Hi
I like high fat cake!
Love cake that is buttery and creamy.
Sounds terrible right? :D But I’ll reduce sugar as much as possible as
it is my preference for not too sweet cake.
This is the type of cake that my family enjoys
it. They love rich cake with thick
chocolate ganache.
This is my 1st time making chocolate ganache with
raspberry jam and it is also something new that my family was trying out.
Overall, this is a wonderful cake with a subtle
raspberry flavour on it and I enjoyed the process of making this cake too.
HAPPY BAKE ALONG!
INGREDIENTS
For the cake
3 oz Semisweet
or bittersweet chocolate (85g)
4 nos. Large
eggs, room temperature, lightly beaten
2 tsp Vanilla
extra
190gm Cake
flour
¾ tsp Baking
Powder
¼ tsp Salt
225g unsalted
butter, softened
1 ¼ cup Sugar (I reduced to 100g)
¼ cup Raspberry
jam (120g)
For the glaze
¼ cup Raspberry
jam (120g)
6 tbsp Heavy
cream (a little bit more for pourable consistency)
4 oz Bittersweet
chocolate (114g)
1 tbsp Raspberry
liquer (skipped)
METHODS
For the cake
Preheat oven to 165˚C. Grease d
line a 9” by 5” loaf pan and dust with flour.
Place the chocolate in a bowl and melt completely over a pot of
simmering water. Set aside to cool. Combine eggs and vanilla extract in a bowl
and lightly beaten. Combine the flour,
baking powder and salt in another medium mixing bowl.
Combine the butter and sugar in a mixing bowl and
cream with an electric mixer on medium high speed until fluffy, about 3
minutes, scraping down the sides of the bowl as necessary. With the mixer on medium low speed, pour in
the egg mixture in slow stream, stopping down the sides of the bowl after each
addition. After the last addition, mix
for 30 seconds on medium speed.
Scrape half of the batter and whisk in the raspberry
jam.
Whisk the melted chocolate into the remaining
batter.
Scape ½ of the raspberry batter into the loaf pan,
smooth the top then add ½ of the chocolate batter. Repeat the layers with remaining batter (or
drop dollops of each batter into the pan) then run a knife blade through the
batter to create marbling. Do not
overmix.
Bake the pound cake until it is golden and a toothpick
inserted in the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 10 minutes
before inverting it onto wire rack to cool completely.
For the glaze
Heat up the ¼ cup of jam until loose and brush the
warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup and
chocolate in a small pot and heat over medium, whisking until smooth. Stir in the liquer if using. Let stand until thickened, about 30 minutes,
spoon the glaze all over the cake, smoothing it over the top and sides of the
cake with small spatula. Let stand until
glaze firms up about 1 hour before slicing.
I did not make like the above. After heating the jam and making of the
chocolate glaze, I put them aside. I
will cut the cake into slices and spoon the glaze over each slice and serve.
Can store at room temperature for 2 days, wrap loosely
in plastic or keep in the fridge. Thaw
before serving.
I’m linking
my post to Bake Along. From 20-30
August, we are baking along this cake from Cake Keeper Cakes by Lauren
Chattman together with Zoe of Bake for Happy Kid, Joyce of Kitchen Flavours and Lena of Frozen Wings.