RASPBERRY CHOCOLATE GANACHE CAKE
- 1 box Duncan Hines German Chocolate cake mix
- 1 1/4 C water
- 1/3 C vegetable oil
- 3 large eggs
- 1 pt. fresh raspberries
- 1 jar Dickinson’s Pure Seedless Cascade Mountain Red Raspberry Preserves- 10 oz. (use 1/2 of the jar to 3/4 of the jar)
Preheat the oven to 325 degrees. Grease and flour 9 inch spring form pan. Follow package directions on cake mix box to mix. Bake cake in oven for 50 min. Let cool completely. When cake cools, cut evenly into two cakes. Place top half of cake, upside down, on cake plate and put small pieces of wax paper around sides to catch crumbs and ganache. Evenly spread approx. 1/2 to 3/4 of jar of raspberry preserves in the middle. Place the bottom part of the cake on the top for a flat surface.
- 8 ounces semi-sweet chocolate chips
- 3/4 C heavy whipping cream
- 2 T unsalted butter
- 1 T Chambord (raspberry liqueur-optional)
Place the chocolate chips in a medium size stainless steel bowl. Set aside. Heat the cream and butter in a medium size saucepan over med. heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Makes enough ganache to cover a 9 inch cake.
Cool the ganache in the refrigerator for about 10 minutes.
Spread the ganache over the cooled cake with a spatula on the top, then the sides. The frosting starts as liquid and hardens as it cools. Remove the was paper. Decorate with fresh raspberries around the sides and top. Serve with a dollop of whip cream and a sprig of fresh mint.