The cake itself tasted fabulous! Each layer tasted perfect which is a huge relief for me seeing I am typically not a baker.
Punch Drunk Love Cake
recipe by Sabrina W. for eat.drink.and be merry.
yields 2 8" round cakes or 1 9"x13" sheet cake
for the cake layer
1 box chocolate cake mix (I wouldn't go for super moist, just regular is fine because it is better for soaking)
ingredients for cake mix (eggs, oil, etc)
1 cup chocolate liqueur
for the raspberry cream
2 cups heavy whipping cream
2-8oz containers of mascarpone cheese
1 1/2 cup powdered sugar, plus additional 3 heaping tablespoons for rasp.puree
2 teaspoons vanilla extract
1-12oz bag frozen raspberries
for the ganache
8oz of semi-sweet chocolate gallets
2 tablespoons powdered sugar
1 cup heavy cream
The chocolate cake layer needs time to soak so I recommend making the chocolate cake the night before. Once cooled, remove from pan and transfer to baking sheets lined with wax paper. Even out layers with a serrated knife by carefully slicing a thin layer off the top. Drizzle chocolate liqueur over layer(s) and place in your refrigerator over night. The cake really only needs an hour to soak but the more time you give it the more flavor with come through.
For the ganache, place gallets in a bowl with sugar and heat a the heavy cream on med heat until you see a few boiling bubbles. Immediately pour cream over chocolate and let sit for 2 minutes. Stir with a whisk and set aside in fridge to cool for about 30 minutes. You want the ganache spreadable but not too loose.
Start the raspberry cream by making the cream the same way you would for my White Chocolate Almond Cream Cake. Set aside cream in the fridge. Drain the frozen raspberries, and puree them in a food processor with the powdered sugar. Feel free to add more or less sugar to your taste. Puree for 1 minute or until thoroughly blended. The seeds won't blend, you can strain them out if you wish. I left them because they really don't bother me. Gently fold raspberry puree in whipping cream and set aside.
Assemble the cake(s) by spreading out the raspberry cream and then topping with ganache. A cake spatula works wonderfully here because it allows you to evenly spread out the layers. Let cool in refrigerator for 30 minutes. Garnish with chocolate shavings and serve.
Enjoy and Happy Valentine's Day! :)
for a printable version of this recipe click here