Yellow Layer Cake with Raspberry Filling and Chocolate Ganache Topping
Hey everyone! This is Saieh here with one of my most impressive creations to date. I made this cake for my sister’s 21st birthday and my family’s jaw dropped at the sight of it. The cake is moist and combines well with the sweetness and tang of the raspberry filling and the richness of the ganache topping. I had a great time making this cake, and I hope you all enjoy it too! :)
YELLOW CAKE RECIPE
2 sticks of butter
3 cups minus 3 tbsp of all-purpose flour
1 tbsp of baking powder
1 tsp of salt
1 3/4 cups of sugar
2 tsp of vanilla extract
1 1/4 cup of milk
Preheat oven to 350 ˚F. Butter two 8x2 round cake pans and line with parchment, then butter and flour.
In a small bowl, sift together flour, salt, and baking powder. In a large bowl, beat together butter and sugar until light and fluffy. Beat in one egg at a time then add vanilla extract. Then add in 1/3 of the flour mixture and mix, then add half of the milk. Continue to alternate additions until fully combined (careful not to overmix).
Divide batter evenly between both cake pans and smooth the tops. Bake until golden brown, about 30-35 mins. Transfer to wire rack and cool for 20 mins. Invert cakes, remove from pans, and peel off parchment. Re-invert then allow to cool completely.
2-12 oz packages of frozen sweetened raspberries
1/3 cups of water
1 1/2 cups of sugar
2 tbsp of lemon juice
1 tsp of lemon zest
5 tbsp of corn starch in 1/2 cup of cold water
Combine raspberries, water, sugar, lemon juice, and lemon zest in a saucepan. Bring to boil and let it go for 20 mins. Strain in a fine mesh strainer to remove seeds, then return to heat. Add in cornstarch and whisk. Simmer for 5 mins and stir occasionally. Remove from heat and allow to come to room temp. Put plastic wrap directly on top of raspberry sauce so a skin doesn’t form, then place in fridge until ready to go!
CHOCOLATE GANACHE RECIPE
16 oz of finely chopped semisweet chocolate
2 2/3 cup of heavy cream
1 tsp of corn syrup
Place chocolate in a heatproof bowl. Add heavy cream to a saucepan and bring it to a simmer, then add to the chocolate. Let the mixture sit for a couple mins, then gently whisk together and add the corn syrup. The ganache will look super loose when you first start mixing it, and you may think you did it wrong, but, you didn’t! Keep mixing it and it’ll come together. Let it cool to room temperature, then move it to the fridge so it can thicken.
Note: if you don’t have corn syrup, you can substitute using agave nectar or honey.
ASSEMBLING THE CAKE
Once the cakes are cooled, cut them in half. Place one of the bottom layers of the cake on your serving dish, then place some squares of parchment paper under the edges (makes for easy cleanup!). Take 1/3 of the raspberry filling and spread it around the cake layer; leave about 1/2 inch away from the edge. Repeat that process until all of the cake layers are stacked. Then take the chocolate ganache and pour (yes, pour) over the top of the cake. Make sure it gets all around the sides, then even it out with a spatula. Cover the cake with a dome (not plastic wrap) and let it set in the fridge for 2 hours, then it’s ready to go!
Extra note: You may end up with some extra raspberry filling and chocolate ganache, DONT THROW THEM AWAY! I found some great ways to repurpose them to make sure all my hard work didn’t go to waste. There’s no point in spending all that money and time on these things if they’re not getting used completely, right?
If you end up with extra raspberry filling, I like to mix it with my Greek yogurt for some extra sweetness. You can also use it as a spread with your bread and butter in the morning, or every as a cheesecake topping!
I ended up with a lot of extra chocolate ganache, but it worked out great because I made cake pops later that week for my friend’s birthday. I’ll post the recipe later so you all can try it. For now though, just keep the ganache in and air right container and stored in the refrigerator. It should be safe to keep like that for two weeks.