Chocolate Raspberry Cake

A friend from out of town came for a visit this past weekend. As his birthday was coming up I made him a chocolate raspberry cake for his birthday as he requested. For this I used a dark chocolate ganache to ice the cake, filled with some of the raspberry custard I still had left over and lots of extra raspberries, and the now fixed chocolate cake recipe I have posted here.

Enjoy!

Chocolate Raspberry Cake

Ingredients:

1 batch of Chocolate Cake
1 batch Dark Chocolate Ganache

Filling:

2/3 cup Raspberry Custard
1-12 oz container of fresh raspberries, or an equal amount of frozen
2 tbsp cornstarch

Preparation:

Prepare the cake as instructed. While the cake is baking prepare the filling by heating the raspberry custard and fresh raspberries in a pot over low heat. Add the cornstarch mixed in a small amount of water and allow the mixture to thicken.

The filling before it was chilled.

Allow both the cake and the filling to cool. Once both have cooled prepare the ganache. Slice the cake in half to produce 2 layers. Carefully remove the top layer (this is easier done when the cake is partially frozen) and spread the filling out on the bottom layer. Place the top layer on the filling and pour the ganache over the cake.

Decorate as desired.