Description
A delightful dessert combining rich chocolate flavor with the tart sweetness of raspberries, perfect for celebrations or a sweet treat at home.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup boiling water
- 12 oz frozen raspberries, thawed
- 1 1/2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 12 oz bittersweet chocolate, chopped
- 1 2/3 cups heavy cream
- 1 tablespoon corn syrup
- 6 oz mascarpone
- 1 1/4 cups heavy cream
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 3/4 teaspoon vanilla extract
- 2–3 containers (6 oz each) fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and prepare two cake pans with parchment paper and nonstick cooking spray.
- Sift together flour, cocoa powder, baking powder, and baking soda in a bowl. Whisk in sugar and salt.
- In a large bowl, whisk together buttermilk, oil, eggs, and vanilla. Gradually mix in dry ingredients, then add boiling water and mix until smooth.
- Divide the batter between the pans and bake for 22-38 minutes, checking for doneness with a toothpick. Cool in pans for 10 minutes before transferring to a wire rack.
- For raspberry jam (optional), combine thawed berries, cornstarch, lemon juice, and sugar in a saucepan and cook over medium heat until thickened.
- For ganache, heat heavy cream and corn syrup until simmering. Pour over chopped chocolate, let sit for 5 minutes, then stir until smooth.
- For mascarpone filling, whip mascarpone, heavy cream, sugar, and vanilla until stiff peaks form and gently fold in ganache.
- Assemble the cake by placing one layer on a serving plate, spreading with raspberry jam, followed by a layer of mascarpone filling. Top with the second layer and pour ganache over the top and sides.
- Garnish with fresh raspberries and chill for 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to three days. Make sure to keep it covered to prevent drying out.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cake, chocolate, raspberry, dessert, celebratory, layer cake