3-layer Chocolate Cake Recipe
Rich and moist cake, ganache, raspberry coulis.
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Ingredients
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Cake Layers
Ganache
Raspberry Coulis
Method
Cake Layers
- 1
Preheat the oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine wet and dry
Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until combined.
- 5
Add boiling water
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
- 6
Bake the cakes
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the cakes
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Ganache
- 8
Heat the cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- 9
Combine with chocolate
Remove from heat and add the chocolate chips. Stir until the chocolate is completely melted and the mixture is smooth.
- 10
Cool the ganache
Let the ganache cool for about 10 minutes before using it to frost the cake.
Raspberry Coulis
- 11
- 12
Blend the mixture
Remove from heat and let cool slightly. Use a blender or immersion blender to puree the mixture until smooth.
- 13
Strain the coulis
Strain the coulis through a fine mesh sieve to remove the seeds. Let it cool completely before serving.
