Yes, one more time another chocolate cake. But I added a fruity touch to make it more spring/summer appropiate. Actually this was the cake I baked for my dad's birthday last week, took the photos right before putting on all the candles just to get more cute shots.
It's a customized recipe, I took tips and ingredients from here and there and started doing a basic recipe of yogurt poundcake. To frost the cake I went for my favorite chocolate ganache, the one I always use for the Sacher cake.
Needless to say the cake didn't last more than 2 and a half days...that's a good sign, though. Everybody (including a certain fussy person) loved it!
(measure reference = yogurt tub)
2 cups sugar.
1/2 cup oil.
3 cups flour.
1 sachet (16g) baking powder.
1/2 tsp vanilla extract.
Chocolate Ganache Buttercream
150g dark chocolate.
2 tbsp butter.
4 tbsp liquid cream.
Preheat oven to 180ºC (356ºF).
Place eggs and sugar in a large bowl, beat well. Add in the yogurt and the vanilla extract and keep beating. Gradually pour in the oil and don't stop beating.
Mix baking powder and flour in a separate bowl and sift it into the yogurt mixture.
Grease a cake mould with butter and dust with flour. Pour in the mixture and bake for around 45 minutes.
Set aside 5 minutes and cut the cake in 2 or 3 layers, make sure you're putting the cake on a countertop or other firm work surface.
Gently spread the raspberry jam (the chocolate and the raspberry make a perfect tasty team!) over the top of the first layer. Place the second layer on top of the 'frosting', aligning the edges. Spread a lil more raspberry jam.
To make the chocolate ganache simply heat the chocolate in a small saucepan over medium heat, add in the butter and the liquid cream. Stir gently until smooth and cover the sides and top of the cake with a thick layer of ganache.
Decorate with fresh raspberries and white chocolate.