Naked Chocolate Raspberry Cake


INGREDIENTS
  • Cake
  • 520g all-purpose flour
  • 675g caster sugar
  • 150g cocoa powder
  • 1 1/2 tsp bicarbonate of soda
  • 2 tsp salt
  • 525g unsalted butter, softened
  • 6 large eggs, at room temperature
  • 525ml milk
  • Decorations
  • 500g fresh raspberries
  • Ganache
  • 800g dark chocolate
  • 350ml thickened/whipping cream
INSTRUCTIONS
  1. Ganache
  2. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp. Then use a hand mixer to whip until ganache lightens in colour and goes fluffy.
For full instruction, you can go to: https://www.tastemade.com

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