Description
Indulge in this rich, moist chocolate cake layered with bright raspberry filling and topped with a silky chocolate ganache. It’s a showstopper dessert that’s easier to make than you think!
Ingredients
- For the Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¾ cup (75g) Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot brewed coffee
- For the Raspberry Filling:
- 2 cups (250g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- For the Chocolate Ganache:
- 1 ½ cups (360ml) heavy cream
- 8 ounces (225g) good quality bittersweet or semi-sweet chocolate, finely chopped
- 2 tablespoons unsalted butter
Instructions
- 1. Prepare Pans & Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- 2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- 3. Combine Wet Ingredients: In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract.
- 4. Combine Wet & Dry: Pour wet ingredients into dry. Mix until just combined. Gradually add hot coffee, mixing until smooth. Do not overmix.
- 5. Bake Cake Layers: Divide batter evenly between pans. Bake 30-35 minutes, or until a toothpick comes out with moist crumbs. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- 6. Make Raspberry Filling: Combine raspberries, sugar, and lemon juice in a saucepan. Simmer, mashing berries. Whisk cornstarch with cold water, then add to berries. Cook 1-2 minutes until thickened. Cool completely.
- 7. Make Chocolate Ganache: Place chopped chocolate in a bowl. Heat heavy cream until simmering. Pour over chocolate, let sit 5 minutes, then whisk until smooth. Stir in butter. Let cool at room temperature until spreadable.
- 8. Assemble Cake: Level cooled cake layers. Place one layer on a serving plate. Spread half the raspberry filling. Top with second cake layer, then remaining filling. Pour or spread ganache over the top, allowing it to drip down the sides. Garnish with fresh raspberries if desired.
- Prep Time: 45 mins
- Cook Time: 35 mins