by betteirene
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my 44 recipes »
betteirene's Notes:
Expand1 1/2 cup heavy cream, divided Ask a question about this ingredient
12 ounces milk chocolate (about 39% cacao), chopped Ask a question about this ingredient
2 teaspoons shortening Ask a question about this ingredient
1/2 cup unsweetened cocoa powder, any type, plus additional for preparing pans Ask a question about this ingredient
2 1/4 cups all-purpose flour Ask a question about this ingredient
1 1/2 teaspoon baking soda Ask a question about this ingredient
1/4 teaspoon table salt Ask a question about this ingredient
1/2 cup unsalted butter, at room temperature Ask a question about this ingredient
2 1/4 cups granulated sugar, divided Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 1/4 cup cold tap water or brewed coffee, cooled Ask a question about this ingredient
1 tablespoon instant coffee powder or granules (optional; omit if using brewed coffee) Ask a question about this ingredient
3 cups fresh or thawed, undrained frozen raspberries Ask a question about this ingredient
2 teaspoons cornstarch Ask a question about this ingredient
6 ounces semisweet chocolate (about 60% cacao), chopped coarsely Ask a question about this ingredient
1 teaspoon instant coffee powder or granules (optional) Ask a question about this ingredient
Chocolate curls or shavings Ask a question about this ingredient
In a small saucepan, heat 1 cup cream and the coffee powder to boiling. Off heat, add milk chocolate, let stand five minutes, then stir until smooth. Transfer to a medium mixing bowl. Cover and chill until very cold.
Ask a question about this stepLightly coat two 8" round cake pans with shortening. Dust with cocoa, tapping out excess. Preheat oven to 350 degrees.
Ask a question about this stepIn a medium bowl, stir together cocoa, flour, baking soda and salt. Set aside.
Ask a question about this stepIn a large mixing bowl, beat butter, 1 3/4 cups sugar and vanilla on medium-high speed until well-blended and fluffy. Add eggs, one at a time, beating well after each addition. Turn the mixer to low speed and add half the cocoa mixture and half the coffee, beat until just combined, then add the remainder of the cocoa mixture and coffee. Scrape sides of bowl and mix on low about 30 seconds more.
Ask a question about this stepPour batter into prepared pans and bake for 30-35 minutes or until a cake tester comes out clean when inserted into center of cake. Let cool for 10 minutes, remove from pans and immediately wrap hot cakes with plastic film. Refrigerate or freeze while preparing fillings and frosting.
Ask a question about this stepPlace raspberries in a blender or food processor container and blend until smooth. Strain into a fine-mesh sieve set over a measuring cup--there should be slightly more than 1 cup of puree--and discard seeds.
Ask a question about this stepCombine 1/2 cup sugar and the cornstarch in a small saucepan. Stir in raspberry puree and cook, stirring constantly, over medium heat until the sauce is thickened and bubbly. Remove from heat and let cool to room temperature.
Ask a question about this stepWhen cake is completely cold (or has frozen slightly), split the layers in half horizontally with a serrated knife. Spread each layer with 1/3 of the raspberry sauce and put layers back together. Reserve remaining 1/3 of sauce for garnish.
Ask a question about this stepIn a small saucepan, heat 1/2 cup of cream just to boiling. Off heat, add chopped semisweet chocolate, let stand five minutes, and stir until smooth. Allow to cool until thickened but still slightly pourable. Place one cake layer top side down on plate. Spoon/spread half the dark ganache over the top and sides of cake. Place the other cake layer on top, this time with the top side up. Spoon/spread the remainder of the ganache over the top half of the cake. Refrigerate while preparing mocha whipped cream.
Ask a question about this stepWhen mocha ganache is thoroughly chilled, beat with an electric mixer on medium-high speed until fluffy and spreadable. Remove cake from refrigerator and frost. Sprinkle with chocolate curls. To serve, drizzle dessert plates with remaining rasperry sauce and place cake slices on top. Refrigerate any remaining cake, covered, for up to three days.
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