Chocolate Ganache Raspberry Vanilla Cake

This cake is a result of an adventure for making a quick cake that yields a moist crumb with simple chocolate ganache, raspberry/lemon sauce and quick frosting. Secret ingredients for enhancing the taste include sweet Meyer lemon zest/juice and fresh raspberry sauce.

Cake - makes 2x8 inch cake layer

Ingredients:

1 cup granulated sugar
100 grams butter, softened
1 tbsp baking powder
1/2 tsp salt
5 eggs at room temperature
1 tsp vanilla extract
200 grams sifted unbleached all purpose flour
1 cup milk at room temperature

Directions:
Preheat oven to 350F (180C). Prepare pans with parchment paper. Sift together flour, baking powder, and salt in a bowl and set aside. Beat butter, vanilla, and sugar with mixer until smooth and fluffy. Add milk to butter mix.

Beat eggs in a separate bowl to double in size or to form light yellow/ airy consistency. Add eggs to butter mix a little at a time while continuing to beat at low speed. Mix in half the flour to batter to combine, then add the rest.

Divide batter between two prepared pans  and bake for 25 minutes (check with a toothpick at 20 minutes). Golden yellow crust on top usually indicates the cakes are ready. Remove from the oven and let cool for ten minutes before removing from the pan. Place on a cooling rack and let rest for an hour before continuing with cake assembly.

Raspberry sauce:
3/4 cup rasperries
1 Meyer lemon juice freshly squizzed
3 tbsp sugar

In a saucepan heat the lemon juice, sugar, and raspberries until the mix starts bubbling. Remove from heat and cool in an ice filled container.

Chocolate Ganache:
8oz. (230ml) heavy cream
175 grams baking chocolate chips/bar

In a small saucepan heat heavy whipping cream and chocolate pieces. Mix frequently with a whisk until all pieces melt and form smooth consistency. Remove from heat and place in an ice bath while continuing to whisk. The chocolate ganache will start to solidify after the mixture cools completely.

Icing:
1 package of Neuf Chatel cheese or cream cheese
Meyer lemon zest from 1 Meyer lemon
1/2 cup granulated sugar
50 grams butter, softened

Beat together butter and sugar until fluffy, pale consistency. Add cream cheese and lemon zest. Combine all together until smooth piping consistency is achieved (about 15 min.).

Assembling cake:
After both cake layers cooled completely, cut through each layer. Place the first layer on a cake tray and pipe/spread 3 tablespoon frosting on top. Before placing the second layer on top the first layer, drizzle with raspberry sauce and place the raspberry side on the first layer. Continue with spreading the frosting on top of the second layer and drizzle raspberry sauce on the inside of the fourth layer. After placing the fourth layer spread a thin layer of frosting on top and sides of the entire cake. Place in the refrigerator to cool before pouring chocolate ganache. After chocolate ganache solidified (still pouring consistency) and the cake frosting cooled in the refrigerator, place the frosted cake on a cooling rack with a pan underneath to catch choclate ganache extras. Slowly pour chocolate ganache starting from the middle of the cake. Add any fruits/decorations as desired.

Happy baking!