Chocolate Raspberry Lovers Cake (Print Version)
# Ingredients:
→ Raspberry Filling
01 -
1.5 tablespoons (22ml) cold water
02 -
1.5 tablespoons (12g) cornstarch powder
03 -
3 cups (340-375g) raspberries, fresh or thawed frozen
04 -
1/3 cup (67g) white sugar
05 -
1 teaspoon fresh lemon juice
06 -
1/2 teaspoon vanilla extract
→ Chocolate Cake
07 -
1 3/4 cups (219g) regular flour
08 -
3/4 cup (62g) natural cocoa powder, unsweetened
09 -
1 3/4 cups (350g) white sugar
10 -
2 teaspoons baking soda powder
11 -
1 teaspoon baking powder
12 -
1 teaspoon table salt
13 -
2 teaspoons espresso powder (skip if unavailable)
14 -
1/2 cup (120ml) canola oil
15 -
2 large eggs at room temp
16 -
3/4 cup (180g) whole sour cream
17 -
1/2 cup (120ml) fresh buttermilk
18 -
2 teaspoons vanilla extract
19 -
1/2 cup (120ml) coffee, freshly brewed hot
20 -
1 cup (170g) tiny chocolate chips mixed with 1 tablespoon flour
→ Chocolate Buttercream
21 -
1 cup (226g) soft butter, unsalted
22 -
3 1/2 cups (420g) powdered sugar
23 -
1/2 cup (41g) cocoa powder, unsweetened
24 -
3 tablespoons (45ml) whipping cream
25 -
1/8 teaspoon table salt
26 -
2 teaspoons vanilla extract
→ Chocolate Raspberry Ganache
27 -
8 ounces (226g) chopped semi-sweet chocolate
28 -
3/4 cup (180ml) whipping cream
29 -
1/4 cup (60ml) raspberry booze or extra whipping cream
# Instructions:
01 -
Mix cornstarch with water, then stir in raspberries, sugar and lemon juice. Cook until bubbling. Let it cool then put in fridge for 4 hours.
02 -
Combine all dry stuff first. In another bowl, mix wet ingredients. Pour wet into dry, add hot coffee and stir. Add chocolate chips last. Split between three 9-inch cake tins.
03 -
Pop in oven at 350°F for about 24-26 minutes. Cake's done when a toothpick comes out clean. Let cool completely.
04 -
Whip butter till fluffy. Slowly add sugar, cocoa, cream, salt, and vanilla. Keep beating until it's nice and smooth.
05 -
Put first cake down, pipe buttercream ring around edge, fill with raspberry mix. Repeat for second layer. Top with third cake, then coat thinly all over and chill.
06 -
Heat cream till steamy, pour over chocolate chunks. Wait 5 minutes, then stir until silky. Cool until thick enough to spread.
07 -
Pour ganache over cake, smooth it out. Top with fresh raspberries if you want.
# Notes:
01 -
You can make parts ahead of time
02 -
Don't swap in dutch-process cocoa
03 -
Ingredients need to be at room temp for best results
04 -
Keeps in freezer up to 3 months