Prep 1 hr 30 mins
Cook 30 mins
Yum yum yum yum....Anyone who has ever tasted this amazing cake will tell you it is their new favorite. I have had people who tried it fifteen years ago who still talk about how good it is. Moist chocolate sour cream layers surround raspberry preserves and a real chocolate buttercream and are enrobed in a decadent chocolate ganache. INDULGE and fall in love.
- 4 ounces unsweetened chocolate, melted
- 8 tablespoons sweet butter
- 1 cup hot water
- 1 teaspoon instant coffee powder
- 2 cups sugar
- 2 eggs
- 1⁄2 cup sour cream
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 3⁄4 cup heavy cream
- 6 tablespoons sweet butter
- 9 ounces semisweet chocolate
- 1 ounce unsweetened chocolate
- 1 ounce semi-sweet chocolate chips
- 1 egg white
- 1⁄4 cup sugar
- 1 teaspoon dark rum
- 7 tablespoons sweet butter, at room temperature
- 1 (10 ounce) jar raspberry jam (I use seedless) or 1 (10 ounce) jar raspberry preserves (I use seedless)
- Preheat oven to 350°F and spray two 9" round layer pans with pan AND place a parchment circle on the bottom of each pan to make sure the cake doesn't stick.
- In a double boiler (you can do this slowly in the microwave if you feel confident), combine the butter, chocolate and coffee powder.
- Stir until mixture is smooth.
- Transfer to a large bowl and stir in sugar.
- In a small bowl, mix eggs and sour cream until well blended.
- Combine flour, baking soda, baking powder and salt.
- Alternately blend egg mixture and dry ingredients into chocolate mixture. Stir until the batter is smooth.
- Divide batter evenly and bake for 30 minutes.
- GANACHE: In a small saucepan, combine the heavy cream and butter.
- Stir over medium heat until butter melts and the mixture comes to a very gentle boil.
- Remove from the heat.
- Put chips into a food processor and start it, pouring the hot cream mixture through the feed tube. Process until smooth.
- Let stand in a bowl until cooled.
- DO NOT cool in the refrigerator.
- BUTTERCREAM: In the top of a double boiler (or in the microwave if you feel comfortable doing it), melt the chocolates.
- Stir until smooth.
- Remove from heat and cool.
- In the bowl of an electric mixer combine the egg whie and sugar.
- Set the bowl over hot, not simmering water.
- Do not let the water touch the bottom of the bowl.
- I have put a terry cloth dishtowel in the bottom of a large stock pot, then added some water. As long as the bowl is touching mostly towel, the eggs haven't "cooked"- you can also put a small wire rack at the bottom of the pot, making sure the water doesn't touch the bowl.
- Whisk the egg/sugar mixture until it is warm (about 110°) and all the sugar granules have been COMPLETELY dissolved.
- Transfer the bowl to the electric mixer and beat at medium speed for abut 5 minutes, until it is cool and has formed into a thick meringue.
- One tablespoon at a time, add the butter, beating completely until each piece is incorporated after each addition.
- Add the melted chocolate and rum.
- Continue beating for a few seconds until the buttercream is thick and smooth.
- ASSEMBLY: Place one of the cake layers on a cake plate or cardboard cake round.
- Then take four 2" widestrips of waxed paper and place them in a square shape under all four sides of the cake. This will "catch" any of the fluid ganache that drips down.
- Spread the top of this layer with the raspberry preserves, stopping about 1" from the edge, all around.
- You don't want the preserves to interfere with the chocolate ganache coating.
- Starting around the edge, lay dollops of the buttercream on top of the cake and spread it inward, covering the entire area of the top of the layer.
- Top with the second layer.
- Now is your opportunity to make your cake even by pressing down any high spots.
- This may result in some of the preserves or buttercream oozing out of the sides.
- Scrape tht away and if preserves are coming out of the sides, use additional buttercream to "spackle" that area.
- Any exposed preserves will tend to resist the ganache, leaving an exposed area.
- Using a metal offset spatula, spread the ganache evenly over the top and sides of the cake.
- There will be plenty of ganache, so pour an ample amount on the top of the cake, guiding it toward and down the sides.
- Scrape up any ganache that collects on the waxed paper strips and reuse it.
- Once the cake's top and sides are completely covered; set aside.
- You should remove the waxed paper strips once the ganache has solidified a bit in the refrigerator. You will have left over ganache. You can refrigerate it and put it into a piping bag. There will definitely be plenty to pipe rosettes or a full swag onto the bottom of the cake-- and them some.
- Be prepared to be showered with compliments on your culinary victory.
This is quite a sinful cake! I use plain low-fat yoghurt as a substitute for the sour cream for this cake just as I do for other recipes. We have this once in a year atleast and its always a delight to dig into it;)