I remember lightly sleeping that night in preparation of this cake. This is a chocolate cake, raspberry filling, and a chocolate ganache poured all over. It’s decorated with Fleur de Sel (salt) and some coco powder. Salt with chocolate? It’s a perfect combination–think Snickers. The salt boosts the flavor of the chocolate. Many chocolatiers have sea salt crusted truffles of some sort.
While I went into the competition for taste I ended up winning for presentation.
Here’s the recipe:
Edel’s Chocolate Cake
2 cups all purpose flour or cake flour (I used Softasilk)
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup coffee
3/4 cup buttermilk
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 teaspoon vanilla
4 ounces melted unsweetened chocolate
Heat oven to 350°
Grease and flour baking pan, 13x9x2 inches, or two 9 inch or three 8 inch round layer pans.
Measure all ingredients into large mixer bowl.
Mix on low speed, scraping bowl constantly, 1/2 minute.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan(s).
Bake until wooden pick inserted in center comes out clean, oblong 40 to 45 minutes, layers 30 to 35 minutes.
Chocolate Ganache Recipe
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)
Place the chocolate and cream into a medium bowl. Heat the chocolate and cream over a pot of slightly simmering water (double boiling method). Add in rum if desired. Mix lightly with a spatula until smooth.
Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
I didn’t put in the recipe for my raspberry filling. I haven’t found a good one.