Chocolate Raspberry Layer Cake with Ganache
Chocolate Raspberry Layer Cake with Ganache
Chocolate Raspberry Layer Cake with Ganache
Chocolate Raspberry Layer Cake with Ganache

Chocolate Raspberry Layer Cake with Ganache

David Venable

Ingredients

  • 1 (15.5-oz) box chocolate cake mix
  • 4 eggs, room temperature
  • 1-1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 16 oz mascarpone cheese
  • 1/2 cup chocolate hazelnut spread
  • 1 cup seedless raspberry jam, divided into thirds
  • 1 (4-oz) semisweet chocolate bar, broken into small pieces
  • 1/2 cup heavy cream
  • Raspberries, for garnish

Directions

Preheat oven to 350°F. Spray two 9" heart-shaped pans with nonstick baking spray. Set aside. In stand mixer, add eggs, milk, vegetable oil & sour cream and mix on low for 10 seconds. Add chocolate cake mix & mix for about a minute to incorporate all ingredients.

Divide batter between the cake pans. Bake 25‒30 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.

In a medium mixing bowl, gently fold the mascarpone cheese & chocolate hazelnut spread until just combined. (Don’t overmix—the mascarpone could break.) Set aside.

Slice each cake in half horizontally with a non-serrated knife & lay each layer on a flat surface. Spread 1/3 of the hazelnut mixture over the first cake layer. Top with 1/3 cup of the raspberry jam. Repeat on two more of the layers.

Put one of the prepared layers on a serving plate or cake stand & stack remaining layers on top. Finish with unfrosted layer, flat-side up.

To make the ganache, place chocolate pieces in a small mixing bowl. Microwave the heavy cream for 45‒60 seconds & pour over chocolate. Gently stir with a rubber spatula, melting chocolate.

Pour ganache on the cake center. With a small offset spatula or butter knife, gently spread toward the cake’s sides, letting ganache drip down. Garnish the edge with raspberries & refrigerate for 30 minutes or until ready to serve.

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