Chocolate Raspberry Layer Cake (Print Version)
# Ingredients:
→ Raspberry Layer
01 -
1 teaspoon lemon juice
02 -
1.5 tablespoons (12g) cornstarch
03 -
1/2 teaspoon real vanilla extract
04 -
1.5 tablespoons (22ml) water
05 -
1/3 cup (67g) white sugar
06 -
3 cups (340-375g) raspberries, fresh or frozen
→ Rich Chocolate Cake
07 -
1/2 cup (120ml) hot coffee
08 -
1 3/4 cups (350g) sugar
09 -
3/4 cup (62g) plain cocoa powder
10 -
1 teaspoon baking soda
11 -
1 teaspoon salt
12 -
1 cup (170g) mini chocolate chips coated in 1 tablespoon flour
13 -
2 teaspoons espresso powder (optional)
14 -
2 teaspoons vanilla extract
15 -
2 teaspoons baking powder
16 -
1 3/4 cups (219g) regular flour
17 -
3/4 cup (180g) regular sour cream
18 -
1/2 cup (120ml) oil (vegetable)
19 -
2 large eggs at room temperature
20 -
1/2 cup (120ml) buttermilk
→ Buttercream Frosting
21 -
1/2 cup (41g) powdered cocoa
22 -
1/8 teaspoon salt
23 -
2 teaspoons vanilla
24 -
1 cup (226g) soft unsalted butter
25 -
3 tablespoons (45ml) heavy cream
26 -
3 1/2 cups (420g) powdered sugar
→ Chocolate Raspberry Topping
27 -
8 ounces (226g) semi-sweet chopped chocolate
28 -
1/4 cup (60ml) raspberry liqueur or heavy cream
29 -
3/4 cup (180ml) heavy cream
# Instructions:
01 -
Mix sugar, cornstarch, raspberries, and lemon juice. Heat the mixture until it bubbles. Let it cool, then chill for 4 hours.
02 -
Stir together wet ingredients and dry ones in separate bowls. Blend them with the hot coffee. Gently add in the mini chocolate chips and split batter into three 9-inch pans.
03 -
Pop the pans in a 350°F oven for 24-26 minutes. Use a toothpick to test – if it comes out clean, they're done. Let cool fully.
04 -
Whip the butter until creamy. Gradually add powdered sugar, cocoa, cream, vanilla, and salt. Beat until it's silky smooth.
05 -
Spread buttercream around each cake layer, keeping raspberry filling in the center. Cover the cake with a thin frosting layer and chill.
06 -
Pour warmed cream over chocolate. Let it sit a bit, then whisk it smooth. Chill this until it's thicker.
07 -
Coat the cake with ganache. Decorate the top with fresh raspberries if you'd like.
# Notes:
01 -
You can prepare parts in advance
02 -
Stick to regular cocoa, not Dutch-process
03 -
Get everything to room temperature before starting
04 -
Freeze leftovers for up to 3 months