Eggless chocolate ganache raspberry cake. Steps Mix the milk with the vinegar and let it rest Take the butter (at room temperature)and with the help of an electric whisker whisk it till its consistency becomes like cream cheese/whipped cream. Mix the milk with the vinegar and let it rest. Take the butter(at room temperature)and with the help of an electric whisker whisk it till its consistency becomes like cream cheese/whipped cream.
Add the eggs one at a time, mixing after each addition.
For the ganache, add cream in a heavy bottom pan and let it come to a boil on medium flame.
Raspberry and Chocolate Ganache Fillings: Place your leveled bottom cake layer on a cake plate.
You can have Eggless chocolate ganache raspberry cake using 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Eggless chocolate ganache raspberry cake
- You need 3 cup of flour.
- Prepare 2 of and a half cup caster sugar.
- Prepare 240 grams of unsalted butter.
- It's 1/4 of th cup cocoa.
- You need 2 table spoon of baking powder.
- Prepare 1/2 teaspoon of baking soda.
- It's 2 cups of milk mixed with cider vinegar (1tsp).
- It's 1 tsp of vanilla extract.
- Prepare 1/4 tsp of salt.
Spread the red raspberry preserves onto this bottom layer to taste. Place chopped chocolate in medium bowl. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. In a mixing bowl, assemble the flour, cocoa powder, sugar, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform.
Eggless chocolate ganache raspberry cake instructions
- Mix the milk with the vinegar and let it rest.
- Take the butter(at room temperature)and with the help of an electric whisker whisk it till its consistency becomes like cream cheese/whipped cream. Whisk for at least 5-7 minutes.
- Take the sugar and whisk it with the already whisked butter for at least 2 minutes..
- Take the dry ingredients now and mix them all together in a different container..
- Now alternatively add the dry ingredients and the milk in the butter and sugar foam while continuing whisking. Add the dry ingredients first then the milk and then it should end with the dry ingredients..
- The batter is ready! Preheat the oven at 170°C and bake it for 25-28 minutes.
- The cake will be very moist but very tasty, so be careful with taking it out of mold or else it will break.
- Now decorate the cake with chocolate ganaché and raspberry punch filled inside and rainbow whipped cream dressing outside ♥️ If you have any doubts about the dressing or the batter, feel free to ask me in the comments ✌🏻✌🏻.
Raspberry Chocolate Ganache Cake is perfect for birthdays, holidays, or any celebration. This cake looks gigantic, but it's actually a two-layer, not a three-layer, cake! There are some major layers going on inside here - we've got whipped cream that's sweetened with raspberry jam, and of course, our decadent chocolate ganache. Sift together the four, cocoa powder, baking power, baking soda, and salt. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay.