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–+ servings

Dark Chocolate Raspberry Cake

The dark chocolate raspberry cake is the ultimate cake for any chocolate lover - with layers of rich and decadent chocolate cake, raspberry cream cheese frosting, chocolate ganache, and a pile of raspberries on top.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 6 people

Equipment

  • Electric Mixer

Ingredients
  

For the Cake:

  • 2 cups granulated white sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup dark cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • tsp vanilla extract
  • 1 cup hot coffee

Raspberry Cream cheese frosting:

  • 4 ounces full-fat cream cheese softened to room temperature
  • ½ cup heavy whipping cream
  • 1/2 cup confectioners’ sugar
  • 6 oz fresh or frozen raspberries
  • 1/8 cup white sugar

Dark Chocolate Ganache:

  • 16 oz heavy whipping cream
  • 16 oz dark chocolate chopped

To Finish:

  • Fresh raspberries
  • 1/3 cup dark chocolate chips melted

Instructions
 

FOR THE RASPBERRY CREAM CHEESE FRSOSTING:

  • Add the raspberries and sugar juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 10 minutes, until thick and glossy and the berries have broken down.
  • Once the sauce is at room temperature, using a hand blender pulse the jam and strain it using a fine mesh strainer to get rid of any large seeds.
  • Place in the fridge to cool completely before using.
  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and heavy whipping cream together on high speed until smooth and creamy. Add the confectioners’ sugar and raspberry sauce . Beat on low speed for 30 seconds, then switch to high speed and beat for 4-5 minutes.

FOR THE CHOCOLATE GANACHE:

  • Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.
  • Pour the cream over the chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.
  • Let it cool minutes at room temperature until thick enough to spread on cake.

FOR THE CAKE:

  • Preheat the oven to 350°F/180C. Grease and line with parchment three 6-inch round baking pans.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla; beat using a whisk for 2 minutes. Stir in the hot coffee (batter will be thin). Pour batter into prepared pans about 2/3 full with batter.
  • Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Remove from pans and place on wire racks to cool completely.

Assembly:

  • Place 1 cake layer on a cake stand or serving plate. Using an offset spatula, evenly cover the top with raspberry mousse. Repeat with the second layer of cake.
  • Top with the third cake layer. Frost the top and sides of the cake with the ganache using an offset spatula.
  • Make drips on the side of the cake with the melted chocolate. Using a piping bag and tip of your choice , pipe swirls of ganache on top of the cake.
  • Top with fresh berries and serve.
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