Not only does this impressive cake boast a classic combination of flavours, it also has a rich creamy mid-layer and a sumptuous ganache coating. Definitely a cake with a big WOW factor!
Time: About 75 – 80 minutes + cooling
Serves: 10 – 12 slices
Equipment: 2 x 20cm/8” round cake tins, preferably loose bottomed
FOR THE FILLING
- 200g/7oz Full fat Cream cheese
- 100g/3.5oz icing sugar
- 85g/3oz double cream
- 1 tsp raspberry flavouring (optional)
- 1 tsp freeze dried raspberries
FOR THE SPONGES
- 175g/6oz Self-raising white flour
- 225g/8oz Golden caster sugar
- 50g/1.75oz Cocoa powder
- 1 tsp Vanilla extract
- 225g/8oz Butter (unsalted)
- 3 Eggs
- 2 tbsp Milk
FOR THE CHOCOLATE GANACHE
- 200g/7oz Dark chocolate
- 150ml/5.5fl oz Double cream
- Up to 300g/10oz Raspberries (This amount should cover top surface completely)
- Icing sugar to dust
1. Prepare the filling. (You could do this later, if you prefer, and use it immediately to combine the sponges) Beat the cream cheese until smooth then sift in the icing sugar and mix carefully to avoid a “cloud” of sugar. Beat again then add the cream and continue beating. Mix in the raspberry flavouring if using then stir in the freeze dried raspberry pieces. Set aside in the fridge until needed.
2. Preheat your oven to 180°C / fan 160°C / 350F / gas mark 4 and grease and line the two tins.
3. Sieve the cocoa powder and flour together in a bowl and set aside.
4. In a separate bowl, beat the butter until smooth then add the sugar and beat until light and fluffy. Add one egg at a time to the creamed butter and sugar with a little of the flour/cocoa mix, beating well between each addition. Add in the milk and vanilla extract then fold in the remainder of the flour and cocoa – being careful not to knock out the air from the mixture.
5. Pour the mixture equally into the lined cake tins and bake for 30-35 minutes. Leave in the tins for 5 – 10 minutes before turning out onto a wire rack to completely cool. (either make the filling now or remove the pre-made filling from the fridge.)
6. Sandwich the cooled sponges together with the filling and smooth the sides ready for the ganache to run down nicely.
7. Prepare the ganache. Heat the cream in a saucepan until boiling point then remove from the heat and add the chocolate, leaving it to melt for a few minutes before stirring. Continue to stir until the ganache thickens.
8. When the ganache is thick, but still runny, place a tray under the wire rack then pour the ganache over the cake, encouraging it to run down the sides evenly. Lightly smooth the sides and top with a palette knife of similar.
9. Cover the top with raspberries. (It’s probably best to work from the centre outwards. You might want to have a “dummy run” on a 20cm cake board first.)
10. Dust with icing sugar before serving.
I hope you enjoy this lovely cake. If you want to see more chocolate cake recipes click here. Two of my personal favourites that I’m sure you’ll love as well are my Chocolate and Orange Marbled Ring Cake and my Chocolate Lime and Orange Cake.