Wesson Chocolate Ganache Cake - Pure Wesson Oil
This purely decadent chocolate ganache cake is crafted with the smooth intensity of chocolate, rich cocoa and vanilla to balance every scrumptious bite.
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Cooking tools:
- Sifter
- Cake pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Spatula
- Wooden spoon
- Baking sheet
- Parchment paper
- Toothpick
- Refrigerator
Ingredients
- Wesson Canola Oil 1/2 cup.
- Bittersweet Chocolate, finely chopped 6 oz.
- Cocoa Powder, unsweetened 1/2 cup.
- Cocoa Powder, unsweetened 2 1/2 tbsp.
- Water, hot 1 1/2 cup.
- AP Flour 1 1/2 cup.
- Sugar, white 1 1/2 cup.
- Salt 1 tsp.
- Baking Soda 1 tsp.
- Eggs, Large 4 ct.
- White Vinegar 4 tsp.
- Vanilla Extract 1 tbsp.
- Semi-sweet chocolate, chopped 1 lb.
- 35% cream 1 1/2 cup.
- Wesson Canola Oil 1/4 cup.
- Fresh raspberries 1 pint.
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