Recipe: Perfect Eggless chocolate ganache raspberry cake

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Eggless chocolate ganache raspberry cake. Take the butter(at room temperature)and with the help of an electric whisker whisk it till its consistency becomes like cream cheese/whipped cream. Crecipe.com deliver fine selection of quality Chocolate & raspberry cake eggless recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate & raspberry cake eggless recipe and prepare delicious and healthy treat for your family or friends.

This cake looks gigantic, but it's actually a two-layer, not a three-layer, cake! There are some major layers going on inside here - we've got whipped cream that's sweetened with raspberry jam, and of course, our decadent chocolate ganache. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. You can cook Eggless chocolate ganache raspberry cake using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Eggless chocolate ganache raspberry cake

1. Prepare 3 cup of flour.
2. It's 2 of and a half cup caster sugar.
3. It's 240 grams of unsalted butter.
4. You need 1/4 of th cup cocoa.
5. It's 2 table spoon of baking powder.
6. You need 1/2 teaspoon of baking soda.
7. Prepare 2 cups of milk mixed with cider vinegar (1tsp).
8. It's 1 tsp of vanilla extract.
9. It's 1/4 tsp of salt.

Heat until the mixture is wet and the sugar begins to melt. For ganache, in a small saucepan over low heat, melt chocolate chips with cream; stir until smooth. Cool until slightly thickened, stirring occasionally. Spread ganache over top of cake, allowing some to drape over the sides.

Eggless chocolate ganache raspberry cake step by step

1. Mix the milk with the vinegar and let it rest.
2. Take the butter(at room temperature)and with the help of an electric whisker whisk it till its consistency becomes like cream cheese/whipped cream. Whisk for at least 5-7 minutes.
3. Take the sugar and whisk it with the already whisked butter for at least 2 minutes..
4. Take the dry ingredients now and mix them all together in a different container..
5. Now alternatively add the dry ingredients and the milk in the butter and sugar foam while continuing whisking. Add the dry ingredients first then the milk and then it should end with the dry ingredients..
6. The batter is ready! Preheat the oven at 170°C and bake it for 25-28 minutes.
7. The cake will be very moist but very tasty, so be careful with taking it out of mold or else it will break.
8. Now decorate the cake with chocolate ganaché and raspberry punch filled inside and rainbow whipped cream dressing outside ♥️ If you have any doubts about the dressing or the batter, feel free to ask me in the comments ✌🏻✌🏻.

For sauce, in a large saucepan, heat raspberries. In a mixing bowl, assemble the flour, cocoa powder, sugar, baking powder and baking soda, mix with a spoon and sieve once to make the mixture uniform. For the ganache, add cream in a heavy bottom pan and let it come to a boil on medium flame. Now pour the dark chocolate batter in the tin first, followed by light cocoa batter and then the vanilla batter. You can spread out evenly using a spatula or use a piping bag to spread evenly.