Description
Decadent chocolate cake layered with a tangy raspberry filling and rich chocolate ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 12 ounces fresh raspberries
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter, softened
- Fresh raspberries
- Chocolate shavings
- Powdered sugar
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or use baking spray with flour). Line the bottoms with parchment paper rounds.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Add Boiling Water: Slowly pour in the boiling water while mixing on low speed. Mix until just combined.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Combine Ingredients: In a medium saucepan, combine the raspberries, sugar, cornstarch, and lemon juice.
- Cook: Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens (about 5-7 minutes).
- Simmer: Reduce the heat to low and simmer for another 2-3 minutes, stirring occasionally.
- Cool: Remove from heat and let the raspberry filling cool completely.
- Heat the Cream: Place the heavy cream in a saucepan and heat over medium heat until it just begins to simmer.
- Pour over Chocolate: Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl.
- Let it Sit: Let the mixture sit for 1 minute.
- Stir: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter: Stir in the softened butter until it is fully incorporated.
- Cool Slightly: Let the ganache cool slightly before using it to frost the cake.
- Level the Cakes: If your cakes have a slight dome on top, use a serrated knife to level them.
- Place First Layer: Place one cake layer on a serving plate or cake stand.
- Add Raspberry Filling: Spread the cooled raspberry filling evenly over the first cake layer, leaving a small border around the edge.
- Place Second Layer: Carefully place the second cake layer on top of the raspberry filling.
- Frost with Ganache: Frost the entire cake with the chocolate ganache.
- Chill (Optional): For a cleaner cut, chill the cake in the refrigerator for at least 30 minutes before serving.
- Garnish: Garnish with fresh raspberries, chocolate shavings, and/or a dusting of powdered sugar, if desired.
- Serve: Slice and serve!
Notes
- Make sure the cakes are completely cool before frosting, or the ganache will melt.
- Be careful not to overmix the cake batter, as this can result in a tough cake.
- The boiling water in the cake batter gives the cake its moist and tender texture.
- You can speed up the cooling process of the raspberry filling by placing the saucepan in an ice bath.
- If the ganache is too warm, it will be too runny. If it’s too cold, it will be difficult to spread. You want it to be a spreadable consistency.
- Prep Time: 45 minutes
- Cook Time: 35 minutes