Description
A dessert that beautifully combines rich chocolate with tangy raspberries, featuring layers of moist chocolate cake, luscious raspberry filling, and smooth chocolate ganache.
Ingredients
Scale
- For the raspberry filling:
- 15 tablespoons water
- 15 tablespoons cornstarch
- 3 cups raspberries (fresh or frozen)
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- For the cake:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- 1 cup mini semi-sweet chocolate chips
- For the chocolate buttercream:
- 1 cup unsalted butter (softened)
- 3 and 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons heavy cream
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- For the ganache:
- 8 ounces semi-sweet chocolate (chopped)
- 3/4 cup heavy cream
- 1/4 cup raspberry liqueur (optional)
Instructions
- Make the raspberry filling: In a small saucepan, whisk together the cornstarch and water until smooth. Add raspberries, sugar, and lemon juice. Heat over medium, boil for 5 minutes until thickened. Stir in vanilla and cool.
- Prepare the oven and pans: Preheat oven to 350°F (175°C). Grease three 9-inch cake pans and dust with flour.
- Make the chocolate cake batter: Combine flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt in a bowl. In another bowl, mix oil, eggs, sour cream, buttermilk, and vanilla. Gradually add wet to dry, mixing gently. Stir in hot water and mini chocolate chips.
- Bake the cake layers: Divide batter among pans. Bake 24-26 minutes until a toothpick comes out clean. Cool for 10 minutes in pans, then transfer to wire racks.
- Prepare the chocolate buttercream: Beat butter until creamy. Gradually mix in confectioners’ sugar and cocoa powder. Add heavy cream, salt, and vanilla; beat until smooth and fluffy.
- Assemble the cake: Place one layer on a plate. Frost with chocolate buttercream, add half of the raspberry filling. Repeat with second layer, then top with the third.
- Apply the crumb coat: Frost the entire cake with a thin layer of chocolate buttercream and refrigerate for 30 minutes.
- Make and chill the ganache: Heat cream and raspberry liqueur, pour over chopped chocolate. Stir until smooth and cool.
- Frost with ganache: Cover the cake with ganache and garnish with fresh raspberries.
Notes
For a gluten-free option, substitute the flour with a gluten-free blend. To make it vegan, replace eggs and dairy products with plant-based alternatives.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: chocolate cake, raspberry cake, dessert, birthday cake, special occasion