Chocolate Raspberry Ganache Cake
1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste
(sift before measuring)
1/3 cup all-purpose flour
1/3 cup cornstarch
A pinch baking soda
3 large whole eggs
3 large egg yolks
2/3 cup sugar
1/4 teaspoon salt
1/3 cup water
1/3 cup sugar
1/3 cup raspberry liqueur, such as Chambord
1-1/4 cups heavy cream
2 tablespoons unsalted butter
2 tablespoons light corn syrup
1 pound semisweet or bittersweet chocolate (not unsweetened),
1/2 cup seedless raspberry jam
1 cup heavy cream
8 ounces semisweet or bittersweet chocolate (not unsweetened),
Garnish: fresh raspberries
Preheat oven to 350 degrees F. Butter a 9-inch round cake pan (about
2 inches deep) and line bottom with a round of parchment paper or
In a small bowl whisk together cocoa powder, flour, cornstarch, and
In a metal bowl whisk together whole eggs, yolks, sugar, and salt
until combined. Set mixture over a saucepan of simmering water and
continue to whisk until just lukewarm. Remove bowl from heat and
with an electric mixer beat mixture at high speed until it has
cooled and doubled in volume.
Sift one third cocoa mixture over egg mixture and fold in. Sift and
fold in remaining cocoa mixture, half at a time, in the same manner.
Pour batter into pan and smooth top. Bake genoise in middle of oven
30 minutes, or until it is firm to the touch and pulls away slightly
from side of pan. Invert genoise onto a rack and immediately invert
onto another rack to cool right-side up. Genoise may be wrapped in
plastic wrap and chilled one week or frozen 1 month. Thaw genoise
before assembling cake.
In a small saucepan bring water and sugar to a boil over moderately
low heat, stirring occasionally until sugar is dissolved. Cool syrup
and stir in liqueur. Syrup may be made 1 week ahead and chilled,
In a saucepan bring cream, butter, and corn syrup to a boil over
moderate heat and remove pan from heat. Add chocolate, swirling pan
to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk
ganache until smooth and transfer to a bowl. Chill ganache, covered,
at least 2 hours and up to 3 days.
Let ganache stand at room temperature until slightly softened and
pliable but still cool. With a whisk or an electric mixer beat
ganache just until light and fluffy.
Remove parchment paper from genoise and with a long serrated knife
cut cake horizontally into 3 rounds.
Invert top layer of genoise onto a springform pan base or
9-inchcardboard round and brush with one third syrup. Spread layer
with half of jam and spread one third ganache over jam. Top ganache
with middle layer of genoise and repeat layering of syrup, jam, and
ganache. Top with third layer of genoise, smooth side up, and brush
with remaining syrup. Spread top and side of cake smoothly with
remaining ganache. Chill cake until ganache is set, about 30
minutes. Cake may be assembled ahead, wrapped in plastic wrap, and
chilled 5 days or frozen 1 month. Thaw cake before proceeding.
In a saucepan bring cream to a boil and remove pan from heat. Add
chocolate, swirling pan to submerge chocolate in hot cream, and let
stand 2 minutes. Whisk glaze until smooth and pour through a sieve
set over a bowl. Cool glaze to room temperature.
With cake on a rack set over a pan (to catch drips) pour glaze
through sieve onto center of cake. Quickly spread glaze evenly over
top and sides of cake with a long, narrow, metal spatula. Let cake
stand until glaze is set, about 5 minutes.
Garnish cake with raspberries and keep at cool room temperature
until ready to serve.