Double Chocolate Raspberry Cake

Name: Double Chocolate Raspberry Cake
Ingredients: For the cake:; 2 cups cake flour; 2 cups sugar; 3/4 cup cocoa powder; 2 teaspoons baking powder; 1-1/2 teaspoons baking soda; 1/2 teaspoon sea salt; 2 eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; Reynolds Wrap Aluminum Foil; For the ganache:; 10-1/2 ounces dark chocolate (at least 70%), broken into small chunks; 1/2 cup butter, softened; 2 tablespoons whipping cream; For garnish:; 2-1/2 cups raspberries; 1/4 cup pistachios, shelled and crushed; 1/2 cup shaved white chocolate

20 ingredients

18 steps

Ingredients

For the cake:
2 cups cake flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon sea salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
Reynolds Wrap Aluminum Foil
For the ganache:
10-1/2 ounces dark chocolate (at least 70%), broken into small chunks
1/2 cup butter, softened
2 tablespoons whipping cream
For garnish:
2-1/2 cups raspberries
1/4 cup pistachios, shelled and crushed
1/2 cup shaved white chocolate

Directions

1

Preheat oven to 350 degrees F. Grease 2 cake pans with butter and a dusting of flour.
2

Set aside.
3

For the cake: In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4

Add eggs and beat with an electric mixer on low.
5

Add milk, oil and vanilla extract and on medium speed beat until smooth, about 2 minutes.
6

Divide the cake batter between the 2 prepared pans.
7

Cover the pans with Reynolds Wrap Aluminum Foil.
8

Bake for 3035 minutes, until toothpick inserted in the middle comes out clean.
9

Cool the cakes on a rack for 40 minutes.
10

For the ganache: Fit a large heatproof bowl over a saucepan filled with 1 inch of water, and bring to a simmer.
11

Place chocolate chunks, butter and cream in the bowl.
12

Stir the chocolate frequently until everything has melted and completely combined, 78 minutes.
13

Once the cakes have cooled, place one half on a serving tray or cake stand.
14

Spoon 4 tablespoons of ganache over the top of the cake.
15

Place the second cake on top of the first.
16

Spoon the rest of your ganache over the top, letting it drip over the sides.
17

Garnish the cake with the raspberries, pistachios and shaved white chocolate pieces.
18

Allow the chocolate to set for at least 30 minutes and serve.