I was kindly gifted some delicious Solomon Islands, Guadalcanal 69% chocolate from Firetree Chocolate and I knew just what I had to bake with it. This raspberry ganache chocolate cake is rich, indulgent and definitely one for the adults. This is a perfect celebration cake or something to serve with coffee if you have friends popping by.
The chocolate has the taste of citrus and red fruit and the dark cocoa undertones pair perfectly with the raspberry puree in the ganache. It’s tart with just the right amount of sweetness. There is chocolate in the cake and in the ganache which makes this so decadent and although this may be a small 6 inch cake, a little goes a long way and you can serve at least 8 – 10 people with a towering slice.
This raspberry ganache cake is so simple to make as you can see from the recipe and the more rustic the decoration, the better it looks. Just take a palette knife and slather the raspberry ganache all over the cake. You’ll find you have some ganache leftover which you can roll into truffles and roll in cocoa powder to coat them.
Find out more about the Create with Firetree cooking chocolate range and pick your ideal pack based on the taste notes here.
Raspberry Ganache Cake
- 250 g Unsalted butter softened
- 350 g Soft Brown Sugar
- 6 Medium Eggs beaten
- 200 g 69% Firetree Solomon Islands Guadalcanal Chocolate melted and cooled slightly
- 140 g Plain Flour
- 250 g Raspberry Puree
- 250 g 69% Firetree Solomon Islands Guadalcanal Chocolate
- 60 g Unsalted butter softened
- Preheat the oven to 150C Fan and grease and line the base of 2 x 6inch round deep cake tins.
- Cream the butter and sugar together until light and fluffy. Add the beaten eggs to the mix in a slow steady stream with the mixer on medium speed. Add the chocolate and mix until fully combined.
- Fold in the flour with a spatula until fully combined. Spoon the mixture into the prepared tins and level the surfaces. Bake for 45 mins until risen with a crust that wobbles when gently shaken. You cannot test this cake with skewer, if it comes out clean the cake is overcooked.
- Transfer the cake to a wire rack and leave to cool for 15 mins. Cover the surface with baking parchment and place in the fridge to chill before handling.
- Make the ganache, put the raspberry puree into a saucepan and bring to a boil. Place the chocolate in a bowl and pour over the boiled raspberry puree and stir until all of the chocolate is melted.
- Slowly add the butter in small pieces and stir until melted into the ganache. Keep adding until all of the butter is used. The ganache can be made up to 2 days in advance.
- When the cakes are cold trim each of them with a serated knife or a cake leveller to make sure they are completely flat and even. Place one cake on a plate or a board and spread a generous amount of ganache on the cake.
- Place the other cake on top and spread the top with ganache, you will find that you have more ganache than you need, you can roll what is left into balls and eat as truffles, or use them to decorate the cake.
Thanks for reading.
I was gifted a bag of Firetree 69% Solomon Islands Guadalcanal chocolate to make this recipe with. All opinions are my own and I was not paid for the post.