I made a thinner layer of cake, more like a torte, for a lighter dessert. If you want a larger cake you can double the ganache and do a layer of ganache and raspberries in between the cake layers.
Cardamom Raspberry Torte
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Category
Dessert
Cuisine
European
This is a European style of cake: denser and not overly sweet. If you prefer a lighter, sweeter cake I recommend a sponge cake recipe, it will work as well, just add the tbsp of cardamom.
Ingredients
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2 1/4 c flour
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3 tsp baking powder
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1 tbsp cardamom
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3 eggs, room temperature
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3/4 c sugar
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3/4 c milk
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1 1/3 c melted butter
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1 c chocolate chips
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1/2 c whipping cream
Ganache
Directions
Line a 9" pan with parchment paper. (I used 2 pans to make a thin layer cake and froze the second one for another time). Heat the oven to 350°F.
Sift the flour, baking powder and cardamom into a bowl.
In a stand mixer mix the eggs and sugar until the sugar is dissolved. Add the milk and melted butter, mix until combined. Add the dry ingredients, mix until smooth. Scrape into the pan(s).
Bake until done, about 20 minutes if you are baking 2 separate layers, 40-45 minutes if only doing one pan.
Ganache
Gently heat the whipping cream, do not boil. Once it is warm pour over the chocolate chips. Let it sit for a couple of minutes. Stir until smooth and glossy. If the chocolate does not melt completely, microwave at a level 7 (not full heat) for 10 seconds. Stir again.
Pour over the cake that is in a springform pan with parchment paper between the cake and the pan.
Top with raspberries. You can cover the whole top, or do a couple of rows. Pipe whip cream around the outside if desired. Drizzle with melted chocolate or white chocolate.