Description
A decadent chocolate cake layered with fresh raspberry filling and creamy frosting, perfect for celebrations or indulgent treats.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar (for raspberry filling)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (mixed with 2 tablespoons cold water)
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream (for cream filling)
- 1 teaspoon vanilla extract (for cream filling)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream (for ganache)
- Fresh raspberries (for garnish)
- Powdered sugar (for garnish)
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 180°C (350°F) and grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix buttermilk, oil, eggs, and vanilla. Combine wet and dry ingredients, then add hot coffee and mix until smooth.
- Divide the batter equally between the pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack.
- For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan and cook over medium heat until raspberries break down. Stir in the cornstarch slurry and cook until thickened. Cool completely.
- For the cream filling, beat cream cheese and powdered sugar until smooth. In another bowl, whip heavy cream and vanilla until stiff peaks form, then fold into the cream cheese mixture.
- Assemble the cake by placing one chocolate layer on a plate, spreading raspberry filling on top, then cream filling, and topping with another layer. Chill for at least 4 hours.
- For the ganache, heat heavy cream, pour over chocolate chips, let sit, then stir until smooth. Pour ganache over the chilled cake.
- Garnish with fresh raspberries, powdered sugar, and chocolate shavings before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, wrap individual slices and freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cake, chocolate, raspberry, dessert, birthday, celebration