Description
A rich chocolate cake layered with raspberry frosting and topped with smooth chocolate ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature
- 1 cup hot water
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 cups unsalted butter, room temperature
- 1 1/4 cups shortening
- 10 cups powdered sugar
- 6–8 tbsp raspberry puree, strained
- 6 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- Fresh raspberries (optional)
- Chocolate shavings (optional)
Instructions
- Preheat your oven to 300°F (148°C). Prepare three 8-inch cake pans with parchment circles and grease the sides. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the buttermilk, hot water, oil, eggs, and vanilla. Gradually add the wet ingredients to the dry, mixing just until smooth. Divide the batter evenly between the pans and bake for about 30–33 minutes. Once baked, let them cool completely before assembling.
- While your cake cools, beat together the butter and shortening until light and fluffy. Slowly add the powdered sugar, one cup at a time, alternating with raspberry puree. Adjust the consistency with a little more puree if needed. The frosting should be smooth and creamy, with a vivid pink hue and a fresh raspberry aroma.
- Heat the cream until it begins to simmer, then pour it over the chopped chocolate. Let it sit for a few minutes before stirring until silky and smooth. Allow it to cool slightly before drizzling.
- Place your first cake layer on a serving plate. Spread an even layer of raspberry frosting on top. Repeat with the second layer, then top with the final cake layer. Use the remaining frosting to cover the top and sides of the cake.
- Pour the cooled ganache over the top of the cake, letting it drip naturally down the sides. Garnish with fresh raspberries and chocolate shavings if desired.
Notes
- The raspberry puree can be made by blending fresh raspberries and straining to remove the seeds.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg