittersweet chocolate, minced (for the chocolate ganache)
  • 2 1/4 cups whipping cream, (for the chocolate ganache)
  • 6 tablespoons raspberry jam, (for the raspberry topping)
  • 360 grams raspberry, (for the raspberry topping)
  • powdered sugar, (for the raspberry topping)

Preparation

Put the oven racks all the way down. Preheat the oven to 350ºF. Spray the molds with cooking spray. Put wax paper, put oil and reserve.
Sift flour, sugar, cocoa, baking soda and salt in a large bowl. Put all the ingredients in the bowl of a blender. Mix 1 cup of water, buttermilk, oil and the eggs. Mix liquid ingredients with dry ones. Divide the dough in the two molds. Bake for 30 minutes.
If the loaves bubble or make a duomo, put a towel on top of the cakes and press lightly with your hands. Let cool completely.
For the ganache: Put the chocolate in a bowl, put the cream to heat, put on the chocolate and let it rest for 1 minute, stir until the chocolate is melted. Put 1 1/4 cup of the ganache in a small bowl, cover and refrigerate until it has a consistency of spread, stirring occasionally for 1 hour. Leave the rest of the ganache at room temperature. Let cool until lukewarm
Pass a knife around the cakes, invert the cake on a cardboard, remove the waxed paper. Put the cake on a pastry bag and put 3 tablespoons of raspberry jam on top. Put tablespoons of cold ganache on the cake, spread it on all sides. Put the other cake on another cardboard, remove the waxed paper, put on top of the cake with ganache, put 3 tablespoons of raspberry jam and pour half of the ganache that we have at room temperature and spread the cake on all sides. Freeze for 30 minutes.
Put the rest of the ganache on top and pour it all over the cake, freeze for 30 minutes. Top with raspberries starting in the middle and cover the entire cake. Sprinkle icing sugar on top.

TIPS

Buttermilk: You only add a few drops of lemon to 3/4 cup of milk so you will cut the milk, let it rest for 2 minutes and then you can add it to the mixture.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
332.7
kcal
16.64%
Carbohydrate, by difference
39.7
g
13.23%
Protein
4.1
g
8.2%
Total lipid (fat)
19.8
g
30.46%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Raquel Margarita Ramirez Sanchez
15/02/2013 11:21:06
me gusta que es el buttermilk o con que lo puedo suplir.

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