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- 3 ounces fine-quality semisweet chocolate
- 1 1/2 cups hot brewed coffee (I used espresso)
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- For ganache frosting
- 1/2 pound fine-quality semisweet chocolate
- 1/2 cup heavy cream
- 1 tablespoons sugar
- 1 tablespoons light corn syrup
- 2 tablespoons unsalted butter
- Special equipment: two 10- by 2-inch round cake pans (I used two 9 inch - I baked it a few minutes longer)
- 2 10-ounce bag frozen raspberries, thawed
- 1/2 cup sugar - i was a bit on the shy side when i measure it
- 2 tablespoons cornstarch
- vanilla pound cake
View Full Recipe at Picky Cook
Комментарии
08 января 2011
This is one beautiful cake. I made it for Xmas and Wow everyone loved it. I cheated and used Duncan Hines Chocolate cake mix but used the frosting here. Definitely the raspberries around the edge of the cake... smashing.
