Serves: 5
Total Calories: 1,576
Combine dry ingredients. Combine the moist ingredients. Stir both mixtures together.
Stir for 2 minutes. Mixture will be runny. Pour into greased and floured Dutch oven.
Place over 8 coals and place 16 coals around edge of lid. Bake about 50 minutes, until toothpick comes out clean.
Turn out to cool. Cool 15 minutes. When cool, slice cake to form 2 layers.
Ganache:
Melt chocolate. Stir in whipping cream. Beat until smooth. Add the raspberry jam and optional raspberry flavoring.
Ganache should be about as thick as frosting - add more cream if necessary. Spread the ganache between the cake layers.
Glaze:
Melt chocolate. Stir in whipping cream. Beat until smooth. The consistency should be thinner than ganache.
Glaze the top layer of the cake and garnish with chocolate leaves and fresh raspberries.
This Raspberry Ganache Fudge Cake recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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