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Giant Chocolate Butter Cake with Raspberry Filling and Brandied Bittersweet Ganache
SMITTEN KITCHEN15Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 1/3 cups cake flour
- 5 1/3 cups sugar
- 2 2/3 cups unsweetened cocoa powder (not Dutch process)
- 6 1/2 tsp. baking soda
- 1 1/4 tsp. ground cinnamon
- 1 1/2 tsp. salt
- 20.67 oz. unsalted butter (at room temperature)
- 2 2/3 cups buttermilk
- 5 large eggs (plus 1 large egg yolk)
- 2 2/3 cups brewed coffee (freshly, cooled to room temperature)
- 1 cup seedless raspberry jam (for cake assembly)
- 2 lb. bittersweet chocolate (broken up)
- 8 oz. unsalted butter (cut up)
- 2 cups heavy cream (heated slightly to remove the chill)
- 1/2 cup brandy (or Cognac)
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