Page 105 - Passion4Baking The Magazine

FOR THE CAKES: FOR THE GANACHE:
2 ½ CUPS (300 g) ALL-PURPOSE FLOUR 3 CUPS + 2 tbsp (700 ml) HEAVY CREAM
¾ CUP (90 g) COCOA POWDER ¼ CUP + 2 tbsp (150 g) RUNNY HONEY
1 ½ tsp BAKING SODA 3 tbsp INSTANT ESPRESSO POWDER
½ tsp BAKING POWDER 21 oz. (600 g) DARK CHOCOLATE (66% COCOA
½ tsp SALT SOLIDS), CHOPPED
3 LARGE EGGS 1 CUP (225 g) UNSALTED BUTTER
1 ¾ CUP (375 g) GRANULATED SUGAR 7 OZ. (200 g) FRESH RASPBERRIES
2 tsp VANILLA EXTRACT
1 ¼ CUP (250 g) MAYONNAISE (NOT LIGHT)
1 ¼ CUP (300 ml) TEPID WATER OR STRONG COFFEE

Preheat the oven to 330°F (165°C). the water or coffee. Fold everything To assemble the cake, use a cake ring
Grease and line three 8-inch (20 cm) together with a rubber spatula. slightly bigger than the cakes. Put the
round cake pans. Divide the batter between the pans cake ring onto a lined baking sheet
Sift together the flour, cocoa powder, and bake on the middle rack for about and place one of the cakes in the ring.
baking soda, baking powder and salt. 20-25 minutes or until a cake tester Spread out a layer of the ganache
Set aside. comes out clean. and tumble over half the raspberries.
Put the eggs, sugar and vanilla into Let cool completely. Place the second cake on top and
a mixing bowl and beat on medium Make the ganache. Put the cream, repeat the process. Place the last
speed for 5 minutes. Scrape the honey and instant espresso powder cake on top, cover the cake ring with
inside of the bowl with a rubber into a small saucepan and bring to a plastic wrap and chill for a few hours.
spatula and beat for another 5 boil. Remove from the heat and pour You should have about half the
minutes. Scrape the inside of the over the chopped dark chocolate and ganache left. Release the cake from
bowl again and add the mayonnaise diced butter in 2-3 additions, stirring the ring and spread the rest of the
beating until just mixed in. well after each addition. Leave to cool. ganache over the top and sides of the
Sift the flour mixture into the batter Cover with plastic wrap and leave to cake. Transfer to a pretty cake stand
in two additions, alternating with set overnight at room temperature. or plate and serve.

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