My chocolate cake is the BEST. I know, I know, probably every baker in League City and Dickinson claims theirs is the best, but mine really is.
And here’s why: When you think of chocolate cake, most people think of chocolate cake with layers of chocolate buttercream. Moist cake, even, and maybe even chocolate buttercream with real chocolate in it instead of just vanilla buttercream with some cocoa powder added.
Which is fine; if you want a basic chocolate cake.
But I don’t do basic cakes, obviously.
So today I’m taking you behind the scenes with how I make my chocolate cake. I call it my Extra Chocolate cake because it’s got so much extra chocolate in it.
First I start with incredibly moist, incredibly chocolatey chocolate cake layers.
I layer these with a layer of homemade raspberry ganache. What’s raspberry ganache, you ask?
A luscious mix of raspberry puree and white chocolate.
Why do I add this? Well, my chocolate cake is so intensely chocolate that it needs a little bright layer of something different to show it off fully. And raspberries and chocolate are best friends.
Next I add a layer of whipped chocolate ganache. This means I take chocolate ganache (which is just chocolate and cream) and I whip it up to make it a little lighter.
Then I add the next cake layer. And repeat, and repeat.
This whole cake is covered with chocolate ganache. Extra chocolate cake, remember?
And then to go above and beyond, I add a layer of chocolate drip down the sides.
Because why not?
This whole cake is topped with pure shaved chocolate for texture and fresh raspberries for some zing.
So in a simple chocolate cake you have moist chocolate cake, bright raspberry notes, fluffy ganache filling, smooth ganache outside, crunch from the shavings and zing from the raspberries.
Layers of flavor and texture was my goal with this cake. Because chocolate cake shouldn’t be basic.
If you want some of this in your life, you can order that here.
-Rachel
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