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Chocolate Raspberry Cake




Source of Recipe


Godiva


List of Ingredients




Chocolate Sponge Cake:
1 1/4 cups all-purpose flour
1/2 cup unsweetened nonalkalized cocoa powder
8 large eggs, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted

Chocolate Fudge Filling:
4 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1 cup heavy cream
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar

Chocolate Glaze:
6 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/2 cup heavy cream
1/2 cup milk

Assembly:
6 tablespoons seedless raspberry jam


Recipe



Make the chocolate sponge cake:
1. Preheat oven to 350°F. Butter 13x9x2-inch cake pan. Line bottom of the pan with parchment paper and butter paper.
2. Sift together flour and cocoa powder.
3. Place eggs in mixing bowl. Whip eggs until frothy, using electric mixer at high speed. Gradually add sugar, beating for 3 to 5 minutes or until the mixture is pale in color and doubled in volume.
4. Fold in dry ingredients, using rubber spatula. Fold in butter. Spread batter evenly in prepared pan and bake for about 25 minutes or until the center of the cake springs back when gently pressed.
5. Loosen cake from pan by running a knife between edge of cake and sides of pan. Remove cake from pan and place on a wire rack, leaving the parchment in place. Allow to cool completely.
Make the chocolate fudge filling:
1. Place the chopped chocolate in a medium heatproof bowl.
2. Place cream, butter and sugar in medium saucepan and cook over medium-low heat, stirring, until the butter melts and the sugar dissolves. Increase heat and cook until just before the mixture comes to a boil. Remove from heat and pour hot mixture over chopped chocolate. Let stand for 3 minutes to melt the chocolate. Stir gently until smooth and well blended. Refrigerate until cold and firm, at least 6 hours.
Make the chocolate glaze:
1. Place the chopped chocolate in a medium heatproof bowl.
2. Place cream and milk in small saucepan and cook over medium heat until just before the mixture comes to a boil. Remove from the heat and pour hot mixture over chopped chocolate. Let stand for 3 minutes to melt the chocolate. Stir gently until smooth and well blended. Let cool to room temperature.
Assemble the cake:
1. Remove the parchment from cooled cake and cut the cake crosswise into 3 equal layers. Place one of the layers on a wire rack. Spread 3 tablespoons of the raspberry jam over the layer and then spread half of the fudge over the jam. Place another layer over the first and spread the remaining jam over it. Spread the remaining fudge over the jam. Top with the last layer. Spread the chocolate glaze over top and sides of cake.
2. Carefully transfer the cake to a serving platter and chill at least 1hour before serving.