FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM
I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!
Provided by Ravenseyes
Categories Dessert
Time 45m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F.
- Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
- In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small mixing bowl, whisk buttermilk, eggs and vanilla.
- In another glass measuring cup, melt the butter in the espresso grounds and hot water.
- Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
- For the Filling:.
- Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
- Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
- Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
- Place one half of the whip cream mixture over the first two layers and spread evenly.
- Ganache:.
- Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #healthy #desserts #holiday-event #cakes #chocolate #dietary #number-of-servings
You'll also love
Shelton Mangena
[email protected]This cake is absolutely stunning! I can't wait to try it.
Johnny Littler
[email protected]I love the combination of chocolate and raspberry. This cake is the perfect balance of sweet and tart.
carina vermeulen
[email protected]I've never made a layer cake before, but this recipe was easy to follow. The cake turned out great and everyone loved it.
Ali Gomez
[email protected]This cake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cake that's sure to impress your guests.
Almadina photos Almadina photos
[email protected]I'm not a big fan of chocolate cake, but this one is really good. The raspberry Chambord whipped cream makes it extra special.
Nawazali Sheikh
[email protected]This cake is perfect for any occasion. It's elegant and delicious.
Michael Martin
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Sharon Harden
[email protected]This cake is definitely worth the effort! It's so delicious and beautiful.
Keana Irving
[email protected]I had some trouble getting the cake to rise properly, but the flavor was still good.
Noob pubg live
[email protected]The cake was a bit too sweet for my taste, but the raspberry Chambord whipped cream was amazing.
Mubiru Harunah
[email protected]This cake is so decadent and delicious. The chocolate layers are moist and fluffy, and the raspberry Chambord whipped cream is light and airy. It's the perfect cake for a special occasion.
LYNN AMAVISCA
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The instructions are easy to follow and the cake always turns out perfectly.
Sophia Amos
[email protected]This cake was a hit at my party! The chocolate layers were fudgy and rich, and the raspberry Chambord whipped cream was the perfect complement. I loved the combination of flavors and textures.