Chocolate Raspberry Cake Recipe
Layered Devil’s Fook Cake, Chocolate Mousse, Raspberry and Chocolate Ganache
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Ingredients
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Cake and Fillings
Method
Baking and Assembly
- 1
Prepare the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3
- 4
Stir in the boiling water (the batter will be thin). Pour evenly into the prepared pans.
- 5
Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool.
- 6
Make the Chocolate Mousse
Melt the chocolate chips in a double boiler or microwave. Let cool slightly.
- 7
In a separate bowl, whip the heavy cream to soft peaks. Fold in the melted chocolate until combined.
- 8
Assemble the Cake
Once the cakes have cooled, place one layer on a serving plate. Spread a layer of chocolate mousse over the top.
- 9
Add a layer of fresh raspberries, then place the second cake layer on top.
- 10
Prepare the Ganache
In a saucepan, heat 1 cup of heavy cream until just boiling. Pour over 1 cup of chocolate chips and let sit for 5 minutes.
- 11
Stir until smooth. Pour the ganache over the top of the cake, letting it drip down the sides.
- 12
Garnish with additional fresh raspberries and chill for at least 1 hour before serving.
