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Chocolate Raspberry Layer Cake

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A decadent chocolate layer cake filled with rich chocolate ganache and fresh raspberry filling, topped with smooth chocolate frosting and fresh raspberries.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water or coffee
  • 1 cup heavy cream (for ganache)
  • 8 oz semi-sweet chocolate, chopped (for ganache)
  • 1 1/2 cups fresh raspberries (for filling and garnish)
  • 1/4 cup raspberry jam (optional, for filling)
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/2 cup cocoa powder (for frosting)
  • 2–3 tbsp milk or cream (for frosting)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  4. Stir in hot water or coffee until the batter is smooth. Divide evenly among prepared pans.
  5. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes, then remove and cool completely on wire racks.
  6. For the ganache, heat heavy cream until just simmering and pour over chopped chocolate. Let sit for 2-3 minutes, then stir until smooth. Cool to a spreadable consistency.
  7. For the frosting, beat butter until fluffy. Add powdered sugar and cocoa powder gradually. Mix in vanilla and enough milk to achieve desired consistency.
  8. Place one cake layer on a serving plate. Spread a thin layer of ganache, then raspberry jam (if using), and a layer of fresh raspberries.
  9. Repeat with second cake layer. Top with the third layer and frost the entire cake with chocolate frosting.
  10. Decorate the top with ganache drips and fresh raspberries if desired. Chill briefly before serving.

Notes

  • Using hot coffee enhances the chocolate flavor.
  • You can substitute raspberry jam with fresh raspberry compote.
  • Refrigerate leftovers and consume within 3-4 days.

Nutrition

Keywords: chocolate cake, raspberry, layer cake, ganache, dessert

Find it online: https://zesticook.com/chocolate-raspberry-layer-cake/