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Dark Choolate Raspberry Ganache Cake

Source of Recipe

Sally


Recipe Introduction

Yummy cake that is not too sweet but very moist! The dark chocolate takes it to a whole new level!

List of Ingredients

Make the Rasberry Chocolate Cake substituting dark cocoa powder for the regular cocoa powder.

Raspberry Filling:
Mix 1/2 cup sugar and 2 heaping Tablespoons of corn starch in a medium sauce pan. Add 2 cups fresh or frozen red raspberries. Cook and stir over medium heat until thickened. Set aside to cool. When cooled add 2 teaspoons raspberry liquor. Refrigerate until firm.

Dark Chocolate Ganache:
1 cup heavy whipping cream
4 oz. dark chocolate


Recipe

Make cake as directed and let cool or freeze for easier assembly.

Make Raspberry filling as directed.

Ganache:
Heat cream in heavy sauce pan until just beginning to boil. Pour over chopped chocolate and stir to melt chocolate. It will start by looking grainy but will become smooth as you stir. Cover and put in the refrigerator to thicken checking often to see if it is ready to pour (pourable but not runny) over the cake.

Assemble cake by placing a thin layer of frosting on the bottom layer of cake. I used leftover cream cheese frosting. Put half of the raspberry filling over the frosting layer. Top with second cake and repeat frosting and filling. Top with remaining cake layer. When ganache is thick enough to pour, slowly pour over the top of the cake letting it drip down the sides. Garnish with fresh raspberries.
Store in the refrigerator.