FUDGY CHOCOLATE LAYER CAKE WITH RASPBERRY CHAMBORD WHIPPED CREAM
I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!
Provided by Ravenseyes
Categories Dessert
Time 45m
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F.
- Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
- In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small mixing bowl, whisk buttermilk, eggs and vanilla.
- In another glass measuring cup, melt the butter in the espresso grounds and hot water.
- Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
- For the Filling:.
- Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
- Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
- Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
- Place one half of the whip cream mixture over the first two layers and spread evenly.
- Ganache:.
- Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes - uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you - but if you love chocolate - yummy!
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Sandile Norai
[email protected]This cake was amazing! I will definitely be making it again and again.
Notha Mthethwa
[email protected]This cake was delicious! The chocolate layers were moist and fudgy, and the raspberry Chambord whipped cream was the perfect complement. It was a bit time-consuming to make, but it was definitely worth the effort.
Shambhu Gurung
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! The chocolate layers were moist and fluffy, and the raspberry Chambord whipped cream was delicious.
Arjun 123
[email protected]This cake was a showstopper! I made it for my husband's birthday and he loved it. The chocolate layers were moist and fluffy, and the raspberry Chambord whipped cream was light and airy.
_Lion Aws
[email protected]This cake was a bit time-consuming to make, but it was definitely worth the effort. The chocolate layers were rich and decadent, and the raspberry Chambord whipped cream was the perfect complement.
Kane Sherer
[email protected]I've never made a layer cake before, but this recipe was easy to follow and the cake turned out great! The chocolate layers were moist and fluffy, and the raspberry Chambord whipped cream was delicious.
Sarah Hardy
[email protected]This cake was so easy to make, and it turned out beautifully. The chocolate layers were moist and rich, and the raspberry Chambord whipped cream was the perfect finishing touch.
Arsh Zafar
[email protected]This cake was amazing! I will definitely be making it again.
DJ YAKUB
[email protected]I had some trouble getting the cake layers to rise evenly, but the flavor was still good. The raspberry Chambord whipped cream was a nice touch.
Tamara Walker
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. The chocolate layers were moist and fudgy, and the raspberry Chambord whipped cream was very flavorful.
boom&boom afridi
[email protected]I've made this cake several times now, and it's always a hit. It's so easy to make, and it always turns out perfectly.
mostafa hefny
[email protected]This cake was delicious! The chocolate layers were moist and fluffy, and the raspberry Chambord whipped cream was light and airy. It was the perfect cake for a special occasion.
Barbare Natriashvili
[email protected]I'm not a huge fan of chocolate cake, but this one was really good! The chocolate flavor was rich and decadent, but not too overpowering. The raspberry Chambord whipped cream added a nice tartness and sweetness.
Adil Jawad
[email protected]This cake was a huge hit at my dinner party! The chocolate layers were moist and fudgy, and the raspberry Chambord whipped cream was the perfect complement. It was a bit time-consuming to make, but it was definitely worth the effort.