Description
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.
Ingredients
Scale
- 1 3/4 cups flour (All-purpose)
- 2 cups sugar (Granulated)
- 3/4 cup cocoa powder (Dark unsweetened)
- 1 cup buttermilk (Room temp)
- 1 cup coffee (Hot and strong)
- 1/2 cup oil (Vegetable)
- 2 eggs (Large)
- 12 oz raspberries (For reduction)
- 8 oz cream cheese (Softened)
- 1/2 cup butter (Softened)
- 2 cups powdered sugar (For filling)
- 1/2 cup chocolate chips (Semi-sweet)
- 1/2 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
- Use fresh raspberries for the best flavor.
- Ensure all ingredients are at room temperature before starting.
- Prep Time: 30 min
- Cook Time: 90 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 80 mg