27 may. 2011

Chocolate and Raspberry cake

Hello my fellow bakers! :-)

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!

Chocolate and Raspberry Cake

Ingredients

Cake
(measure reference = yogurt tub)
3 eggs.
1 yogurt.
2 cups sugar.
1/2 cup oil.
3 cups flour.
1 sachet (16g) baking powder.
1/2 tsp vanilla extract.
raspberry jam.

Chocolate Ganache Buttercream
150g dark chocolate.
2 tbsp butter.
4 tbsp liquid cream.

Directions

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.




7 comentarios:

  1. Wow, yo el pastel de yogur lo hago exactamente igual desde pequeñita!! :D Es el típico en mi familia de los cumples, santos, etc etc. Me encanta tu versión sofisticada, though! La tendré que probar... ;) (Sobretodo el toque de la mermelada St. Dalfour... *-* Mmm, no sé cuál me gusta más, si esta o la de Bonne-Maman!)

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  2. La receta de bizcocho de yogur es buenísima! Yo la adapto muchas veces para hacer tartas de diferentes sabores, solo tienes que cambiar el tipo de yogur y añadir algun aromatizante o algun ingrediente extra. :-)
    St. Dalfour y la Bonne Maman son mis mermeladas favoritas, no puedo elegir entre las dos!

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  3. Hey, can I be your new best friend? I will gladly let you use me as a taste tester. Because I'm a good friend, of course, and I want to HELP you. Why on earth do you think it's because I want to take advantage of your amazing cooking skills? That's not it at ALL, Silly. ;) This looks absolutely delicious! I love chocolate and raspberries together.

    xoxo
    Em

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  4. Hahah, thanks Em! :-) That was a funny comment! I'd love to have a new cake tester! hehe, actually it'd be very useful...specially when I try new recipes!
    xoxox
    G.

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  5. Querida, esto se ve absolutamente delicioso... como de revista!

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  6. Muchas gracias Mariel! Todo un cumplido que se vea como una foto de revista!:-)

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  7. looks soo good!!! such a pretty cake :)

    katslovefashion.blogspot.com

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