by Annelle
View
my 21 recipes »
Annelle's Notes:
Expandmelted butter and parchment for preparing 2 nine inch cake pans Ask a question about this ingredient
1 cup Blue Moon Beer Ask a question about this ingredient
2 sticks butter Ask a question about this ingredient
3/4 cups Special Dark Cocoa Powder Ask a question about this ingredient
2 cups plain flour Ask a question about this ingredient
2 cups regular sugar Ask a question about this ingredient
1/2 tablespoon baking soda Ask a question about this ingredient
3/4 teaspoons salt Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepHeat beer and butter in saucepan over medium heat. When butter is melted, add cocoa powder, and whisk to combine. Remove from heat and cool.
Ask a question about this stepCut parchment paper to fit bottom of pans. Brush pan with melted butter, add parchment, and brush top of parchment with butter.
Ask a question about this stepCombine remaining dry ingredients, and whisk in small mixing bowl.
Ask a question about this stepAdd eggs and ricotta to large mixing bowl, and beat to combine. While still beating on low speed, gradually add cooled chocolate and butter mixture to egg mixture. Then add dry ingredients, and fold with a spatula to finish combining. Don't over beat.
Ask a question about this stepDivide batter evenly between the two pans. Bake for 30 minutes, or until cake tester comes out clean. Remove from oven to racks, cool for ten minutes, then remove from pans and cool completely on racks, discarding the parchment paper.
Ask a question about this stepWhen cakes are completely cooled, cut each cake into two even layers, for a total of 4 layers, and set aside while making filling and icing. (If there is any 'doming' on either cake, remove the dome to make layers fit together well.)
Ask a question about this step10 ounces Seedless Raspberry Preserves Ask a question about this ingredient
1 1/2 cup cold heavy cream, plus 3 T heavy cream for frosting Ask a question about this ingredient
2/3 cups regular sugar Ask a question about this ingredient
1/3 cup Regular Cocoa Powder (not special dark) Ask a question about this ingredient
1 tablespoon Espresso instant coffee granules Ask a question about this ingredient
1 tablespoon boiling water Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
3/4 cups 60% cacao chocolate pieces Ask a question about this ingredient
Put 3 tablespoons butter in small sauce pan over medium heat with chocolate pieces. Stir until melted and smooth, then remove from heat and whisk in 3 tablespoons heavy cream. Set ganache aside to cool and thicken, and continue putting cake together.
Ask a question about this stepPlace one cake layer on serving plate and spread one-fourth of the raspberry preserves evenly over top.
Ask a question about this stepStir espresso and boiling water together until coffee is dissolved. Set aside to cool.
Ask a question about this stepWhisk sugar and cocoa powder together in medium sized mixing bowl. Add cold heavy whipping cream and beat on high until it holds its shape well. Fold espresso into whipped cream.
Ask a question about this stepSpread one-third of whipped mocha cream on top of cake on serving plate. Top with another layer, spread with another fourth of the raspberry preserves, and another third of the mocha cream. Add another cake layer, repeat raspberry preserves, and remaining mocha cream. Finish with final cake layer, and remaining raspberry preserves.
Ask a question about this stepIf ganache icing is cooled and thickened enough to pour over cake, continue with icing. Otherwise, refrigerate cake until ready to ice.
Ask a question about this stepPour about half the ganache around the outside top of the cake letting it drizzle down the sides. Pour remaining icing over the top and quickly spread with offset spatula to smooth. You can leave the sides of the cake with decorative drips, or smooth over sides with offset spatula.
Ask a question about this stepRefrigerate until ready to serve.
Ask a question about this stepENJOY!
Ask a question about this step
