Raspberry-Chocolate Ganache Torte:
Ingredients:
– Buttermilk:
– 1 cup 2% milk, at room temperature
– 1 tablespoon white vinegar
– Chocolate Cake:
– 1 3/4 cup all-purpose flour
– 1 cup granulated sugar
– 1 cup packed dark brown sugar
– 3/4 cup Dutch-processed cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon kosher salt
– 1/2 cup vegetable oil
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 cup brewed coffee, hot
– Raspberry American Buttercream:
– 1 pound unsalted butter, softened
– 1 cup vegetable shortening
– 1 teaspoon lemon juice
– 1/2 teaspoon vanilla extract
– A pinch of kosher salt
– 2 pounds powdered sugar, sifted
– 1 cup raspberry preserves or jam
– Chocolate Ganache:
– 12 oz dark, semi-sweet chocolate chips
– 3/4 cup heavy cream
– 1 teaspoon cognac (optional)
– To Garnish:
– Sprinkles or chocolate shavings (optional)
Directions:
1. Preheat oven to 350°F (177°C). Grease two 8″x3″ cake pans and line with parchment paper.
2. Make the Buttermilk: Mix milk and vinegar, let sit for 15 minutes.
3. Prepare Cake Batter: Combine dry ingredients. Mix oil, eggs, vanilla, and buttermilk separately, then add to dry ingredients along with coffee. Mix until combined. Divide batter between pans and bake for 30 minutes.
4. Allow cakes to cool and rest overnight.
5. Make Raspberry Buttercream: Beat butter and shortening, gradually add lemon juice, vanilla, salt, and powdered sugar. Mix in raspberry preserves.
6. Prepare Chocolate Ganache: Melt chocolate chips with heavy cream (and cognac, if using) until smooth.
7. Decorate Cake: Layer cakes with raspberry buttercream, coat with thin layer of icing, then apply thick layer. Add ganache on top and garnish as desired.
