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Chocolate Raspberry cake
A decadent chocolate cake with a fudgey buttercream, chocolate ganache, and lots of fresh raspberries.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
29
minutes
minutes
Servings
10
Slices
Calories
570
kcal
Author
John Kanell
Ingredients
For the Cake:
1 3/4
cups
all-purpose flour
220g
1 3/4
granulated sugar
350g
3/4
cup
unsweetened cocoa powder
75g
1
tsp
baking powder
2
tsp
baking soda
1
tsp
salt
1
cup
buttermilk
240ml
1/2
cup
vegetable oil
or canola oil, or melted coconut oil 120ml
2
large eggs at room temperature
1
tsp
pure vanilla extract
5mL
1
cup
freshly brewed strong hot coffee3
240ml
For the Frosting:
2 1/2
cups
unsalted butter
room temperature, 565g
7-8
cups
confectioners' sugar
875g
1.5
cup
unsweetened cocoa powder
150g
5-6
tbsp
heavy cream or half-and-half
2
tsp
pure vanilla extract
1/2
tsp
salt
4
cups
raspberries
1/4
cup
apricot jam
60mL
2
tsp
water
2
tsp
brandy
optional
Instructions
Sift the dry ingredients. Whisk together.
Mix the wet ingredients and add eggs one at a time
Slowly add the dry mixture to wet. Mix until combined
Distribute batter evenly into buttered and floured 8 inch pans .
Bake at 350 degrees F for about 25 min or until the centers are set.
For the Buttercream:
Beat butter until light and fluffy
Add cocoa and sugar
Slowly add cream until desired consistency is reached.
Transfer to a piping bag.
Pipe buttercream between and add fresh raspberries between each layer.
Cover the cake with buttercream.
Smooth out as much as possible then chill.
For the Ganache:
Melt equal parts dark chocolate and cream in a bowl. Mix until a desired ganache consistency is reached. Let it cool.
Add ganache to the top of the cake.
Top with raspberries.
For the Glaze
Heat the jam, water and brandy in the microwave for about 25 seconds. Mix together and strain.
For the Assembly
Add buttercream onto first layer and sprinkle with raspberries. Place second layer on top and repeat step.
Coat outside of cake in buttercream and smooth.
Top with ganache then add a mound of raspberries to the center.
Brush berries with apricot glaze.
Video
Notes
You can leave little gaps in the buttercream between each layer so your raspberries don't get crushed when you place them in.
Adding an apricot glaze to the raspberries on top will preserve them so nothing will look sad of you make the cake in advance.
If you don't have any buttermilk just add a tablespoon of white vinegar or lemon juice to milk, miix and set aside to curdle.
Nutrition
Serving:
78
g
|
Calories:
570
kcal
|
Carbohydrates:
41
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
30
mg
|
Sodium:
180
mg
|
Fiber:
2
g
|
Sugar:
30
g
|
Vitamin A:
200
IU
|
Vitamin C:
1.7
mg
|
Calcium:
60
mg
|
Iron:
1.1
mg