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Chocolate Raspberry Cake

Chocolate Raspberry Cake

Delightful layers of moist dark chocolate cake, creamy chocolate buttercream, and homemade raspberry filling, all topped with a luxurious chocolate raspberry ganache.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Cooling Time 6 hours
Total Time 7 hours 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch cake pans
  • medium saucepan
  • handheld mixer
  • whisk
  • spatula
  • Cooling Rack
  • piping bag

Ingredients
  

Raspberry Filling

  • 1.5 Tablespoons water
  • 1.5 Tablespoons cornstarch approximately 12g
  • 3 cups fresh or frozen raspberries do not thaw
  • ⅓ cup granulated sugar approximately 67g
  • 1 teaspoon lemon juice
  • ½ teaspoon pure vanilla extract

Cake

  • 1.75 cups all-purpose flour spooned & leveled, approximately 219g
  • ¾ cup unsweetened natural cocoa powder
  • 1.75 cups granulated sugar approximately 350g
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder optional
  • ½ cup vegetable oil or melted coconut oil
  • 2 large eggs at room temperature
  • ¾ cup full-fat sour cream at room temperature
  • ½ cup buttermilk at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup hot water or black coffee
  • 1 cup mini semi-sweet chocolate chips tossed in 1 Tablespoon flour

Chocolate Buttercream

  • 1 cup unsalted butter softened to room temperature, approximately 226g
  • 3.5 cups confectioners’ sugar approximately 420g
  • ½ cup unsweetened natural cocoa powder or dutch-process
  • 3 Tablespoons heavy cream or milk
  • ⅛ teaspoon salt
  • 2 teaspoons pure vanilla extract

Chocolate Raspberry Ganache

  • 8 ounces quality semi-sweet or bittersweet chocolate finely chopped, approximately 226g
  • ¾ cup heavy cream or heavy whipping cream
  • ¼ cup raspberry liqueur such as Chambord, or replace with more cream

Instructions
 

Raspberry Filling

  • Whisk the cornstarch and water together until dissolved. Combine with raspberries, sugar, and lemon juice in a saucepan over medium heat. Mash raspberries as they soften, bring to a boil for 5 minutes, and remove from heat. Stir in vanilla extract.
  • Cool at room temperature for 10-15 minutes, then refrigerate for at least 4 hours.

Cake

  • Preheat oven to 350°F (177°C) and prepare three 9-inch cake pans.
  • Whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a bowl.
  • Mix oil, eggs, and sour cream at medium-high speed, then add buttermilk and vanilla. Combine with dry ingredients, then add hot water/coffee and fold in chocolate chips.
  • Divide batter between pans and bake for 24-26 minutes.
  • Cool cakes in pans on a wire rack.

Chocolate Buttercream

  • Beat butter until creamy, then add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla. Mix well.

Layering and Ganache

  • Layer the cooled cakes with raspberry filling and buttercream.
  • Apply a crumb coat of buttercream and chill.
  • Make ganache by heating cream and liqueur, pour over chopped chocolate, stir until smooth, and chill.
  • Spread ganache over the chilled cake and garnish as desired.

Notes

Cake can be stored in the refrigerator for up to 5 days. Enjoy at room temperature or chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg
Keyword Birthday Cake, cake recipe, celebration cake, Chocolate Cake, layer cake, raspberry cake
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