Raspberry Chocolate Cake
Servings 14 people
Dark Chocolate Raspberry Cake is perfect for special occasions! It’s made with two rich chocolate cake layers, homemade raspberry filling, and a whipped Chocolate Ganache frosting.
Ingredients
Chocolate Cake
- 2 cups granulated sugar
- 1¾ cup all-purpose flour
- ¾ cup dutch cocoa powder
- 1¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup hot coffee or water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Raspberry Filling
- 4 cups frozen raspberries
- 1 cup granulated sugar
- 3 tablespoons corn starch
- 2 tablespoons water
Whipped Ganache Frosting
- 2 cups heavy cream
- 16 ounces bittersweet chocolate chopped
- ¼ teaspoon salt
Instructions
Chocolate Cake
- Preheat oven to 350°F and line and grease two 9 or 8-inch round cake pans with parchment paper and cooking spray and set aside. Click for the photo instructions for lining round pans with parchment paper.
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl or stand mixer fitted with a whisk attachment and mix together.
- Beat in the eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
- Evenly divide the batter between the two pans and bake the cakes for 40 to 45 minutes until toothpick comes clean from center.
- Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely. I like to use Bake Even Strips for a nice and evenly baked cake, but if your cakes dome, you’ll need to gently slice the tops of the cake off so they are level before assembling.
Raspberry Filling
- While the cakes are cooling, prepare the raspberry filling by adding frozen raspberries to a medium saucepan and heating over medium-high until berries break down, about 10 minutes. Bring raspberries to a light boil, stir in sugar, and return to a boil.
- In a separate small bowl, whisk together corn starch and water and pour into the raspberries. Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.
- Strain the seeds out if desired and allow the filling to cool and thicken a bit before using.
Whipped Ganache Frosting
- Prepare the Chocolate Frosting, by adding the cream to a medium saucepan and bringing just to a light simmer around the edges. Meanwhile, add the chopped chocolate and salt to a medium heatproof bowl.
- Pour the hot cream over the chopped chocolate and let sit for 5 minutes before whisking into a thick and rich chocolate ganache.
- Transfer the bowl to the refrigerator for 1 hour.
- Add the chilled ganache to a stand mixer bowl fitted with a paddle attachment and whip for 5 minutes until light and fluffy.
- Pipe a line of the frosting around the outer edge of the cake, then add the raspberry filling in the middle. Add the second layer of cake to seal.
- Then apply a thin crumb coat of the frosting to the entire cake and place in the fridge for 20 minutes or the freezer for 5 minutes.
- Use the remaining frosting to finish frosting the cake. Top with fresh raspberries if desired and serve.
Notes
- Working on the filling and frosting while the cakes are baking will cut down on the overall prep time since all of them need to cool or chill before assembly.
- You can use jam in this recipe, the trick is to get it to the right consistency. Stir the raspberry jam until it’s smooth. If it’s still too thick, heat it slightly in a saucepan until it thins enough to spread easily.
Nutrition
Calories: 655kcal | Carbohydrates: 82g | Protein: 7g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 395mg | Potassium: 422mg | Fiber: 7g | Sugar: 57g | Vitamin A: 612IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 4mg
Find it online: www.sugarandsoul.co/chocolate-raspberry-cake/