Bittersweet Chocolate Ganache Cake With Raspberries
I’m not a very sociable cook. That is, I love cooking whilst chatting to friends and sharing a glass of wine but, I don’t play well with others in the kitchen. My kitchen is my kingdom and I like to be the only cook. I’m not very patient with help, however I love showing people how to make something and have had friends over to learn to cook various dishes, but lunch or a dinner party I have to do on my own.
Chefs Congratulate The Amateurs For Making Dessert
We were on holiday recently and a cookery class had been laid on. There was a set lunch in the restaurant and we were to cook the dessert, a bittersweet chocolate cake. Split into groups of eight, each group had to make a cake. This wasn’t just sharing the kitchen, it was sharing the whisking, weighing and egg cracking. I reined in my need to manage and smiled sweetly as everyone politely said to each other, “You do it, no, you do it.” and snapped away with my camera in the hope that too many cooks might bake a cake.
Very Lose Bittersweet Chocolate Batter
We never did see the results as the batter was taken off into the kitchen and when the plating up and decorating took place, it was with ‘one that had been made earlier’. The cake the chefs made was light and very chocolatey, served warm with a lemon grass custard, more of that in a later post. But with instructions like ‘bake until done’ the recipe needed tweaking before posting here.
Bittersweet Chocolate Ganache cake With Raspberries
I halved the quantity and reduced the sugar, added ganache and raspberries and made individual cakes rather than one large one. The result is still light but not quite as sweet, with a richness from the dark chocolate ganache and slight tartness from the raspberries. I’m still King of my kitchen, but baking as a group was fun and a great way to get to know people.
RECIPE
Bittersweet Chocolate Ganache Cake With Raspberries
Bittersweet Chocolate Ganache Cake With Raspberries
Makes 20
- For The Cake
- 2 Large eggs
- 250ml Whole milk
- 60ml Groundnut oil or unflavoured oil
- 250ml Water
- 2 tsp Vanilla paste
- 375g Plain flour
- 500g Caster sugar
- 11/2 tsp Baking powder
- 11/2 tsp Bicarbonate of soda
- 75g Good quality cocoa
- Pinch of salt
- For The Ganache
- 200g Dark chocolate (75%)
- 200ml Double cream
- 80 Fresh raspberries to decorate
- Preheat oven 180c, 160c fan, gas mark 4, 350f
- Grease 20 mini loaf tins or use disposable loaf liners
- Place all the liquid ingredients from the cake list, including the vanilla paste into a large mixing bowl and mix well together.
- Sift all the dry ingredients, from the cake list, together into another bowl. Pour the dry ingredients into the wet ingredients in the large bowl and mix well.
- Pour into the prepared tins to half way up and place in the preheated oven for 20 - 25 mins until a crust forms on top and a skewer in to the centre comes out clean.
- Remove from the oven and leave to cool for about 5-10 minutes, then carefully run a knife around the edge of the tins and remove the cakes. They are quite delicate at this point so you need to take care. Set aside on a cooling rack
- Whilst cooling make the ganache, break the chocolate into small pieces and place in a bowl.
- Heat the cream on a moderate heat until it just bubbles around the edge, it does need to be hot but not boiled. Pour over the chocolate and leave for a minute or two. Then stir until all the chocolate has melted into the cream. Set aside for about 5-7 minutes until the ganache has cooled slightly and is no longer a pouring consistency.
- Spread liberally over the cakes and top with 4 raspberries on each one
Oh, I knew as soon as saw the title for this post that is was going to be fabulous and I was not wrong:) BTW – my kitchen is my kingdom as well GG:)
So glad you liked it. The Glam twenty somethings were delighted with them. GG
Bittersweet Chocolate Ganache Cake With Raspberries…. some of the sexiest words I’ve heard in days. 🙂
This is screen licking delicious. Love that you made individual cakes rather than a slab too.
Individual cakes mean that you get to eat the whole thing! GG
I love these individual cakes. They’re so pretty with the dark ganache and brilliantly red raspberries. I think I’m like you in the kitchen – I work best on my own and find people who come in to ‘help’ just get in the way and cause me stress xx
They’re perfect for a teatime treat or a dinner party..I work best on my own too. GG
They are a pure delight and so pretty with gorgeous colour contrast, GG.
Thanks Angie, they have a lovely gloss. GG
That’s serious chocolate ganache and looks totally lush with those raspberries!
It is a serious dose of ganache, but so luxurious. GG
Who could resist these little beauties. Individual cakes can be so convenient.
They are convenient and no need to feel too greedy 😉 GG
The ganache has got me seriously drooling and wanting to run to the kitchen and make my own. It would go so great with the berries. Pinning this for future inspiration.
Hope you make it Bintu, so easy and a great cake to have up your sleeve. GG
This cake looks so droolworthy , what is there not to love about it?? chocolate and raspberries a match made in heaven.
Thanks Nayna, It’s an quick cake to make an impression. GG
Your version is absolutely GORGEOUS!! I do fancy a cake that isn’t too sweet. 🙂
Im glad you like it Krista. This is a good mix of sweetness, with a dollop of chocolate. GG
I love that glossy finish! And I can’t wait to also read more about the lemongrass custard too! 😀
I’ll be getting to the lemongrass custard soon. GG
I’m the same way in the kitchen!! I can’t handle anyone else helping and have such a hard time with friends who want to “help” but all they’re doing is standing in my kitchen getting in my way!
This cake looks wonderful! I find that chocolate cakes made with oil are the best and the most moist.
‘Served warm with lemongrass custard’ has sent my brain crazy with desire. 🙂 What a beautiful cake you’ve made. The way the ganache overhangs the cake makes me want to stick my finger in just to even it up.