Description
A decadent chocolate cake layered with tangy raspberry filling and topped with a glossy chocolate ganache drip. Perfect for birthdays, anniversaries, or any celebration.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) Dutch-processed cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 cup (240 ml) hot coffee or water
- 2 cups (250 g) fresh raspberries
- ½ cup (100 g) sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 8 oz (225 g) dark chocolate
- 1 cup (240 ml) heavy cream
- Unsalted butter (for greasing pans)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat sugar, buttermilk, vegetable oil, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with hot coffee or water. Mix until just combined.
- Divide the batter evenly among the pans and bake for 25-30 minutes. Check doneness with a toothpick.
- Let the cakes cool in the pans for 10 minutes, then transfer to cooling racks.
- In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened. Cool completely.
- Heat heavy cream over low heat until steaming. Pour over chopped dark chocolate. Let sit for a minute, then stir until smooth.
- Place one cake layer on a plate or cake stand. Spread raspberry filling evenly. Repeat with the second layer and more filling, then top with the final cake layer.
- Pour ganache over the top of the cake, letting it drip down the sides. Use a piping bag for more control.
- Garnish with fresh raspberries and chocolate shavings. Chill for 30 minutes before serving.
Notes
Chill the cake between layers to prevent sliding. Use an offset spatula for smoothing the filling and ganache. Thin ganache with warm cream if needed for drips.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 4
- Protein: 6
Keywords: chocolate cake, raspberry filling, drip cake, party dessert, celebration cake