Deep Chocolate Ganache Cake with Raspberry Filling

It was one of bestest friends, my Birchy Birch's 30th Birthday last week and I asked her a few weeks ago what cake she wanted me to make for the special occasion.  She said either a chocolate coconut cake or a chocolate raspberry cake.  I made a chocolate cake with coconut frosting last year so I opted for the new choice.  I made it twice-once for Christmas Day as a trial run... so then I revamped the recipe and arrived at this.  It is a very dense, rich cake so be prepared.  However, if you love raspberries and chocolate, it was delicious!

8 oz unsweetened chocolate
8 oz semi sweetened chocolate
7 eggs, separated
1 c all purpose flour
1 c butter, softened
2 c sugar, divided
1 1/2 tsp vanilla extract

9 oz semi sweetened chocolate
1 c heavy whipping cream
1/4 c milk chocolate morsels

8 oz frozen raspberries, thawed and drained
3 tbsp seedless raspberry preserves
1 tbsp sugar
4-6 oz fresh raspberries (for top of cake)


Preheat oven to 300 F.  Grease two 9 inch cake pans and line with waxed paper.  Grease waxed paper and dust with flour.  Set aside. 

To make cake: melt the 8 oz of unsweetened and 8 oz of semi sweetened chocolate in a microwave safe bowl on 50%, being sure to stir every 45-60 secs so chocolate does not burn.  Cool and beat in egg yolks.  In a large bowl, beat butter, 1 1/2 c sugar, and vanilla until light and fluffy.  Add chocolate mixture and beat until smooth.  Stir in flour until just combined.  In another large bowl, beat egg whites until frothy.  Add the remaining 1/2 c sugar 1 tbsp at a time, beating on high speed with a hand mixer until all sugar has been added and it makes stiff peaks.  Fold egg white mixture into the chocolate mixture in thirds.  Evenly spread into prepared pans and bake for 45 minutes or until the toothpick comes out clean.

To make frosting:  In a medium saucepan, heat cream until just boiling, stirring occasionally so not to burn.  Stir in 9 oz of semi sweetened chocolate and milk chocolate.  Remove from heat and continue stirring until all chocolate is melted and mixture is smooth.  Place cling wrap over top, pressing down so that wrap touches surface of chocoalte (to avoid a skin forming) and place in frig until it is spreadable.

To make filling:  Combine thawed and drained frozen raspberries with raspberry preserves and 1 tbsp of sugar.

To build cake: remove waxed paper from cake. Starting one inch in from the outside of cake, dig out approximately a 1/4 inch of cake.  Spoon in raspberry filling.  Top with second layer and frost top and sides of cake.  Top with fresh raspberries if desired.  Serve immediately.

Golden Apple Snack Cake

Since it has felt like Fall the last few days, I decided I'd make a Fall-ish dish :)  Delicious warm with cool whip!!  It has apples so it's completely healthy, right?!

1 stick of butter, softened
1 c sugar
1 egg
1 c all purpose flour
1/4 c packed brown sugar
1/2 tsp baking soda
1/2 tsp cinnamon
2 1/2 c chopped peeled apples (about 3 small Granny Smith Apples)

Preheat oven to 350 F.  In a large bowl, cream butter and sugar.  Add egg and blend well.  In a small bowl combine, flour, brown sugar, cinnamon, and baking soda.  Gradually beat into butter mixture.  Fold in apples.

Transfer to a greased 9x9 square pan.  Bake at 350 F for 40-45 minutes or until a toothpick inserted in center comes out clean.  Cool on rack.  Serve warm with cool whip and ice cream.

Peanut Butter Chocolate Cake

I've made this cake before and it was a hit so I made it last weekend for my dad's birthday and the "not party" party that we had Saturday.  I think it tastes like a cake version of Peanut Butter Blossom cookies.  It was pretty hot out last week and our central AC was in overdrive so the butter based icing didn't hold up too well.  If you're making this in the heat, I would suggest keeping it refrigerated till you're ready to serve.

cake:
2 c flour
2 tsp baking powder
3/4 c butter, salted
1 1/3 c sugar
2 eggs
3/4 c creamy peanut butter
1 tbsp vanilla extract
1 c milk

icing:
3/4 c butter, salted
1 1/4 c confectioner's sugar
2 tbsp milk
1 tsp vanilla extract
1 16oz jar of Hershey fudge topping

Preheat oven to 350 F.  Grease and flour 2 9inch pans.  Sift flour and baking powder into small bowl.  Combine milk and vanilla extract in a measuring cup.  In large bowl, cream together the butter and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in peanut butter.  Beat in flour mixture alternating with milk mixture.  Pour batter into prepared pans.  Bake for 25 to 30 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes and then remove from pans onto cooling rack to cool completely.

In a large bowl, cream butter till smooth.  Slowly beat in confectioner's sugar.  Blend in milk, vanilla, and Hershey fudge topping.  Keep refrigerated until ready to frost cake.

Frost bottom layer.  Top with second layer and frost entire cake.  Serve remaining frosting warm over top of each slice.