RASPBERRY GANACHE FUDGE CAKE

Raspberry Ganache Fudge Cake image

Provided by Food Network

Categories dessert

Yield 12 to 16 servings

Number Of Ingredients 18

3 cups sugar
3 cups all-purpose flour
1 1/4 cups cocoa
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup buttermilk
1 cup hot water
1 tablespoon vanilla
1 1/2 pounds milk chocolate, chopped and melted
1 cup heavy whipping cream
1 cup raspberry jam
1 teaspoon raspberry flavoring, optional
1 pound milk chocolate, chopped and melted
2/3 cup heavy whipping cream
Fresh raspberries, chocolate curls and powdered sugar, for garnish

Steps:

Preheat a fire or a charcoal grill. Let the fire or grill burn out to coals.
Spray a 12-inch Dutch oven with cooking spray. In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, combine eggs, oil, buttermilk, water, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir with wire whisk until well mixed, about 2 minutes. Batter will be runny. Place 8 coals under the Dutch oven and 16 coals on the lid, bake in Dutch oven about 50 minutes, or until cake starts to pull away from the sides of the pan. Allow to cool for about 10 minutes. Remove cake from Dutch oven by placing cooling rack on top of Dutch oven and flipping oven over. Remove Dutch oven. Cool cake. When completely cool, cut into 2 layers. You can use dental floss to cut the cake.
Make ganache by combining all ganache ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk. Spread onto cut layer. Top with other layer, cut side down.
Make glaze by combining melted chocolate with whipping cream. Drizzle over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls. Sprinkle with powdered sugar, if desired.