Description
A delicious dessert that combines rich chocolate flavor with fresh raspberries, perfect for any special occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups granulated sugar
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup boiling water
- 12 oz. frozen raspberries, thawed (optional)
- 1 1/2 tbsp cornstarch (optional)
- 2 tbsp lemon juice (optional)
- 1/3 cup granulated sugar (for jam, optional)
- 12 oz. chopped bittersweet chocolate
- 1 2/3 cups heavy cream
- 1 tbsp corn syrup
- 6 oz. mascarpone
- 1 1/4 cups heavy cream (for filling)
- 1/2 cup plus 1 tbsp confectioners’ sugar
- 3/4 tsp vanilla extract (for filling)
- 1/2 heaping cup of ganache (from above)
- 2–3 containers (6 oz each) fresh raspberries (for garnish)
- Powdered sugar for dusting (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by greasing them.
- Sift together the flour, cocoa powder, baking powder, baking soda, sugar, and salt in a bowl.
- In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla until well combined.
- Combine the wet and dry ingredients, mixing well. Slowly add in the boiling water until the batter is smooth.
- Divide the batter between the prepared cake pans. Bake for 32-38 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- To make the raspberry jam, puree the thawed raspberries in a blender, strain out the seeds, and cook with cornstarch, sugar, and lemon juice over low heat until thickened. Let cool.
- Make the ganache by heating heavy cream until hot, then adding the chopped chocolate. Whisk until smooth.
- Beat the mascarpone with the remaining heavy cream, sugar, and vanilla until soft peaks form. Gently add some of the ganache to the mixture.
- Once the cakes are cool, slice them in half horizontally. Layer each cake with raspberry jam and mascarpone filling. Frost the entire cake with ganache.
- Chill in the fridge if needed. Before serving, garnish with fresh raspberries and a dusting of powdered sugar.
Notes
Ensure all ingredients are at room temperature before baking for even rising. You can substitute fresh raspberries for frozen ones if they are in season.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Chocolate, Raspberry, Cake, Dessert, Special Occasion