Description
Indulge in this rich Chocolate Raspberry Cake filled with luscious raspberry filling and topped with decadent chocolate ganache.
Ingredients
Scale
- 15 Tablespoons water
- 15 Tablespoons cornstarch
- 3 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 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
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup full-fat sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup hot water or coffee
- 1 cup mini semi-sweet chocolate chips
- 1 cup unsalted butter
- 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
- 8 ounces semi-sweet or bittersweet chocolate
- 3/4 cup heavy cream
- 1/4 cup raspberry liqueur
Instructions
- Make the Raspberry Filling: Whisk together corn starch and water in a saucepan. Combine with raspberries, sugar, and lemon juice. Boil for about 5 minutes. Stir in vanilla extract and refrigerate for at least 4 hours.
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans and line them with parchment paper.
- Make the Cake: Mix dry ingredients in a bowl. In another bowl, blend wet ingredients. Combine wet and dry mixtures, then add hot water or coffee and fold in chocolate chips. Bake for 24-26 minutes.
- Make Chocolate Buttercream: Beat softened butter, gradually adding confectioners sugar and cocoa. Mix in heavy cream, salt, and vanilla until fluffy.
- Layering the Cake: Frost each layer with buttercream and half of the raspberry filling in between layers.
- Crumb Coat: Apply a thin layer of remaining buttercream around the cake and chill for 30 minutes.
- Make Chocolate Ganache: Heat cream and raspberry liqueur until boiling, pour over chopped chocolate, stir until smooth, and chill for 30 minutes.
- Pour and Garnish: Pour ganache over the cake and garnish with fresh raspberries.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Cake can be frozen for longer storage.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg