Description
A recipe for a rich, moist chocolate layer cake filled with bright raspberry filling and topped with chocolate ganache.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup fresh or frozen raspberries (for filling)
- 1/4 cup granulated sugar (for filling)
- 1 tablespoon cornstarch (for filling)
- 1/2 cup water (for filling)
- 1 cup (2 sticks) unsalted butter, softened (for buttercream)
- 4 cups powdered sugar (for buttercream)
- 1/2 cup raspberry puree (strained, for buttercream)
- 1/2 teaspoon salt (for buttercream)
- 4 ounces bittersweet chocolate, chopped (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake layers.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
- Carefully stir in the hot coffee until the batter is smooth. The batter will be thin.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the raspberry filling: Combine raspberries, 1/4 cup sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool completely.
- Prepare the raspberry buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, beating until combined. Add the raspberry puree and salt. Beat on high speed until light and fluffy.
- Prepare the ganache: Place chopped chocolate in a heatproof bowl. Heat the heavy cream until it just simmers. Pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it reaches a thick, pourable consistency.
- Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the raspberry filling over the first layer. Top with the second cake layer.
- Frost the entire cake with the raspberry buttercream.
- Pour or spoon the slightly cooled ganache over the top center of the cake, allowing it to drip down the sides. Chill the cake briefly before serving.
Notes
- For the richest chocolate flavor, use high-quality Dutch-process cocoa powder.
- If you want a taller cake, you can bake four thin layers instead of two thick ones. Adjust baking time accordingly.
- Strain the raspberry puree for the buttercream to remove seeds for a smoother texture.
- Prep Time: 45 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 65
- Sodium: 300
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 3
- Protein: 6
- Cholesterol: 95