WARNING WARNING WARNING. This is totally delicious, decadent, moist, chocolately and way over the top. This is one of those miracle recipes which truly deserves the name heavenly. I have really become a big fan of Rose’s genoise recipes. As I said once before, that her recipe has replaced Julia’s in my go to repertoire. This one is no exception. Very moist, even without a syrup and totally chocolatey without being cloying. A great base for any chocolate dessert. I did notice after I was finished making it that Marie had noted a new mixing method. It was too late for me to try it (although I didn’t have any problems following the original recipe) but I will check it out at another time. I would definitely tell everyone to try this cake at least once, you will make it over and over again. Even if all you do is the genoise base, you will never regret it. Oh so very good. I do have to warn you all again that if you go the whole nine yards and make this cake, it is very rich. This is definitely not a recipe to serve after a big meal. I think it is one of those extravagances where you brew a pot of wonderful rich coffee, get out the cordials, the best china and napery and invite several of your closest friends over for dessert. This one will definitely show them how much you value their friendship. It truly is heavenly. Okay, let’s bake.
This is one of those assembly type recipes. Everything can be made a day or so ahead and then just assemble the cake the day you want to serve it so it easily fits into the busiest of schedules and none of the components takes very much time to put together. First, the genoise base.
Chop the chocolate finely and put it into a medium saucepan. Pour on the boiling water and stir to combine and moisten the chocolate. Cook the chocolate over low heat until it reaches a pudding like consistency. Mine took several minutes longer than the stated 5 minutes but when dealing with chocolate and water I prefer to proceed very slowly to prevent the chocolate from seizing and everyone has a different idea of what low heat is so just proceed carefully and all will be well. Cover the chocolate and set aside to reach room temperature.
Beat the whole eggs and sugar until combined and then warm them, stirring constantly, over a pan of simmering water until they are luke warm. Using a stand mixer, beat the egg mixture for at least 5 minutes until it triples in volume and is very fluffy.
Sift the flour over the egg mixture in three additions and carefully fold the flour in between each addition. Add the chocolate mixture and gently fold it into the eggs being careful not to deflate the mixture. Divide the batter between two prepared cake pans and bake at 350 degrees for 25 – 30 minutes or until done.
Immediately unmold the cakes onto a rack and then reinvert the cakes onto a rack so the top side is up. Cool completely.
Meanwhile, make the cocoa syrup. In a small saucepan, combine the sugar and cocoa. Add a bit of the boiling water to moisten the ingredients, then add the rest of the water. Bring the mixture to a roiling boil. Remove from the heat and allow to cool slightly, then stir in the Chambord.
To make the raspberry sauce, thaw the raspberries in a sieve over a bowl to collect the juices. You will need about 1/2 cup. Set the raspberries aside and boil the juice down to about 2 tablespoons. Puree the raspberries and strain to remove the seeds. Stir the raspberry pulp into the reduced juice and add sugar. Set aside.
To make the ganache, chop the white and dark chocolate finely set aside. Combine the raspberry sauce and the cream and heat to scalding. Pour the cream mixture over the chocolates. Let stand a few minutes to melt. Then whisk the mixture to combine and stir in the Chambord.
To assemble, slice each layer in half to make four layers. Set the base layer onto a cake plate and brush with the cocoa syrup, then spread about 1/2 cup of the ganache on top. Repeat for the rest of the layers and then frost the top and sides of the cake with the remaining ganache. Decorate as desired.
As you can see, this one is decadent and definitely over the top. Of course you could leave out the Chambord (but why would you want to?) and you can certainly just make the genoise and fill it with ordinary chocolate frosting or whipped cream and you would have a fine dessert, but when you want to pull out all the stops, this is the one to make. You will be well rewarded.
Next Up: Devil’s Food Cake with Midnight Ganache