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Chocolate Raspberry Cake
By Sally · sallysbakingaddiction.com
Serves 12–14
| prepPreheat oven to 350°F / 177°C | |||||||||
| prepGrease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment | |||||||||
| 1.5 Tbsp / 22 ml water | Whisk cornstarch & water, combine with raspberries, sugar & lemon juice; boil 5 min | Cool filling 10–15 min, chill at least 4 hr | Layer cakes with buttercream, piped border & chilled raspberry filling | Crumb coat with buttercream, chill 30 min to 3 hr | Chill ganache 30 min, spread over crumb-coated cake | Garnish with fresh raspberries & mint, serve or chill up to 4–6 hr | |||
| 1.5 Tbsp / 12 g cornstarch | |||||||||
| 3 cups / 340–375 g fresh or frozen raspberries | |||||||||
| 1/3 cup / 67 g granulated sugar | |||||||||
| 1 tsp lemon juice | |||||||||
| 1/2 tsp pure vanilla extract | |||||||||
| 1 3/4 cups / 219 g all-purpose flour (spooned & leveled) | Whisk flour, cocoa, sugar, baking soda, baking powder, salt & espresso powder | Mix oil, eggs & sour cream; add buttermilk & vanilla; combine wet into dry | Add hot water/coffee, fold in chocolate chips | Divide batter between 3 pans, bake 350°F / 177°C, 24–26 min | Cool cakes completely in pans | ||||
| 3/4 cup / 62 g unsweetened natural cocoa powder | |||||||||
| 1 3/4 cups / 350 g granulated sugar | |||||||||
| 2 tsp baking soda | |||||||||
| 1 tsp baking powder | |||||||||
| 1 tsp salt | |||||||||
| 2 tsp espresso powder (optional) | |||||||||
| 1/2 cup / 120 ml vegetable oil or melted coconut oil | |||||||||
| 2 large eggs, at room temperature | |||||||||
| 3/4 cup / 180 g full-fat sour cream, at room temperature | |||||||||
| 1/2 cup / 120 ml buttermilk, at room temperature | |||||||||
| 2 tsp pure vanilla extract | |||||||||
| 1/2 cup / 120 ml hot water or black coffee | |||||||||
| 1 cup / 170 g mini semi-sweet chocolate chips (tossed in 1 Tbsp flour) | |||||||||
| 1 cup / 226 g unsalted butter, softened to room temperature | Beat butter until creamy, add confectioners' sugar, cocoa, cream, salt & vanilla | ||||||||
| 3 1/2 cups / 420 g confectioners' sugar | |||||||||
| 1/2 cup / 41 g unsweetened natural or dutch-process cocoa powder | |||||||||
| 3 Tbsp / 45 ml heavy cream or milk | |||||||||
| 1/8 tsp salt | |||||||||
| 2 tsp pure vanilla extract | |||||||||
| 8 oz / 226 g quality semi-sweet or bittersweet chocolate, finely chopped | Heat cream & liqueur, pour over chocolate, sit 2–3 min, stir until smooth | ||||||||
| 3/4 cup / 180 ml heavy cream or heavy whipping cream | |||||||||
| 1/4 cup / 60 ml raspberry liqueur such as Chambord (or replace with more heavy cream) | |||||||||
| optional garnish: fresh raspberries & fresh mint | |||||||||
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