Name: Chocolate and raspberry cake with dark chocolate ganache
Prep time: 105 min
Total time: 105 min
Yield: 12
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

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.

Serves 12

Prep

1H 45M

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.

Cake suitable to freeze. Chocolate ganache suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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