Chocolate Raspberry Cake
An indulgent chocolate raspberry cake bursting with decadent layers of moist chocolate cake, tangy raspberry filling, silky chocolate buttercream, and a luxurious raspberry ganache topping.
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Servings: 12
Calories: 410kcal
Ingredients
For the Raspberry Filling:
- 1 tbsp cornstarch
- 1 tbsp water
- ¼ cup granulated sugar
- 2 cups raspberries (fresh or frozen)
- ⅔ tsp lemon juice
- ⅓ tsp vanilla extract
For the Chocolate Cake:
- 1 ⅙ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ⅙ cup granulated sugar
- 1 ⅓ tsp baking soda
- ⅔ tsp baking powder
- ⅔ tsp salt
- 1 ⅓ tsp espresso powder (optional)
- ⅓ cup vegetable oil or melted coconut oil
- 1 large egg (room temperature)
- ½ cup full-fat sour cream
- ⅓ cup buttermilk (room temperature)
- 1 ⅓ tsp vanilla extract
- ⅓ cup hot water or black coffee
- ⅔ cup mini semi-sweet chocolate chips
For the Chocolate Buttercream:
- ⅔ cup unsalted butter (softened)
- 2 ⅓ cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2 tbsp heavy cream or milk
- Pinch of salt
- 1 ⅓ tsp vanilla extract
For the Chocolate Raspberry Ganache:
- 5.3 oz quality semi-sweet or bittersweet chocolate (finely chopped)
- ½ cup heavy cream or whipping cream
- 2 ⅔ tbsp raspberry liqueur (optional)
Instructions
Making the Filling:
- Dissolve cornstarch in water until smooth.
- In a saucepan, combine the cornstarch mixture, raspberries, sugar, and lemon juice over medium heat. Mash the raspberries as they soften. No need to thaw the freeze-dried raspberries.
- Boil for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.
- Cool for 10-15 minutes, then refrigerate for at least 4 hours or up to 1 week.
Making the Cake:
- Preheat your oven to 350°F. Grease three 6-inch pans and line them with parchment paper.
- Whisk the dark cocoa powder, flour, sugar, baking soda, baking powder, salt, and espresso powder.
- Blend oil, egg, and sour cream together. Mix in buttermilk and vanilla.
- Combine wet and dry ingredients, add hot water/coffee, and fold in chocolate chips.
- Divide batter into pans. Drop on a counter to remove air bubbles. Bake for 22-25 minutes, then let them cool completely.
Making the Frosting:
- Beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Mix in heavy cream, salt, and vanilla, and beat until fluffy.
Making the Ganache:
- Chop chocolate finely and place in a medium bowl.
- Heat cream (and liqueur, if using) until simmering, then pour over chocolate. Let sit, then stir the ganache mixture until it's smooth.
- Cool to thicken if needed before spreading on the cake.
Assembling and Decorating:
- Start with a layer of frosting, then the filling for the first layer. Do the same for another layer of cake on top of that.
- Place the third layer. Apply a crumb coat of buttercream and chill to set.
- Top with ganache and garnish with fresh raspberries if needed.
Notes
- You can make this dark chocolate cake in advance, then wrap it tightly and refrigerate until ready to assemble. Before layering, let them come to room temperature.
- The frosting and ganache can be prepared ahead of time. Store them in the refrigerator and bring them to room temperature for decorating the cake.
- Serve the finished cake immediately after decorating, or let it chill for 4-6 hours before slicing for a firmer texture.
- Wrap leftover cake tightly and store in the freezer for up to 3 months using an airtight container.
- If out of sour cream, substitute an equal amount of plain yogurt (note richness may be slightly different).
- Make a buttermilk substitute by adding 1 tsp white vinegar or lemon juice to milk and letting it sit for 5 minutes to curdle.
- Use whole, low-fat, or non-dairy milk as a buttermilk substitute.
- In a time crunch, substitute canned raspberry cake filling for the homemade filling.
Nutrition
Calories: 410kcal | Carbohydrates: 54g | Protein: 4g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 180mg | Potassium: 220mg | Fiber: 3g | Sugar: 32g | Calcium: 55mg | Iron: 2mg
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