Description
A delightful combination of rich chocolate and tart raspberries, perfect for any celebration.
Ingredients
Scale
- 1.5 Tablespoons water
- 1.5 Tablespoons cornstarch
- 3 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 3/4 cup full-fat sour cream
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or black coffee
- 1 cup mini semi-sweet chocolate chips
- 1 cup unsalted butter
- 3 and 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons heavy cream or milk
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
- 8 ounces quality semi-sweet or bittersweet chocolate
- 3/4 cup heavy cream
- 1/4 cup raspberry liqueur (or more cream)
- Fresh raspberries
- Fresh mint
Instructions
- Make the Raspberry Filling: Whisk cornstarch and water together until dissolved. In a saucepan over medium heat, combine cornstarch mixture, raspberries, granulated sugar, and lemon juice. Stir and mash raspberries as they thaw. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat and stir in vanilla extract. Cool and refrigerate.
- Make the Cake: Preheat oven to 350°F (177°C). Grease and line three 9-inch cake pans. In one bowl, mix dry ingredients; in another, mix wet ingredients. Combine both mixtures, adding hot water or coffee. Bake for 24-26 minutes. Cool.
- Make the Chocolate Buttercream: Beat butter until smooth and gradually add sugar, cocoa, cream, salt, and vanilla.
- Layer the Cake: Place layers of cake on a plate. Alternate layers of buttercream and raspberry filling between the cakes.
- Apply the Crumb Coat: Frost a thin layer over the entire cake and chill it in the fridge.
- Make the Ganache: Heat cream and liqueur in a saucepan. Pour over chopped chocolate in a bowl and stir until smooth. Chill the ganache.
- Frost the Cake: Pour the ganache over the chilled cake. Garnish with fresh raspberries and mint leaves.
- Serve: Enjoy the cake chilled or at room temperature.
Notes
Ensure ingredients are at room temperature for better mixing. Use a toothpick to check if the cake is done; if it comes out clean, your cake is ready!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
Keywords: chocolate, raspberry, cake, dessert, celebration, baking, sweet treat