Recipe

Chocolate and raspberry cake with dark chocolate ganache

Who doesn't love a chocolate and raspberry cake? Topped with a rich, dark chocolate ganache, this one will impress your friends and family.

Nov 26, 2019 1:00pm
  • 1 hr 45 mins preparation
  • Serves 12
    • Print
    Print
Chocolate and raspberry cake

Ingredients

  • 1/3 cup (35g) cocoa powder
  • 1/3 cup (80ml) hot water
  • 150 gram dark eating chocolate, chopped
  • 150 gram butter, chopped
  • 1 1/3 cup (300g) firmly packed brown sugar
  • 1 cup (125g) ground almonds
  • 4 eggs, separated
  • 240 gram fresh raspberries
Chocolate ganache
  • 200 gram dark eating chocolate, chopped
  • 2/3 cup (160ml) thickened cream

Method

  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm-round cake pan; line base and side with baking paper.
  • 2
    Blend cocoa powder with the hot water in a small bowl until smooth.
  • 3
    Stir the chocolate and butter in large heatproof bowl over a medium saucepan of simmering water until melted. Remove pan from heat; stir in cocoa mixture, sugar, ground almonds and egg yolks.
  • 4
    Beat egg whites in a clean small bowl with an electric mixer until soft peaks form; fold into chocolate mixture, in two batches. Pour mixture into pan.
  • 5
    Bake about 1 1/4 hours. Stand cake in pan for 15 minutes, before turning onto wire rack to cool.
  • 6
    Meanwhile, to make chocolate ganache, stir ingredients in a small saucepan over low heat until smooth.
  • 7
    Arrange the raspberries on the cake; pour the ganache over the cake to partially cover berries. Stand at room temperature until set.

Notes

Cake suitable to freeze. Chocolate ganache suitable to microwave.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food