Chocolate cake with raspberry ganache with secret candy recipe (Lacto-ovo)

[Guest guest]

Warning Calorie Alert! The author of this e-mail does not accept responsibility

for the gaining of weight from eating this cake.

 

Chocolate Cake with Raspberry Ganache (simple, honestly)

1 box your favorite brand chocolate cake OR your favorite home made chocolate

cake (read the box, some have beef fat in them, like Wal Mart's brand)

 

Bake cake in 2 layers, cool completely. Using either a long bread knife

or dental floss, slice each layer into 2 layers, giving you 4 layers

total. Reserve the prettiest top layer for the top of your cake. I find

it is a bit easier if the cake is put in the freezer until very cold

but not frozen - about a half hourish. Generally about as long as it

takes to make the raspberry ganache.

 

 

 

 

Raspberry Ganache

1 jar seedless raspberry jam or 1 jar seedless All Fruit raspberry jam

11/2 (one and one half)  pounds milk chocolate, chopped (please don't use semi

sweet chocolate chips - ick yuk ptooie)

1 cup heavy whipping cream

 

Melt the chocolate in top of a double boiler, stirring gently now and

then. When it has melted completely, remove the pan from the double

boiler or stove top, wiping off the bottom if you used the double

boiler method. (Microwave it if you have one, I don't and don't want.)

Add the jar of seedless raspberry jam (it is about a cup, 15 ounces,

something like that) and HALF of heavy whipping cream. Stir all

together. If it is thicker than normal thick frosting, add more

whipping cream, all the way to the entire cup measurement.

 

 

 

 

Chocolate Glaze

1 pound milk chocolate, chopped

2/3 cup heavy whipping chocolate

Melt chocolate in double boiler or microwave oven. Remove from heat.  Add heavy

whipping cream, stirring well.

 

To Assemble the Cake

 

Put one of the layers of chocolate cake on your serving plate. To keep

the plate pristine, cut four strips of waxed paper and put them under

the edges of the cake.  (After decorating, pull waxed paper strips from under

the cake and throw them away. Put one third of the raspberry ganache on top

of the cake layer Work gently so you don't pull a lot of cake crumbs

into the ganache layer. It won't ruin the cake or change the flavor,

but it is good practice. Top with another layer of cake and the second

third of the ganache, spreading it out. Top with the third layer of

cake and the last of the ganache. Top with the last layer of cake, cut

side down.

 

 

 

To finish cake, pour chocolate glaze over the top. Chocolate frosting

would work as well but to be honest, it would give you a cake that is

so sweet that it is almost too much.

 

 

To Decorate (If you really must gild the lily)

 

Put several fresh raspberries or chocolate curls on top. In the past, when I've

wanted to make it even fancier looking, I've melted white chocolate (or white

chocolate coating), poured it into a plastic bag, snipped off an edge of the bag

and did squiggles or stripes of white chocolate over the top, going down the

sides slightly.

 

Another fancy schmancy thing you can do is to melt white chocolate and put in

one plastic bag (or if you have the real deal for cake decorating) and milk

chocolate in another bag. Free form 2 designs on waxed paper, lone in white

chocolate, one in milk chocolate, et harden, peel off of waxed paper and stick

into chocolate glaze using a little of the chocolate glaze to secure them. (Not

laying flat, standing upright.) Arrange chocolate curls around the white and

chocolate shapes. Make a quarter sized recipe of chocolate frosting, put in

pastry bag and star tip and do a swirl all around the bottom of the cake. Gah.

I'm getting sick just thinking of all the sugar.

 

OR:

Forget the glaze, just shake a little powdered sugar over the top.

 

Raspberry Filled Chocolate Candy

Make a recipe of the raspberry ganache (above)

Chill in refrigerator

With melon baller (or small spoon), scoop out ganache, then roll into balls.

Place the balls of ganache on parchment paper or waxed paper, let chill again in

the refrigerator.

 

Melt about a pound of semi sweet or milk chocolate. Dip each ball of raspberry

ganache in chocolate, then place back on parchment paper or waxed paper. Let

harden, trim off any tails or drips of chocolate.

 

Please don't tell anyone how simple it is to make these. Let's let it be our

secret.

 

Variation

Dip raspberry ganache in white chocolate or pink colored (buy it that way or use

paste food coloring) candy coating. (sometimes called bark)

 

You can make these then freeze. Pull them out of the freezer, let come to room

temperature on waxed paper (they may sweat, this is why you let them defrost

like this). Wipe gently with paper towel, if they have sweated while defrosting,

then serve or put in fancy tins or jars to give as presents.

 

Jeanne in GA

PS: For families of 1 or 2, cut one good size slice for each person in house

then get the rest of the cake out of there. Give it to the neighbors, other

family members, take it to work, just get rid of it!!!!!!! Serve with coffee

made from freshly ground coffee beans or ice cold milk.

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Hee hee Jeanne! This is my policy -- and as a result, I'm very popular at

work.

 

Audrey S.

 

On Tue, Jun 23, 2009 at 12:04 PM, Jeanne B <treazured wrote:

 

>

>

> Jeanne in GA

> PS: For families of 1 or 2, cut one good size slice for each person in

> house then get the rest of the cake out of there. Give it to the neighbors,

> other family members, take it to work, just get rid of it!!!!!!! Serve with

> coffee made from freshly ground coffee beans or ice cold milk.

>

>

[Guest guest]

I'll bet your husband is very popular at work!

 

Audrey S.

 

On Tue, Jun 23, 2009 at 1:16 PM, Jeanne B <treazured wrote:

 

>

>

> I love sending goodies to the guys that work with my husband. Get the

> temptation out of the house! Christmas before last, I sent almost 30 pounds

> (about 15 KG) of assorted chocolates in addition to the cookies and cakes,

> to the shop. By the time I finished making all the Christmas candies,

> cookies and cakes I didn't want a sweet until after Easter.

>

> Jeanne in GA

>

> .

>

>

>

 

 

 

[Guest guest]

OK, Jeanne...this is so not fair! This looks soooo yummy, but I'm trying to lose

a few pounds since I'm going to be in a friend's wedding in  Aug.Traci in Texas

(saving the recipe anyway!)

 

--- On Tue, 6/23/09, Jeanne B <treazured wrote:

 

Jeanne B <treazured

Chocolate cake with raspberry ganache with secret

candy recipe (Lacto-ovo)

,

Tuesday, June 23, 2009, 12:04 PM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Warning Calorie Alert! The author of this e-mail does not accept

responsibility for the gaining of weight from eating this cake.

 

 

 

Chocolate Cake with Raspberry Ganache (simple, honestly)

 

1 box your favorite brand chocolate cake OR your favorite home made chocolate

cake (read the box, some have beef fat in them, like Wal Mart's brand)

 

 

 

Bake cake in 2 layers, cool completely. Using either a long bread knife

 

or dental floss, slice each layer into 2 layers, giving you 4 layers

 

total. Reserve the prettiest top layer for the top of your cake. I find

 

it is a bit easier if the cake is put in the freezer until very cold

 

but not frozen - about a half hourish. Generally about as long as it

 

takes to make the raspberry ganache.

 

 

 

Raspberry Ganache

 

1 jar seedless raspberry jam or 1 jar seedless All Fruit raspberry jam

 

11/2 (one and one half)  pounds milk chocolate, chopped (please don't use semi

sweet chocolate chips - ick yuk ptooie)

 

1 cup heavy whipping cream

 

 

 

Melt the chocolate in top of a double boiler, stirring gently now and

 

then. When it has melted completely, remove the pan from the double

 

boiler or stove top, wiping off the bottom if you used the double

 

boiler method. (Microwave it if you have one, I don't and don't want.)

 

Add the jar of seedless raspberry jam (it is about a cup, 15 ounces,

 

something like that) and HALF of heavy whipping cream. Stir all

 

together. If it is thicker than normal thick frosting, add more

 

whipping cream, all the way to the entire cup measurement.

 

 

 

Chocolate Glaze

 

1 pound milk chocolate, chopped

 

2/3 cup heavy whipping chocolate

 

Melt chocolate in double boiler or microwave oven. Remove from heat.  Add heavy

whipping cream, stirring well.

 

 

 

To Assemble the Cake

 

 

 

Put one of the layers of chocolate cake on your serving plate. To keep

 

the plate pristine, cut four strips of waxed paper and put them under

 

the edges of the cake.  (After decorating, pull waxed paper strips from under

the cake and throw them away. Put one third of the raspberry ganache on top

 

of the cake layer Work gently so you don't pull a lot of cake crumbs

 

into the ganache layer. It won't ruin the cake or change the flavor,

 

but it is good practice. Top with another layer of cake and the second

 

third of the ganache, spreading it out. Top with the third layer of

 

cake and the last of the ganache. Top with the last layer of cake, cut

 

side down.

 

 

 

To finish cake, pour chocolate glaze over the top. Chocolate frosting

 

would work as well but to be honest, it would give you a cake that is

 

so sweet that it is almost too much.

 

 

 

To Decorate (If you really must gild the lily)

 

 

 

Put several fresh raspberries or chocolate curls on top. In the past, when I've

wanted to make it even fancier looking, I've melted white chocolate (or white

chocolate coating), poured it into a plastic bag, snipped off an edge of the bag

and did squiggles or stripes of white chocolate over the top, going down the

sides slightly.

 

 

 

Another fancy schmancy thing you can do is to melt white chocolate and put in

one plastic bag (or if you have the real deal for cake decorating) and milk

chocolate in another bag. Free form 2 designs on waxed paper, lone in white

chocolate, one in milk chocolate, et harden, peel off of waxed paper and stick

into chocolate glaze using a little of the chocolate glaze to secure them. (Not

laying flat, standing upright.) Arrange chocolate curls around the white and

chocolate shapes. Make a quarter sized recipe of chocolate frosting, put in

pastry bag and star tip and do a swirl all around the bottom of the cake. Gah.

I'm getting sick just thinking of all the sugar.

 

 

 

OR:

 

Forget the glaze, just shake a little powdered sugar over the top.

 

 

 

Raspberry Filled Chocolate Candy

 

Make a recipe of the raspberry ganache (above)

 

Chill in refrigerator

 

With melon baller (or small spoon), scoop out ganache, then roll into balls.

Place the balls of ganache on parchment paper or waxed paper, let chill again in

the refrigerator.

 

 

 

Melt about a pound of semi sweet or milk chocolate. Dip each ball of raspberry

ganache in chocolate, then place back on parchment paper or waxed paper. Let

harden, trim off any tails or drips of chocolate.

 

 

 

Please don't tell anyone how simple it is to make these. Let's let it be our

secret.

 

 

 

Variation

 

Dip raspberry ganache in white chocolate or pink colored (buy it that way or use

paste food coloring) candy coating. (sometimes called bark)

 

 

 

You can make these then freeze. Pull them out of the freezer, let come to room

temperature on waxed paper (they may sweat, this is why you let them defrost

like this). Wipe gently with paper towel, if they have sweated while defrosting,

then serve or put in fancy tins or jars to give as presents.

 

 

 

Jeanne in GA

 

PS: For families of 1 or 2, cut one good size slice for each person in house

then get the rest of the cake out of there. Give it to the neighbors, other

family members, take it to work, just get rid of it!!!!!!! Serve with coffee

made from freshly ground coffee beans or ice cold milk.