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Butter-Chocolate Pound Cake with Chocolate Ganache and Raspberry Mousse

        Lifestyle | Cakes

Norman R. Davis created this recipe for Butter-Chocolate Pound Cake with Chocolate Ganache and Raspberry Mousse in the first season of TLC's  'Ultimate Cake Off'.

Norman R. Davis created this recipe for Butter-Chocolate Pound Cake with Chocolate Ganache and Raspberry Mousse in the first season of TLC's 'Ultimate Cake Off'.

Ingredients

3 sticks butter
2 1/2 cups granulated sugar
5 eggs
3 cups sifted cake flour
1/2 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1 pound butter
3 cups granulated sugar
5 eggs
3 cups sifted cake flour
2 teaspoons black coffee
1/2 teaspoon baking powder
1/2 cup Dutch Process cocoa
1 1/4 cup whole milk
1 teaspoon vanilla extract
16 oz heavy cream
16 oz couverture semi-sweet chocolate (chopped)
2 cups fresh raspberries
1 tablespoon unflavored gelatin
1 tablespoon lemon juice
4 cups heavy cream
4-Jan cup sugar

Preparation

  1. Have all ingredients at room temperature (except milk).
  2. Beat butter until light and fluffy.
  3. Add sugar and cream together until a light lemony color.
  4. Add one egg at a time, beat well after each addition.
  5. Sift flour twice, add baking powder to flour and sift once again.
  6. Add flour and cold milk alternately, mixing well after each addition (always start and end with the flour).
  7. Mix in vanilla.
  8. Pour into well-greased pans.
  9. Bake at 350 degrees F for about one hour or until it tests done with a toothpick.
  10. Have all ingredients at room tempurature (except milk).
  11. Beat butter until light and fluffy.
  12. Add sugar and cream together until a light lemony color.
  13. Add one egg at a time, beat well after each addition.
  14. Sift flour twice, add baking powder and cocoa to flour and sift once again.
  15. Add flour and cold milk alternately, mixing well after each addition (always start and end with the flour).
  16. Mix in coffee and vanilla.
  17. Pour into well-greased pans.
  18. Bake at 350 degrees F for about one hour or until it tests done with a toothpick.
  19. Place cream in a saucepan over high heat and bring to a boil.
  20. Add chocolate to cream.
  21. Beat vigorously until thoroughly mixed.
  22. The mix will solidify as it cools.
  23. In a saucepan combine 1-1/2 cups raspberries and sugar.
  24. Heat and stir over medium heat until it turns to a liquid.
  25. Stir in gelatin.
  26. Scrape mixture in a large bowl and let cool 5 minutes.
  27. Mix in heavy cream until well combined.
  28. Fold in 1/2 cup fresh raspberries.
  29. Chill.

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