adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate Cake with Raspberry Filling
0 Likes
Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Indulgent chocolate cake infused with coffee, cocoa, and buttermilk, filled with raspberry and frosted with rich chocolate ganache for a luscious dessert.
Ingredients:
  • 3 (1 ounce) squares fine-quality semisweet chocolate, chopped
  • 1.5 cups hot brewed coffee
  • 3 cups white sugar
  • 2.5 cups all-purpose flour
  • 1.5 cups unsweetened cocoa powder
  • 0.75 teaspoon baking powder
  • 1.25 teaspoons salt
  • 3 large eggs
  • 0.75 cup vegetable oil
  • 1.5 cups well-shaken buttermilk
  • 0.75 teaspoon vanilla extract
  • 0.5 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1 tablespoon light corn syrup
  • 0.5 pound fine-quality semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 2 (20 ounce) packages frozen raspberries, thawed
  • 1 lemon, zested
  • 2 tablespoons cornstarch
Instructions:
  • Preheat the oven to 300°F (150°C) for a perfect cooking environment.
  • In a bowl, mix together chopped chocolate and hot coffee until the chocolate melts completely, resulting in a smooth mixture. Set aside.
  • Combine and sift sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  • In a bowl, with an electric mixer, beat eggs until slightly thickened and lemon-colored. Gradually mix in oil, buttermilk, vanilla extract, and melted chocolate. Beat until fully combined. Add sugar-flour mix and beat until just combined. Divide batter evenly between the cake pans.
  • Bake in the oven until a toothpick inserted in the center comes out clean, for 1 to 1 hour and 10 minutes. Cool in pans on wire racks for about 30 minutes, then invert onto racks to cool completely.
  • Once the cakes have cooled, gently heat heavy cream, sugar, and corn syrup in a small saucepan until it boils. Stir continuously until the sugar dissolves. Then, add the chocolate and whisk until fully melted. Next, add the butter and continue whisking until the mixture is smooth. Allow the ganache frosting to cool for about 10 minutes until it reaches a spreadable consistency.
  • After letting the frosting and cakes cool, blend raspberries in a food processor and strain through a mesh sieve into a saucepan. Add sugar and cornstarch, then simmer until thickened, about 5 to 7 minutes. Mix in lemon zest and take the raspberry filling off the stove.
  • Slice each cake layer in half horizontally to create 4 equal layers. Spread 1/3 of the raspberry filling on 3 layers and stack them. Place the final layer on top. Frost the cake with ganache by spreading it evenly from the center down the sides.

Similar Recipes