Description
A delicious treat combining rich chocolate cake with sweet and tangy raspberry filling, perfect for special occasions.
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
- 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
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Fresh raspberries for garnish
- Powdered sugar for garnish
- Chocolate shavings for garnish
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix buttermilk, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Carefully pour in hot coffee and whisk until the batter is smooth.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down, about 5-7 minutes.
- Stir in the cornstarch slurry and cook for another minute until the mixture thickens. Remove from heat and let it cool completely.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Place one cooled chocolate cake layer on a serving plate. Spread the cooled raspberry filling evenly over the cake layer. Spread cream cheese filling over the raspberry layer. Place the second chocolate cake layer on top.
- Chill the cake in the refrigerator for at least 4 hours, or overnight, to allow the fillings to set.
- Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes.
- Stir gently until the ganache is smooth. Let it cool for 10-15 minutes until it thickens slightly.
- Pour the ganache over the top of the chilled cake, allowing it to drip down the sides.
- Garnish with fresh raspberries, a light dusting of powdered sugar, and chocolate shavings before serving.
Notes
Use room temperature ingredients for better mixing, and ensure the cake cools completely before assembling to prevent melting fillings.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: chocolate cake, raspberry cake, birthday cake, dessert, layer cake