Double Drip Chocolate Raspberry Delight Cake
Needed to make
*2 8-inch round chocolate cakes that are split and tops are removed. *2 Batch's of my Raspberry Buttercream pre-made. *2 Batch's of chocolate ganache. *1 Tiny batch of white chocolate ganache. *A small package of fresh raspberries.
Ganache
*3/4 cup of semi-sweet chocolate chips or white *1/4 cup of whole milk *1 tablespoon of unsalted butter *1/16 teaspoon of salt
Step 1: Heat the milk, butter and salt in the microwave until just before boiling. Step 2: Pour over the chocolate chips and let sit for a minute. Step 3: Whisk until all chocolate is melted.
Putting it all together
Step 1: Use a dab of buttercream to glue bottom of cake to cake round. Step 2: Place each layer on top of a even spread layer of buttercream, turning over the last one to use the bottom as a top. Step 3: Crumb coat the sides of cake only, Then place in freezer for 5 to 15 minutes, until buttercream is firm to the touch. Step 4: Using one batch of ganache, drip over the edges until all the way around. Place into freezer for a few minutes until chocolate is firm to the touch. Step 5: Place some buttercream on the top of cake, then place a cake round on top. Using pressure, firmly hold cake, one hand on top and other on bottom, then flip cake over. Remove the top cake round. Step 6: Place an even layer of buttercream on top of cake and place into freezer until it is firm to the touch. Step 7: Using second batch of ganache, pour on top of cake and allow it to drip over the sides. Place back in freezer until chocolate is firm to the touch. Step 8: Using fresh raspberries, place on top in a circle around the edges and a few in the middle. Step 9: Taking your white chocolate ganache, drizzle over the top of cake, getting some on each raspberry.
Now just wait for cake to return to room temperature, and cut and serve!
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