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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
28
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This chocolate cake with raspberries is one of my favorites !, because in addition to delicious the secret is in the ganache.
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Ingredients

10 portions
  • cooking 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, chopped (for the chocolate ganache)
  • 2 1/4 cups whipping cream, (for the chocolate ganache)
  • 6 tablespoons raspberry jam, (for raspberry topping)
  • 360 grams raspberry, (for raspberry topping)
  • powdered sugar, (for raspberry topping)
  • 2 Cake pans, of 23 centimeters in diameter

Preparation

Put the oven racks down. Preheat the oven to 350ºF. Put oil in spray to the molds. Put waxed 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 eggs. Mix liquid ingredients with dry ones. Divide the dough into the two molds. Bake for 30 minutes.
If the loaves form bubbles or a duomo is made, put a towel on top of the cakes and press lightly with your hands. Allow to cool completely.
For the ganache: Put the chocolate in a bowl, put the cream to heat, put on the chocolate and let stand 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 spreadable consistency, stirring occasionally for 1 hour. Leave the rest of the ganache at room temperature. Allow to 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 spoonfuls of cold ganache on the cake, spread it everywhere. Put the other cake on another cardboard, remove the waxed paper, put on 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 all over. Freeze for 30 minutes.
Put the rest of the ganache on top and pour it all over the cake, freeze for 30 minutes. Put raspberries on top, starting in the middle and covering all the cake. Sprinkle icing sugar over.

TIPS

Buttermilk: Just add a few drops of lemon to 3/4 cup of milk so cut the milk, let it sit for 2 minutes and then add it to the mixture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
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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