Raspberry Buttercream Cake
Cake
- 1 box devils food cake mix
Buttercream
- 4 large egg whites
- 1 cup sugar
- 1 1/2 cups unsalted butter, softened
- 1/2 cup fresh raspberries
Chocolate Ganache
o 9 ounces bittersweet chocolate, chopped
o 1 cup heavy cream
Directions
CAKE
1. Prepare cake mix as directed on the box. Let cool.
BUTTERCREAM
- Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
- Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Beat raspberries in. Buttercream may separate after raspberries are added, but continue to beat and it will reform. Can add red food coloring for a redder fill.
- Divide cake in to 3 parts after thoroughly cooled.
- Set up cake: cake, filling, cake, filling, cake
CHOCOLATE GANACHE
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
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