This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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-
2 cups all-purpose flour
-
2 teaspoons baking soda
-
1/2 tsp salt
-
2 cups sugar
-
1/2 cup butter softened
-
1/2 cup buttermilk
-
1/3 cup Dutch-processed cocoa powder
-
2 tablespoons vegetable oil
-
2 large eggs
-
1 tsp vanilla extract
-
1 cup boiling water
-
1 recipe Raspberry Mousse
-
1 recipe Chocolate Ganache Icing
Garnish:
-
fresh raspberries, edible flowers
Raspberry mousse
-
2 tablespoons cold water
-
1 tsp unflavored gelatin
-
1/2 cup frozen raspberries thawed
-
1 tbsp lemon juice
-
1/2 cup sugar
-
1 tbsp raspberry liqueur
-
1/2 cup heavy whipping cream
Chocolate Ganache Icing
-
1 1/4 cups heavy whipping cream
-
1/4 cup sugar
-
1/4 cup light corn syrup
-
1 1/2 cups semisweet chocolate morsels
Recipe Method
1. Preheat oven to 350 degrees. Grease and flour 3 (6x2-inch)
cake pans.
2. In a medium bowl, combine flour, baking soda, and salt. In a large bowl, beat sugar and butter at medium speed with an electric mixer until creamy, scraping bowl often.
3. Add buttermilk, cocoa, oil, eggs, and vanilla extract; beat until smooth. Reduce speed to low, and gradually add flour mixture, beating just until moistened. Add boiling water, and beat at medium speed until smooth.
4. Pour batter into prepared pans. Bake for 40 to 45 minutes, or until a wooden pick inserted in center comes out clean; cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
5. To assemble, spread Raspberry Mousse on top of one cake layer and top with another cake layer; repeat. Pour Chocolate Ganache Icing over center of cake, allowing excess to cover sides. Garnish with fresh raspberries and edible flowers, if desired.
Raspberry mousse:
1. In a small microwave-safe ramekin, combine water and gelatin; let stand for 5 minutes. Microwave for 1 minute. In the container of the blender, puree raspberries and lemon juice; strain, discarding seeds.
2. In a medium saucepan, combine raspberry puree and sugar over medium heat. Stir occasionally, until sugar dissolves, about 5 minutes. Stir in raspberry liqueur and dissolved gelatin.
3. Remove from heat and chill raspberry mixture for 2 hours. In a medium bowl, beat cream at high speed with an electric mixer until stiff peaks form. Add raspberry mixture, beating for 1 minute; chill for 2 hours.
Chocolate Ganache Icing:
1. In a medium saucepan, combine cream, sugar, and corn syrup over medium heat, stirring until sugar dissolves.
2. Add chocolate, stirring until melted. Cool slightly before use.
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