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.
Equipment
- Electric Mixer
Ingredients
For the Cake:
- 2 cups granulated white sugar
- 1 ¾ cups all-purpose flour
- ¾ cup dark cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- ½ 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
- ½ cup confectioners’ sugar
- 6 oz fresh or frozen raspberries
- ⅛ cup white sugar
Dark Chocolate Ganache:
- 16 oz heavy whipping cream
- 16 oz dark chocolate chopped
To Finish:
- Fresh raspberries
- ⅓ 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 ⅔ 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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