Description
A towering chocolate cake with six velvety layers and raspberry-infused ganache, delivering a rich and decadent dessert experience.
Ingredients
Scale
- 5 oz premium unsweetened chocolate, melted and cooled slightly
- 2 cups all-purpose flour, spooned and leveled
- 2 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ¾ cup (1 ½ sticks) unsalted butter, thoroughly softened
- 1 ½ cups granulated white sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 ¼ cups whole milk, room temperature
- 18 oz premium bittersweet chocolate bars, finely chopped
- 1 ½ cups heavy whipping cream (minimum 35% milkfat)
- ⅓ cup high-quality seedless raspberry jam
- ¼ cup (½ stick) unsalted butter, cubed and room temperature
- A pinch of fine salt
- 1 ½ teaspoons pure vanilla extract
- 1 to 1 ½ cups semi-sweet mini chocolate chips
Instructions
- Preheat your oven to 175°C (350°F). Grease three 8-inch round cake pans, line with parchment paper, and dust with flour or cocoa.
- Melt 5 oz of unsweetened chocolate in a double boiler or microwave until liquid, then cool slightly.
- Cream the ¾ cup butter and 1 ½ cups sugar together for 3-4 minutes. Add the eggs one at a time, then the vanilla, and melted chocolate.
- Whisk the 2 cups flour, baking powder, and salt in a separate bowl. Alternately add the dry ingredients and the 1 ¼ cups milk to the creamed mixture until just combined.
- Divide the batter among the three prepared pans and bake for 25-30 minutes. Cool the cakes in the pans for 10 minutes before transferring to wire racks.
- Combine the 18 oz chopped chocolate, ¼ cup of butter, and a pinch of salt in a bowl.
- Heat the 1 ½ cups heavy cream and ⅓ cup jam over medium heat. Pour the hot mixture over the chocolate and let sit for 2 minutes before stirring until smooth.
- Let the ganache cool for 1-2 hours until thickened.
- Torte each cake in half to create six layers.
- Assemble the cake by stacking layers with ganache in between. Frost the outside with remaining ganache and apply mini chocolate chips to the exterior.
- Chill the assembled cake in the refrigerator for at least 4 hours before serving.
Notes
Use high-quality chocolate for the ganache for best results. The raspberry jam balances the sweetness without making the cake taste fruity.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate cake, dessert, ganache, baking, raspberry