Chocolate Raspberry cake

WHY THIS RECIPE WORKS

The combination of rich chocolate and tart raspberries creates a perfect balance of flavors in this cake. The moist chocolate layers paired with a raspberry filling and topped with a decadent chocolate ganache make for an irresistible dessert. Fresh raspberries add a burst of freshness that enhances the overall taste.

Ingredients

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water

For the Raspberry Filling:

• 1 1/2 cups fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/4 cup water

For the Chocolate Ganache:

• 8 ounces semisweet chocolate, chopped
• 1 cup heavy cream

Directions

For the Cake:

1. Preheat Oven and Prepare Pans:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   • In another bowl, beat the eggs. Add buttermilk, vegetable oil, and vanilla extract. Mix well.
4. Combine Wet and Dry Ingredients:
   • Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Add Hot Water:
   • Slowly pour in the hot water, mixing until smooth and well incorporated. The batter will be thin.
6. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the Raspberry Filling:

1. Prepare Filling:
   • In a medium saucepan, combine raspberries, sugar, cornstarch, lemon juice, and water.
   • Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly. Cook for an additional 1-2 minutes.
   • Remove from heat and let cool completely before using.

For the Chocolate Ganache:

1. Prepare Ganache:
   • Place the chopped chocolate in a heatproof bowl.
   • In a small saucepan, heat the heavy cream until it just begins to simmer.
   • Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
   • Stir until smooth and glossy. Let cool slightly before using.

Assemble the Cake:

1. Assemble Layers:
   • Place one cake layer on a serving plate. Spread a layer of raspberry filling evenly over the top.
   • Place the second cake layer on top.
2. Add Ganache:
   • Pour the ganache over the top of the cake, letting it drip down the sides.
3. Decorate:
   • Garnish with fresh raspberries if desired.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I use raspberry jam instead of making the filling? A: Yes, you can use store-bought raspberry jam as a shortcut.

Q: How should I store the Chocolate Raspberry Cake? A: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.

Q: Can I freeze the Chocolate Raspberry Cake? A: Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and assemble before serving.

EXPERT TIPS

• Enhance Flavor: Add a teaspoon of raspberry extract to the batter for a more intense raspberry flavor.
• Room Temperature Ingredients: Ensure the eggs and buttermilk are at room temperature for best results.
• Ganache Consistency: Adjust the amount of heavy cream slightly to achieve the desired thickness of the ganache for spreading.

HOW TO STORE THIS RECIPE

• At Room Temperature: Store the frosted cake in an airtight container at room temperature for up to 2 days.
• In the Refrigerator: For longer storage, store the cake in the refrigerator for up to 5 days. Bring it to room temperature before serving.
• In the Freezer: Freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and assemble before serving.