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Butlers Chocolate Raspberry Ganache Cake

Butlers Chocolate Raspberry Ganache Cake

Try this sumptuous Chocolate Raspberry Ganache Cake as demonstrated by Kevin Dundon on TV3. Sure to become a firm favourite.

Serves 6-8.


2 x 100g Butlers Chocolate Dark chocolate Bar
5 x 100g Butlers Chocolate White chocolate with wild raspberry bar
1 x Butlers Chocolate 40% Salted Caramel bar


Chocolate & Raspberry Ganache:

Chocolate Glaze:

Extra to serve:

  • 200g whipped cream 
  • 200g  fresh raspberries

How to make Butlers Chocolate Raspberry Ganache Cake:

  1. Preheat the oven to 170˚C. Grease and line three 22cm x 22cm (9 inch x 9 inch) baking sheets with greaseproof  paper.
  2. Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
  3. Beat the butter in another bowl until soft.
  4. In the meantime, place the sugar and eggs in a third bowl and beat until pale and fluffy.
  5. Remove the chocolate from the heat and fold in the soft butter. Combine them with the egg mixture, and finally fold in the sieved flour. Divide the mixture equally among the prepared baking sheets and spread into an even layer.
  6. Bake for 10-12 minutes until cooked through but still soft. Remove from the oven and leave aside to cool.
  7. Next to prepare the raspberry ganache. Melt the Butlers Raspberry White Chocolate and the butter in a large bowl set over simmering water. Stir the chocolate and butter until melted, then remove from the heat. In a small sauce pan, bring to boil the cream and pour over the chocolate and butter mix, whisking to combine. Set aside until it cools slightly and become spreadable.
  8. Line a 2lb or 10cm x 20cm deep rectangular cake tin with some parchment paper. Place one layer of the sponge at the bottom. Then spread some raspberry jam. Cover the jam with a layer of chocolate raspberry ganache. Top with the second layer of sponge and repeat, finishing with a layer of sponge on top. Then, place the cake in the fridge for 2 hours to set.
  9. While setting, prepare the chocolate glaze. In small saucepan, bring to boil the cream, water and honey. Remove from the heat. Add the salted chocolate and stir into the cream with a spatula until combined; it should have a nice shiny appearance.
  10. Once the cake has set in the fridge remove it from the cake tin, place onto a wire rack and pour over the chocolate glaze, add some fresh raspberries and chocolate truffle!
  11. Store in the fridge, but leave the cake 20 minutes at room temperature before serving to enjoy its subtle flavours.