So, first my kids were sick. For like, 3 weeks. Then Joel was sick (and ladies, I think we can all agree that “man colds” are the WORST). So, 3 weeks of snotty noses, sneezes, tissues, and Joel’s booming, earth-shaking cough. Then the delightful freaking polar vortex. With all that loveliness going on, nobody’s left the house, we’ve all been in rotten moods, and mama is TIRED.

Mama needed cake. Mama deserved cake. Preferably one with lots of deep, dark chocolate. Yeah, that’d be good.

So I just made one. A whole cake for me. Of course I shared, but deep down in my heart I knew it was my own, special “Amy cake”. Cake and I share a special bond, see.

This particular cake is my favorite chocolate cake recipe- Hershey’s- filled with raspberry jam and topped with smooth, rich chocolate ganache. Not too shabby. I love the raspberry/chocolate combination  (especially dark chocolate) so this cake is right up my alley. Just a little slice’ll do ya, though, since this is some heavy stuff! VERY rich!

 Raspberry-Filled Chocolate Ganache Cake

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

3/4 cup raspberry preserves

8 ounces dark chocolate, chopped
3/4 cup half and half
1/8 teaspoon salt
1 tablespoon sugar

Preheat the oven to 350 degrees. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. Gradually stir in boiling water (batter will be thin), then pour into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pans to wire racks. Cool completely.

Heat raspberry preserves in a small saucepan over medium-high heat, until bubbling and slightly thickened; about 5 minutes. Let cool.

Heat half and half (you can also use cream if you want a richer ganache) over medium heat until almost at the boiling point. Pour over the chopped chocolate and stir until well-combined. Stir in sugar and salt. Let sit for about an hour, until thickened slightly. You could also refrigerate it for a few minutes to speed up the process; just not too long, or it’ll solidify.

Spread cooled raspberry preserves onto the bottom layer of cake, then top with second layer. Spread ganache all over the cake. Store in the refrigerator. Bring to room temperature before serving. Serves approximately 8-12.

Recipe source: adapted from Hershey’s.

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