Incredible Chocolate Cake

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This cake is aptly named because it is indeed incredibly good and tasty. It is the dessert most coveted by my family and friends. It has an intense chocolate taste with a moist and dense texture flavored with raspberry and a velvety frosting.

It is the ideal dessert to celebrate Valentine’s Day, Easter, Christmas and birthdays. It can be prepared up to 3 days before serving and keeps well in the refrigerator. You will need a thermometer to coat the cake at the right time.

Serving: 12 to 16

 

Prep Time1 hrCook Time40 minsTotal Time1 hr 40 mins

Cake
 4 ounces (125 g) unsweetened chocolate, coarsely chopped
 1/2 cup (112 g) unsalted butter
 1 cup hot water
 2 cups ( 400 g) sugar
 2 eggs
 1/2 cup sour cream
 1 1/2 cup (150 g) cake and pastry flour ( sifted before measuring)
 1/2 tsp baking powder
 1 1/2 tsp baking soda
 A pinch of salt
Milk chocolate icing and raspberry filling
 1 package of 8 ounces (270 g) milk chocolate chips
 1/3 cup heavy cream
 1/3 cup (85g) unsalted butter at room temperature in 6 pieces
 1/2 cup raspberry jam
 2 tbsp raspberry liqueur ( optional)
Chocolate Ganache Cake Icing
 9 oz (225 g) semi-sweet chocolate
 3/4 cup heavy cream
 6 tbsp (85 g) butter

The Cake
1

Set the oven rack in the center of the oven. Preheat oven at 350 °F.

2

Cut two waxed or parchment papers to cover the bottom of two 9-inch round cake pans. Butter the molds, line with paper and butter the paper.

3

In a medium bowl placed on a pot of water, put the chocolate, butter and water. The bowl should not touch the water in the pan. Heat over medium heat and stir until the butter and chocolate are melted. Remove the bowl from the pan and stir in the sugar.

4

In a medium bowl, beat the eggs and sour cream until homogenous.

5

Mix the flour, baking powder, baking soda and salt with a whisk and stir into the chocolate mixture alternating with the egg mixture. Beat until well combined.

6

Pour the batter into the molds and bake 30 Minutes until a toothpick inserted in the center of the cake comes out clean. Leave to cool for 10 minutes. Unmold the cakes and place on racks. Let cool to room temperature before icing.

7

In the meantime: prepare milk chocolate icing and reserve.

Milk Chocolate Icing and rasberry filling
8

In a medium bowl, put the chocolate chips and the cream. Place the bowl over a pan of barely simmering water and stir with a wooden spoon until the chocolate is melted and runny. Remove the bowl from the pan, add the butter pieces and beat vigorously for a few seconds. Let stand 5 Minutes and whisk vigorously until the butter is completely incorporated. Refrigerate 30 Minutes and whisk vigorously until the glaze turns slightly. Reserve.

9

Put the jam in a small saucepan and liquefy over low heat, stirring constantly. Pass the jam through a sieve to remove the stones.

10

Place a layer of cooled cake on a large plate. Brush with raspberry liqueur with a brush if using it. Spread the top of the cake with jam and then milk chocolate frosting. Top with the second layer. Prepare the ganache.

Ganache
11

Chop the chocolate in a food processor.

12

In a small casserole, on medium heat, bring to a boil the cream and butter and immediately remove from the heat.

13

Switch on the food processor and pour in the cream preparation, leaving the appliance to operate for 20 seconds. The ganache must be smooth without pieces of chocolate and have a temperature of 85 ° F to glaze the cake; if necessary, stir from time to time until it reaches the correct temperature. Immediately pour over the top of the cake and gently spread with a spatula, letting it run down the sides before passing the spatula to adhere it to the cake.

14

Store the cake in the refrigerator. Take out of the refrigerator 30 to 45 minutes before serving.

Ingredients

Cake
 4 ounces (125 g) unsweetened chocolate, coarsely chopped
 1/2 cup (112 g) unsalted butter
 1 cup hot water
 2 cups ( 400 g) sugar
 2 eggs
 1/2 cup sour cream
 1 1/2 cup (150 g) cake and pastry flour ( sifted before measuring)
 1/2 tsp baking powder
 1 1/2 tsp baking soda
 A pinch of salt
Milk chocolate icing and raspberry filling
 1 package of 8 ounces (270 g) milk chocolate chips
 1/3 cup heavy cream
 1/3 cup (85g) unsalted butter at room temperature in 6 pieces
 1/2 cup raspberry jam
 2 tbsp raspberry liqueur ( optional)
Chocolate Ganache Cake Icing
 9 oz (225 g) semi-sweet chocolate
 3/4 cup heavy cream
 6 tbsp (85 g) butter

Directions

The Cake
1

Set the oven rack in the center of the oven. Preheat oven at 350 °F.

2

Cut two waxed or parchment papers to cover the bottom of two 9-inch round cake pans. Butter the molds, line with paper and butter the paper.

3

In a medium bowl placed on a pot of water, put the chocolate, butter and water. The bowl should not touch the water in the pan. Heat over medium heat and stir until the butter and chocolate are melted. Remove the bowl from the pan and stir in the sugar.

4

In a medium bowl, beat the eggs and sour cream until homogenous.

5

Mix the flour, baking powder, baking soda and salt with a whisk and stir into the chocolate mixture alternating with the egg mixture. Beat until well combined.

6

Pour the batter into the molds and bake 30 Minutes until a toothpick inserted in the center of the cake comes out clean. Leave to cool for 10 minutes. Unmold the cakes and place on racks. Let cool to room temperature before icing.

7

In the meantime: prepare milk chocolate icing and reserve.

Milk Chocolate Icing and rasberry filling
8

In a medium bowl, put the chocolate chips and the cream. Place the bowl over a pan of barely simmering water and stir with a wooden spoon until the chocolate is melted and runny. Remove the bowl from the pan, add the butter pieces and beat vigorously for a few seconds. Let stand 5 Minutes and whisk vigorously until the butter is completely incorporated. Refrigerate 30 Minutes and whisk vigorously until the glaze turns slightly. Reserve.

9

Put the jam in a small saucepan and liquefy over low heat, stirring constantly. Pass the jam through a sieve to remove the stones.

10

Place a layer of cooled cake on a large plate. Brush with raspberry liqueur with a brush if using it. Spread the top of the cake with jam and then milk chocolate frosting. Top with the second layer. Prepare the ganache.

Ganache
11

Chop the chocolate in a food processor.

12

In a small casserole, on medium heat, bring to a boil the cream and butter and immediately remove from the heat.

13

Switch on the food processor and pour in the cream preparation, leaving the appliance to operate for 20 seconds. The ganache must be smooth without pieces of chocolate and have a temperature of 85 ° F to glaze the cake; if necessary, stir from time to time until it reaches the correct temperature. Immediately pour over the top of the cake and gently spread with a spatula, letting it run down the sides before passing the spatula to adhere it to the cake.

14

Store the cake in the refrigerator. Take out of the refrigerator 30 to 45 minutes before serving.

Incredible Chocolate Cake
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