A soft cocoa cake, garnished with a creamy raspberry icing and a chocolate ganache ...
Prep time1 timeh30 minutesmin
Cook time35 minutesmin
Total2 hoursh5 minutesmin
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 15
Ingredients:
Cocoa cake base
80gbitter cocoa powder
200mlof milk
1,5tbsp lemon juice
260gof flour
290gpowdered sugarto adjust according to your taste
2,5cc of yeast
2,5tsp baking soda
1tsp of salt
100mlhot water
70mloil
3eggs
1,5tsp natural vanilla extract
Raspberry icing
240gsoft butter ointment
6egg whites
140gpowdered sugar
150graspberry coulis
Pink dye tipoptional
Chocolate ganache
230gdark chocolate pastry
4tbsp of whole liquid cream
2tbsp of icing sugar
120mlhot water
Instructions:
Cake base
Preheat the oven to 180 ° traditional heat. Mix the milk and lemon and set aside 15 min.
Mix the dry ingredients of the cake (cocoa, flour, powdered sugar, baking powder, baking soda, salt) then gradually incorporate the liquid ingredients (milk, oil, beaten eggs, vanilla, hot water). Pour everything into two molds 15cm in diameter (make two batches to obtain 4 levels in total). Cook for about 30-35 minutes.
Raspberry icing
Quickly whisk the egg whites and the powdered sugar over a double boiler until the crystals have dissolved. Transfer to the food processor bowl and beat at maximum speed until the bowl cools.
Then add the diced butter little by little, the two must be at the same temperature to combine well. Once the cream is smooth, add the raspberry coulis and coloring if desired.
Chocolate ganache
Melt the chocolate in a double boiler with the cream. Off the heat, add the icing sugar and hot water, mix to smooth everything and set aside to cool slightly.
Assembly of the layer cake
Place a small 15 cm round cardboard on your serving dish (optional). Take the first cake and fix it on your support using a knob of raspberry icing. Cover this first level with a layer of icing. Place the second cake on top. Repeat the operation. Place a thin layer of frosting on top of the last cake and on the sides of the set. Chill for 30 minutes.
Cover the entire layer cake with icing, smoothing everything well with a spatula. Chill for 30 minutes. Finally, cover the entire layer cake with chocolate ganache (it has become a little thicker). Smooth it out with a spatula then decorate the top of the cake to your liking: raspberries, chocolate chips, candles ...
About Lilie bakery
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