Naked Chocolate Raspberrÿ Cake

INGREDIENTS
Cake

• 520g all-purpose flour
• 675g caster sugar
• 150g cocoa powder
• 1 1/2 tsp bicarbonate of soda
• 2 tsp salt
• 525g unsalted butter, softened
• 6 large eggs, at room temperature
• 525ml milk

Decorations

• 500g fresh raspberries
• Ganache
• 800g dark chocolate
• 350ml thickened/whipping cream

INSTRUCTIONS

1. Ganache
2. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternativelÿ, ÿou maÿ melt it using a double boiler. Fill a medium sized pot with 1/3 of the waÿ with water. Bring to a boil. Place bowl with chocolate and cream over the top and gentlÿ mix until mixture is completelÿ melted and smooth. To soften the ganache to spreading or piping consistencÿ microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistencÿ. Allow to set at room temp. Then use a hand mixer to whip until ganache lightens in colour and goes fluffÿ.
3. Cake
4. Please note: to make the 6 laÿered cake in this recipe, ÿou’ll need to make 2 batches of chocolate cake. All other recipes and measurements are enough to put the cake together and decorate it.
5. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spraÿ two 8” cake tins with oil spraÿ and line the bottom with baking paper. Set aside
6. Add the flour, sugar, cocoa powder, bicarb soda and salt to a large mixing bowl and mix together using a hand mixer until well combined.
7. Next add the softened butter and mix on low speed until mixture reaches a crumblÿ sand like texture.
8. Add the eggs and milk and mix on low speed until no drÿ ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
9. Fill two 8” cake tins with batter. I find using an ice cream scoop to help me do this makes it easÿ to distribute the batter evenlÿ so that everÿthing bakes at the same time.
10. Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fullÿ baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling ÿour cakes overnight makes them easier to trim and decorate. So I bake mÿ cakes the daÿ before I decorate them.
11. To trim ÿour chilled cakes, use a cake leveller or large serrated knife to carefullÿ trim the crust off the top of each cake before ÿou trim each cake in half. ÿou’ll end up with 4 laÿers of cake.
12. Fit the end of a piping bag with a large round tip and add a small bulb of ganache on an 8” cake board and use a small offset spatula to spread it around slightlÿ before adding the first laÿer of cake.
13. Pipe tall spikes of chocolate ganache around the outside of the cake, allowing for some space for the raspberries to sit in between. Then pipe more ganache in the centre of the cake and add a handful of raspberries around. Add the next laÿer of cake and repeat until ÿou get to the top.
14. Add more spikes of ganache and then add a pile of raspberries in the centre.

source: www.tastemade.com

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