Chocolate Raspberry Cake
This decadent Chocolate Raspberry Cake features three layers of moist dark chocolate cake sandwiched with a vibrant, tart raspberry cream filling, topped with a rich chocolate ganache and fresh berries.
Pin Share Print Servings: 12 slice
Calories: 550kcal
Cost: $18
Equipment
- 3 Cake Pans (8-inch round)
- 1 Saucepan (Small)
- 1 Stand mixer (Or hand mixer)
Ingredients
- 1 ¾ cups flour - All-purpose
- 2 cups sugar - Granulated
- ¾ cup cocoa powder - Dark unsweetened
- 1 cup buttermilk - Room temp
- 1 cup coffee - Hot and strong
- ½ cup oil - Vegetable
- 2 eggs - Large
- 12 oz raspberries - For reduction
- 8 oz cream cheese - Softened
- ½ cup butter - Softened
- 2 cups powdered sugar - For filling
- ½ cup chocolate chips - Semi-sweet
- ½ cup heavy cream - Hot, for ganache
Instructions
- Simmer raspberries, sugar, and lemon juice until thick. Strain seeds and cool completely.
- Whisk dry ingredients. Add wet ingredients (buttermilk, oil, eggs). Stir in hot coffee. Bake in three 8-inch pans at 350°F for 25-30 mins.
- Beat cream cheese and butter. Add powdered sugar and cooled raspberry reduction.
- Layer cakes with the raspberry filling.
- Pour hot cream over chocolate chips to make ganache. Pour over cake and top with fresh raspberries.
Notes
Make sure the raspberry reduction is completely cool and thick before adding it to the frosting to ensure a stable filling. Use hot coffee in the batter to bloom the cocoa powder.
Nutrition
Serving: 1slice | Calories: 550kcal (28%) | Carbohydrates: 70g (23%) | Protein: 6g (12%) | Fat: 28g (43%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg (25%) | Sodium: 350mg (15%) | Potassium: 200mg (6%) | Fiber: 4g (17%) | Sugar: 50g (56%) | Vitamin A: 600IU (12%) | Vitamin C: 15mg (18%) | Calcium: 60mg (6%) | Iron: 3mg (17%)