Wow! This looks good enough to eat!
Chocolate Raspberry Ganache Cake
I wanted to make a special cake to celebrate my brother and his wife's second anniversary.
Of course, it had to be chocolate cake, covered with ganache.
I made them a chocolate cake covered with ganache for their wedding.
But the first cake was garnished with strawberries.
The second cake is filled with fresh raspberries and red raspberry jam.
Either way, you can't go wrong with chocolate ganache covering the top and dripping down the
sides of chocolate cake.
I baked a layer cake according to the package directions.
The next step is to make a raspberry mousse to sandwich the layers together.
Beat 8 oz. of softened cream cheese.
Add 1/4 cup of powdered sugar and mix until creamy.
Add 1/2 cup of Seedless Red Raspberry Jam.
Beat until thoroughly mixed together.
Fold in a 12-oz. carton of Cool Whip non dairy topping.
Spread a thin layer of the raspberry jam over first cake layer.
Fold into the mousse a 6 oz. carton of fresh red raspberries, leaving 5 for garnish.
Spoon half of the mixture onto the top of the first layer.
Refrigerate the remaining mousse for a second cake.
Add the top cake layer.
Again, spread a layer of the Seedless Red Raspberry Jam on top.
Now for the Ganache.
Here is a link to another one of my blogs for ganache.
This just happens to be my ganache recipe for Gail & Yatzi's wedding cake.
Their second anniversary cake is covered in a delicious layer of creamy, silky ganache.
I think I have a theme going on when I bake cakes for them!
Ganache.
To make ganache, the ingredients are weighed, not measured,
Use 8 oz. of good chocolate chips like Ghiradelli.
Place in a glass bowl.
Pour over 8 oz. of heavy whipping cream that has been heated to just simmering.
Do not stir.
Cover to trap the heat and let sit undisturbed (no mixing or peaking) for 4 minutes.
Gently stir the mixture starting in the center and working outward until smooth.
The ganache will turn creamy and change to a deep chocolate color before your eyes.
Let sit uncovered at room temperature for 15 minutes.
There is enough ganache for two cakes.
Then pour it over the cake and let it run down the sides.
Let the ganache set.
I refrigerated half of the ganache until I baked another layer cake.
Top with the fresh red raspberries that were set aside for garnish.
Here is our anniversary couple,
Gail & Yatzi.
Happy Second Anniversary!
These are our dinner guests,
Ethyl, Keith,Doug.
Gail, Yatzi, Aiden, Camden.
The creamy mousse and chocolate ganache melt in your mouth.
This cake is not only delicious, but very pretty.
Happy Birthday!
There was enough raspberry mousse filling and ganache to make two cakes.
There was a birthday just a couple of days after I made the first cake.
I had the ingredients, and all I had to do was to bake another layer cake.
A lady I know turned 90 years old.
I made a mental note to bake her a cake for her milestone birthday.
I took this cake over to her on her special day.
The big smile on her face and look of surprise will be remembered by me for
a long time.
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