Description
A great chocolate raspberry cake. I’m truly a novice, but it has turned out well each time I’ve baked it.
Ingredients
- 3 (1 ounce) squares fine-quality semisweet chocolate, chopped
- 1 ½ cups hot brewed coffee
- 3 cups white sugar
- 2 ½ cups all-purpose flour
- 1 ½ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ¾ teaspoon baking powder
- 1 ¼ teaspoons salt
- 3 large eggs
- ¾ cup vegetable oil
- 1 ½ cups well-shaken buttermilk
- ¾ teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 tablespoon white sugar
- 1 tablespoon light corn syrup
- ½ pound fine-quality semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 2 (20 ounce) packages frozen raspberries, thawed
- ½ cup white sugar
- 1 lemon, zested
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
- Sift sugar
- flour
- cocoa powder
- baking soda
- baking powder
- and salt together in a large bowl.
- Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil
- buttermilk
- vanilla extract
- and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks
- about 30 minutes. Invert layers onto racks.
- While cakes are cooling
- bring heavy cream
- sugar
- and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable
- about 10 minutes.
- While frosting and cakes continue to cool
- puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced
- 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
- Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.
Prep Time: 45 mins
Cook Time: 1 hr 15 mins
Total Time: 2 hrs
Servings: 12