Description
A rich, moist chocolate cake layered with tangy raspberry filling and silky chocolate ganache. Perfect for special occasions or as an indulgent dessert!
Ingredients
Units
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup hot coffee (or hot water)
For the Raspberry Filling:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tbsp unsalted butter
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until combined.
- Slowly pour in hot coffee, stirring until the batter is smooth.
- Divide the batter between the pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
- Prepare the Raspberry Filling:
- In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.
- Stir continuously until the mixture thickens (about 5 minutes).
- Remove from heat and let cool.
- Make the Ganache:
- Heat heavy cream in a small saucepan until just simmering.
- Pour over the chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in butter. Let it cool slightly before using.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.
- Add the second cake layer and pour the chocolate ganache over the top, letting it drip down the sides.
- Garnish with fresh raspberries if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Use seedless raspberry jam instead of fresh raspberries for a quicker filling.
- For extra richness, add a layer of whipped cream or chocolate mousse between the cakes.
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg