Chocolate raspberry cake: Raspberry and chocolate in Sacher torte style

 Chocolate and raspberry, it's one of the best combination that I really love.

Actually, this cake is a chocolate and raspberry in a Sacher torte version ^^. Because for the original recipe of Sacher tote, it uses apricot jam but I think raspberry jam is a good option too. Because I want the top of the cake to be smooth, I use mold and pour the ganache over the top while it still in liquid form, but if you don't have a mold you may need to let it firm enough then spread it over the top of the cake instead.

I still have so many things I want to do like always, last month, I ordered about 30 books (novel and cookbooks), and tried my best to read all of them but it's not easy, as I ordered more of them on this month too, maybe I need to stop, haha. I really want to know how many cookbooks that other people have (just curious). So if you have enough time, please tell me how many books that you have in the comment. For me I think I have about 1000 (or close) of them in many language by now. I think I can't stop buying more of them, as reading is the best way to learn something new, and I got a lot of knowledge from it, plus it gives me a load of the ideas too ^^.

Recipe: Chocolate Raspberry cake
สูตรภาษาไทย: เค้กช็อกโกแลตราสเบอรี่
日本語のレシピ：チョコレートラズベリー ケーキ
Youtube: เค้กช็อกโกแลตราสเบอรี่, Chocolate Raspberry cake,チョコレートラズベリー ケーキ

 Chocolate raspberry cake

Makes 21x8cm cake 

Syrup 
2tbsp (30 ml) .......................... Water
25g .......................................... Granulated sugar
1tbsp ........................................ Raspberry liqueur (optional)

Chocolate cake
80g .......................................... All purpose flour
115g ......................................... Unsalted butter
60g .......................................... Unsweetened chocolate
2 .............................................. Eggs
1/2tsp ...................................... Vanilla extract
150g ......................................... Granulated sugar

Filling
70g .......................................... Raspberry Jam

Ganache
40g .......................................... Dark chocolate
40g .......................................... Whipping cream

Preheat an oven to 160C.
Line 25x25cm pan with baking paper.
Sift the flour, and set aside.

 Make syrup by mixing sugar and water in a microwavable cup, and heat in the microwave for 30-40 seconds, stir until the sugar melt. Let it cool, and mix in Raspberry liqueur.

 Make chocolate cake:
Put butter and unsweetened chocolate in a microwavable bowl.
Heat in a microwave at 600W for 2 minutes.

 Remove from the microwave and stir until the chocolate melt completely, let it cool before using.

 Beat the eggs and vanilla until foamy, add the sugar gradually.

 Beat until thick and light in color.

 Fold the melted chocolate and butter mixture into the bowl.

 Fold in the sifted flour in 2 addiditons.

 Until fully combine.

 Pour into the prepared pan.

 Bake for 15-20 minutes, or until the top of the cake spring back when touch lightly.
Let the cake cool completely before cutting.

 Cut the cake into 3 equal pieces (21x8cm).

 Place 1 piece of cake into a mold (if using).
Brush cake with syrup.

Spread half of the jam over the cake.

 Place another piece of the cake, brush with syrup, spread with the rest of the jam.
Then place the last piece of the cake over the top, and brush with syrup.

 Make Ganache:
Put chocolate in a bowl.
Warm the whipping cream until hot but not boil.
Pour the hot whipping cream into the chocolate bowl, wait for 1 minute, then stir slowly to melt the chocolate.

 If using mold, pour the chocolate ganache over the cake.
If not using mold, let the ganache firm before spread it over the top of the cake.
Refrigerate until set.

Cut and decorate before serving.

Chocolate raspberry cake: 

Raspberry and chocolate in Sacher torte style