Kakao! ∴∵ゞ(´ω`*) ♪
Today I’m making a rich raspberry chocolate cake.
It’s sweet yet elegant, with a taste so rich and tart.
The best season for raspberry is June to August. Coming up soon!

※For this video, I reduced the volume when I used the hand-blender. Please be aware of the noise if you use one.

Thank you for translating the subtitles and video descriptions.

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cookpad : https://cookpad.com/kitchen/1890523


About “Invert sugar”
Invert sugar allows the sponge to maintain its moisture and makes the ganache creamier. It’s not an absolute necessity, but you could probably substitute it for starch syrup and get similar results.

Rectangular pan 180 x 120x 50mm for one sheet
WhiteThumb 18-8 Rectangle bottomless mold 180×120×H50
https://amzn.to/2JEdsrK


■Sponge
Unsalted butter: 90g
Invert sugar (tremorine) : 15g
Granulated sugar: 135g
Whole egg: 120g
Flour: 80g
Cocoa powder: 25g
Cornstarch: 20g
Baking powder: 3g
[Sponge/recipe]
1. Add granulated sugar and invert sugar to softened butter and mix thoroughly.
2. Small amounts at a time, add beaten whole eggs.
3. Mix in the sifted powder ingredients.
4. Pour it into a parchment-lined cake pan, size 12cm (480g).
5. The middle rises, so bake with a sunken center.
6. Bake for 60 minutes at 160 °C.


■Raspberry jam
Raspberry: 120g
Raspberry puree: 50g
Lemon juice: 10g
Granulated sugar: 120g
[Raspberry jam recipe]
1. Add everything in a pan and heat it up
2. Watch the consistency and reduce


■30 Baume syrup
Granulated sugar: 75g
Water: 60g
[Baume syrup recipe]
1. Add water and granulated sugar in a pan and heat
2. When the sugar melts and the liquid is transparent, take it off the heat


■Imbibage
30 Baume syrup: 130g
Kirschwasser: 5g
[Imbibage recipe]
1. Simply add the two ingredients.


■Ganache
Sweet chocolate 60~70% cacao: 120g
Raspberry puree: 80g
Whipping cream 35%: 40g
Invert sugar (tremorine) : 10g
Unsalted butter: 20g
[Ganache recipe]
1. Measure the chocolate and puree in the same bowl and melt over hot water.
2. Combine whipping cream and invert sugar and bring to a boil.
3. Add 2 to 1’s bowl and mix well.
4. Add butter once the ganache is below 40℃, use a hand blender to emulsify.


■Glaçage glaze
Water: 90g
Whipping cream 35%: 100g
Granulated sugar: 150g
Cocoa powder: 60g
Gelatin sheet: 9g
[Glaçage glaze recipe]
1. Combine water and whipping cream in a pan and heat
2. Measure and add cocoa powder and granulated sugar in the same bowl and whisk.
3. When the 1 is boiled, add 2 and heat again.
4. Once it reaches a boil, add the gelatin and pour it through a strainer.


■Napage
Powder sugar:5g
Gelatin sheet: 2g
Water: 45ml


[Putting it together]
1. Slice the sponge into three, 1cm sheets.
2. Spread imbibage on the 1st layer, and add ganache on top.
3. Layer a sheet of sponge on top, and spread imbibage on the 2nd sheet, and add raspberry jam on top.
4. Layer the 3rd sheet on top, spread imbibage, and give it a thin coat of ganache.
5. Cool the cake in the fridge until the ganache solidifies.
6. When the ganache solidifies, hand blend the glaçage to eliminate bubbles and make sure it's around 25-28℃, and pour it on top.
7. By adding a layer of ganache on top, this prevents the glaçage from getting absorbed by the sponge.
8. If the glaçage has solidified, you can cut it and decorate with the berries.