Chocolate Ganache Cake Recipe
Chocolate Crumble | Raspberry Coulis | Whipped Cream
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Ingredients
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Cake
Ganache
Raspberry Coulis
Whipped Cream
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Ganache
- 5
Prepare the Ganache
In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chocolate chips, stirring until fully melted and smooth.
- 6
Cool the Ganache
Let the ganache cool at room temperature until it thickens slightly, about 30 minutes.
Raspberry Coulis
- 7
Make the Coulis
In a blender, combine raspberries, sugar, and lemon juice. Blend until smooth. Strain through a fine mesh sieve to remove seeds.
Whipped Cream
- 8
Whip the Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assembly
- 9
Assemble the Cake
Place one layer of cake on a serving plate, spread a layer of ganache on top, then add the second layer. Pour the remaining ganache over the top and let it drip down the sides. Serve with raspberry coulis and whipped cream.
