Recipe: Dark Chocolate Seduction Cake

Dark Chocolate Seduction Cake, with Fresh Raspberries...

This recipe was conceptualised by the Teenager when I asked him what kind of cake he wanted for his birthday a few years ago. He told me he wanted his cake to be rich, dark and fudge-y... He requested a round multi-layer (he requested 3 layers). He originally wanted a layer of raspberry puree between each of the tiers of chocolate cake. And he requested that this be covered with a "decadent, dark chocolate ganache..." Ya gotta love a 13 year old that requests a "decadent, dark chocolate ganache". I think I must be doing something right! ;-}   He also requested that the cake be garnished with fresh raspberries dipped in dark chocolate... "so that the chocolate hardens on the fresh raspberries...". Love that kid!

I did not use the raspberry puree for the cake I took to the work luncheon the other day!

The Recipe...
It's SO good... and it is from a mix. Srsly. Sorry...

I use Duncan Hines Super Deluxe Dark Chocolate Fudge cake mix to start with. 

I add Ground Cinnamon to the mix first of all... Just cuz I like it. And it makes it taste less like a box-mix...

Add 3 eggs.
I also like to use fresh/frozen fruit in combination with the other liquids in the cake. For now, raspberries... The mix requires 1 1/3 cups of water.... and 1/2 cup of oil. I tossed raspberries in the blender... pureed them. Strained as many of the seeds out as I could! You can then add water/oil as needed... so that your total liquid addition is 1 5/6 cups!!
I recommend reducing the fat when you add blended fruit... Cuts the calories somewhat!
I also add about a bag (12 ounces) of dark chocolate chips. I use Hershey's Special Dark. I say "about a bag" because sometimes I reserve a handful back to melt and drizzle over fresh raspberries that are placed on top of the cake after I have covered it with ganache!

So other than that little deviation, I follow the instrux on the box!

So when it's done, and it's time to cover the cake... 

There's no room for any butter-cream... lard-based topping. Sorry all! It is all about the Ganache. I found Alton Brown's Ganache recipe on Food Network... Equal parts of chocolate chips and scalded heavy cream. I use Hershey's Special Dark Chocolate Chips, but have used milk chocolate for those who don't care so much for dark chocolate. Easiest thing ever... and most delicious!! Sometimes I reduce the cream a bit and add a touch of some delectable liqueur... not today of course, as the cake is for work!! Tee hee! Next time though....

The bag of Hershey's Special Dark Chocolate is 12 ounces... so I start with 12 ounces of heavy cream. I usually scald the heavy cream in the microwave... heat it until it is just about to boil! Pour the chocolate chips into a mixing bowl. Then pour the hot cream over the chocolate chips.  I usually don't pour all of the cream over them... usually leave a couple of ounces just to make sure that it does not remain runny. You can always add more cream if needed. (This is where you would adjust your cream and add liqueur if you like... Imagine Chambord here ... that's a lovely sweet Raspberry Liqueur... Yummy!) Whisk by hand, or you can use a mixer to blend until smooth. It should be smooth and satiny... if it seems too runny and you're wondering how it will EVER stay on your cake, you can chill it a little. That will help to firm it up!

When the cake has cooled, cover it with ganache. You can just pour the ganache on and let it run over the sides, or you can smooth it on, depending on its consistency and your preference. Top with beautiful fresh fruit that you find complementary to the chocolate... I like raspberries with dark chocolate!

I usually do this cake as a 9" x 13" rectangular cake... and usually make it as a take along to a luncheon or party, so it's typically in a disposable cake tin. That way, it's not tempting me for days!

SO what do you do with left-over ganache? Well, if you have a Teenager in the house you won't have left-overs... BUT if you have left-overs, you can store it in the fridge. The ganache becomes more firm as it cools. You can take a melon baller and scoop spheres of the decadent mixture, then dip those in melted chocolate or roll in cocoa powder, cinnamon, powdered sugar, or crushed nuts and make beautiful, decadent, hand-crafted truffles. (Sorry Sweet Shoppe!)