Today I’m excited to share a few snapshots around my kitchen, namely for a little ode to Valentine’s Day. As you can see, I love keeping touches of red in the kitchen, like my favorite Sur la Table towels and accessories. Having a few nice items in the kitchen makes cooking and baking a little more fun, doesn’t it? Wanting to bake something simple and sweet, I made this Chocolate Layered Cake with Raspberries. The recipe is ridiculously easy, which is perfect if you’re crunched for time – …like when Valentine’s Day is tomorrow (!).
CHOCOLATE LAYERED CAKE:
• Nonstick spray
• 1 package (18.25 oz) devil’s food cake mix
• 1 package (3.9 oz) instant chocolate pudding
• 4 eggs
• 1 cup sour cream
• ½ cup warm water
• ½ cup vegetable oil
FOR THE GANACHE:
• ¾ cup heavy whipping cream
• 8 oz. semi-sweet chocolate, finely chopped
Directions: Preheat your oven to 350 degrees. Lightly mist two 9″ circular pans with nonstick spray and set aside. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, warm water, and oil. Blend for 2-3 minutes. Pour the batter evenly into the prepared pans, and bake in oven 40 to 50 minutes. (Note: I increased the batch to create three layers). Remove the pans to a wire rack and cool for 20 minutes. Then, invert the cakes onto a rack to cool completely before frosting.
For the ganache: Place the chopped chocolate in a large mixing bowl. Heat the cream in a heavy bottomed sauce pan, stirring frequently, until it comes to a low boil. Immediately remove the boiling cream from the heat and pour over the chocolate. Let stand 1 minute, then stir to combine. Let stand at room temperature until it is thick enough to work with. Frost the cake layer by layer, using the entire batch of ganache. Top the cake with sifted powdered sugar and fresh raspberries. Serve and enjoy! xo
Are you planning to bake anything special for Valentine’s Day? I’d love to hear!