Sweet Red Magnum Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then carefully stir in the boiling water until the batter is smooth.

Bake the Cake

Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Sweet Red Filling

In a medium bowl, mix the raspberry jam and fresh raspberries together until well combined. Set aside.

Make Chocolate Ganache

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the semisweet chocolate chips. Let sit for 5 minutes, then stir until smooth.

Assemble the Cake

Place one cooled cake layer on a serving plate. Spread half of the sweet red filling over the top. Place the second layer on top and repeat with the remaining filling.

Add Ganache Topping

Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides.

Dust with Powdered Sugar

Dust the top with powdered sugar for an extra touch of sweetness and decoration.