Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ Raspberry Filling
01 -
1.5 Tablespoons (22ml) water
02 -
1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
03 -
3 cups (12 ounces/about 340–375g) fresh or frozen raspberries
04 -
1/3 cup (67g) granulated sugar
05 -
1 teaspoon lemon juice
06 -
1/2 teaspoon pure vanilla extract
→ Cake
07 -
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
08 -
3/4 cup (62g) unsweetened natural cocoa powder
09 -
1 and 3/4 cups (350g) granulated sugar
10 -
2 teaspoons baking soda
11 -
1 teaspoon baking powder
12 -
1 teaspoon salt
13 -
2 teaspoons espresso powder (optional)
14 -
1/2 cup (120ml) vegetable oil or melted coconut oil
15 -
2 large eggs, at room temperature
16 -
3/4 cup (180g) full-fat sour cream, at room temperature
17 -
1/2 cup (120ml) buttermilk, at room temperature
18 -
2 teaspoons pure vanilla extract
19 -
1/2 cup (120ml) hot water or black coffee
20 -
1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 Tablespoon flour)
→ Chocolate Buttercream
21 -
1 cup (16 Tbsp; 226g) unsalted butter, softened
22 -
3 and 1/2 cups (420g) confectioners’ sugar
23 -
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
24 -
3 Tablespoons (45ml) heavy cream or milk
25 -
1/8 teaspoon salt
26 -
2 teaspoons pure vanilla extract
→ Chocolate Raspberry Ganache
27 -
8 ounces (226g) quality semi-sweet or bittersweet chocolate, finely chopped
28 -
3/4 cup (180ml) heavy cream or heavy whipping cream
29 -
1/4 cup (60ml) raspberry liqueur, such as Chambord (or more heavy cream)
# Instructions:
01 -
Combine cornstarch and water. Combine with raspberries, sugar, and lemon juice. Boil for 5 minutes, stirring. Stir in vanilla. Cool and chill.
02 -
Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, and grease again.
03 -
Whisk dry ingredients. Mix wet ingredients. Combine wet and dry ingredients, then add hot water/coffee. Fold in chocolate chips.
04 -
Divide batter between pans. Bake for 24–26 minutes, or until a toothpick comes out clean. Cool completely in pans.
05 -
Beat butter until creamy. Add sugar, cocoa powder, cream, salt, and vanilla. Beat until combined and creamy.
06 -
Layer cake with buttercream and raspberry filling. Apply a crumb coat and chill.
07 -
Heat cream and liqueur. Pour over chocolate and stir until smooth. Chill until thickened.
08 -
Pour ganache over chilled cake. Spread and garnish with fresh raspberries. Serve.
# Notes:
01 -
Make Ahead: Cake layers, filling, buttercream, and ganache can be made ahead and stored separately.
02 -
Freezing: Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator.
03 -
Room Temperature: Use room temperature ingredients for best results.