Chocolate Raspberry Ganache Cake
- 1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
- 1/3 cup all-purpose flour
- 1/3 cup cornstarch
- a pinch baking soda
- 3 large whole eggs
- 3 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/3 cup water
- 1/3 cup sugar
- 1/3 cup raspberry liqueur such as Chambord
- 1 1/4 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1 pound semisweet or bittersweet chocolate (not unsweetened), chopped coarse
- 1/2 cup seedless raspberry jam
- 1 cup heavy cream
- 8 ounces semisweet or bittersweet chocolate (not unsweetened), chopped coarse
- Garnish: fresh raspberries
- Make génoise:
- Preheat oven to 350°F. Butter an 9-inch round cake pan (about 2 inches deep) and line
- bottom with a round of parchment paper or foil.
- In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
- In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture
- over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from
- heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in
- Sift one third cocoa mixture over egg mixture and fold in. Sift and fold in remaining cocoa
- mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in
- middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of
- pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up.
- Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw
- génoise before assembling cake.
- Make syrup:
- In a small saucepan bring water and sugar to a boil over moderately low heat, stirring
- occasionally until sugar is dissolved. Cool syrup and stir in liqueur. Syrup may be made 1
- week ahead and chilled, covered.
- In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove
- pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let
- stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered,
- at least 2 hours and up to 3 days.
- Let ganache stand at room temperature until slightly softened and pliable but still cool. With a
- whisk or electric mixer beat ganache just until light and fluffy.
- Remove parchment paper from génoise and with a long serrated knife cut cake horizontally
- into 3 rounds.
- Invert top layer of génoise onto a spring form pan base or a 9-inch cardboard round and brush
- with one third syrup. Spread layer with half of jam and spread one third ganache over jam.
- Top ganache with middle layer of génoise and repeat layering of syrup, jam, and ganache.
- Top with third layer of génoise, smooth-side up, and brush with remaining syrup. Spread top
- and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes.
- Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1
- month. Thaw cake before proceeding.
- In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan
- to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and
- pour through a sieve set over a bowl. Cool glaze to room temperature.
- With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of
- cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal
- spatula. Let cake stand until glaze is set, about 5 minutes.
- Garnish cake with raspberries and keep at cool room temperature until ready to serve.