Description
This chocolate raspberry cake features layers of moist dark chocolate cake, a silky chocolate buttercream, and a tart raspberry filling, all topped with a rich chocolate ganache. Perfect for special occasions or indulgent desserts, this cake balances deep chocolate flavors with the refreshing taste of raspberries.
Ingredients
Scale
For the Chocolate Cake:
- 1 ¾ cups (219g) all-purpose flour
- ¾ cup (62g) unsweetened natural cocoa powder
- 1 ¾ cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- ¾ cup (180g) full-fat sour cream, at room temperature
- ½ cup (120ml) buttermilk, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (120ml) hot water or black coffee
- 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 tablespoon flour)
For the Raspberry Filling:
- 1 ½ tablespoons (22ml) water
- 1 ½ tablespoons (12g) cornstarch
- 3 cups (12 ounces / 340–375g) fresh or frozen raspberries
- ⅓ cup (67g) granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon pure vanilla extract
- For the Chocolate Buttercream:
- 1 cup (226g) unsalted butter, softened to room temperature
- 3 ½ cups (420g) confectioners’ sugar
- ½ cup (41g) unsweetened natural or Dutch-process cocoa powder
- 3 tablespoons (45ml) heavy cream or milk
- ⅛ teaspoon salt
- 2 teaspoons pure vanilla extract
For the Chocolate Ganache:
- 8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
- ¾ cup (180ml) heavy cream or heavy whipping cream
- ¼ cup (60ml) raspberry liqueur (or replace with more heavy cream)
Instructions
- Make the raspberry filling: In a small bowl, mix cornstarch and water until dissolved. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice, stirring and mashing as the raspberries soften. Bring to a boil and cook for five minutes until thickened. Remove from heat, stir in vanilla extract, and let cool completely before using.
- Prepare the chocolate cake batter: Preheat the oven to 350°F (177°C). Grease and line three 9-inch cake pans with parchment paper. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder. In a separate bowl, whisk together oil, eggs, sour cream, buttermilk, and vanilla extract. Slowly add the wet mixture to the dry ingredients, mixing until combined. Pour in the hot coffee and stir until smooth. Fold in the chocolate chips.
- Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the chocolate buttercream: In a large bowl, beat butter until creamy. Gradually add confectioners’ sugar and cocoa powder, mixing on low. Add heavy cream, salt, and vanilla extract, then increase to high speed and beat until fluffy.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread a thin layer of chocolate buttercream over it, then pipe a border around the edge. Fill the center with raspberry filling, staying inside the buttercream border. Repeat with the second layer. Place the final cake layer on top and apply a thin crumb coat of buttercream over the entire cake. Refrigerate for 30 minutes.
- Make the chocolate ganache: Heat heavy cream (and raspberry liqueur, if using) in a saucepan until it begins to simmer. Pour over chopped chocolate and let sit for two minutes. Stir until smooth, then allow it to cool slightly before spreading over the chilled cake.
- Finish and serve: Spread the ganache evenly over the cake, letting it slightly drip down the sides. Let the ganache set for at least 15 minutes before slicing. Garnish with fresh raspberries if desired.
Notes
- Make ahead: The raspberry filling and buttercream can be prepared up to two days in advance and stored in the refrigerator.
- Storage: Keep the cake in an airtight container in the fridge for up to five days. The cake layers can also be frozen for up to three months.
- Ingredient swaps: If you don’t have buttermilk, mix ½ cup of whole milk with 1 teaspoon of lemon juice and let sit for five minutes before using.
- Ganache thickness: If the ganache is too runny, let it cool at room temperature for 15-20 minutes before spreading.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 38g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg