Description
This Chocolate Raspberry Layer Cake features ultra-moist chocolate cake layers, a bright raspberry filling, and a decadent chocolate ganache. Perfect for birthdays, anniversaries, or just treating yourself to something indulgent, this cake is a showstopper that’s as delicious as it is stunning.
Ingredients
Scale
For the Chocolate Cake:
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1/2 cup hot coffee
- 3/4 cup unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 3/4 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 tsp vanilla extract
For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
For the Ganache:
- 8 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk dry ingredients in a bowl. Add eggs, buttermilk, butter, and vanilla. Stir in hot coffee.
- Bake for 25-30 minutes. Cool layers completely.
- Cook raspberries, sugar, and lemon juice over medium heat. Thicken with cornstarch mixture and cool.
- Prepare ganache by pouring hot cream over chopped chocolate. Stir until smooth.
- Assemble layers with raspberry filling. Pour ganache over the top, allowing it to drip down.
Notes
- Strain raspberry filling for a smoother texture.
- Chill the cake before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American