I love to bake. Sifting and precise measurements are an absolute joy to my OCD heart.
An orderly baking exercise is the perfect medicine for an unruly world . . . As such, it is my personal opinion that many days are special, aka cake-worthy. Naturally, birthdays, anniversaries, and other celebrations make the cut, but also dinner parties, Arbor Day, Tuesdays . . . mandatory cake occasions are the rule, rather than the exception. Unfortunately, from time to time an overwhelming need for cake occurs during the most completely hustle and bustle-ish, inconvenient times.
No worries, it's easy to keep the confectionery supply chain rolling with a few tricks. It’s a bit misleading to call these “recipes” – they are more like cake make-overs - but nevertheless, produce delicious cakes which, although is not entirely homemade, have a personal touch, yet require little or no time with an oven or stove. This Easy Raspberry Cream Cake with Chocolate Ganache
recipe, which is nothing more than a swanked-up, pre-made pound cake, is a perfect example.
To prepare, carefully cut the cake horizontally into three thin layers.
Spread raspberry jam on the bottom layer, and sprinkle with halved raspberries.
Add a little of the raspberry jam to the whipped cream, then spoon on and spread half of the whipped topping mixture on top of the jam. (Note: although it's easier to add the raspberries after the whipped cream layer, I prefer the fruit placed next to the jam.)
Place the next layer on top, and spread the jam and whipped topping.
Add the top layer.
Cover cake with plastic wrap and refrigerate for several hours or overnight.
Next step, culinary REDEMPTION. Thus far, yes, the components have been pre-made. But now comes the homemade chocolate ganache to pour over the top. What’s better than chocolate ganache? Not much. Chocolate ganache is sinfully rich and delicious and wonderful. It is the is perfect topping for cakes and cupcakes alike. (Quite frankly, corrugated cardboard dipped in chocolate ganache would garner no complaints from me either.) And what’s easier than chocolate ganache? Not much!
Over a double boiler (or a heat safe glass bowl over a pot of boiling water – I’m not fancy enough to have a double boiler!) heat the cream and chocolate, stirring constantly.
The ganache will be smooth and shiny when its ready.
Allow ganache to cool on the countertop for 20 to 30 minutes – the consistency should be pourable, but not runny.
Remove the cake from the fridge and pour about 2/3 of the ganache over it. Return the cake to the refrigerator to set the ganache, approximately 15 minutes. You will have extra ganache - reserve for serving.
Transfer the cake to a pretty plate, garnish with a few berries.
Serve with fresh raspberries and a drizzle of the extra ganache!
Hope you enjoy!
More Great Cake Make-Overs
Looking for a few other "taste-like-homemade" cakes? Check these out:Easy Tiramisu DessertGrilled Butter-Rum Pound CakeFresh Strawberry and Rhubarb Sauce over Pound Cake