Description
A rich and decadent chocolate cake infused with fresh raspberries and topped with a luscious chocolate ganache frosting. This elegant dessert combines the deep flavors of cocoa and coffee with the bright tartness of raspberries, perfect for celebrations or an indulgent treat.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
- 1 1/2 cups fresh raspberries
- 1 tablespoon flour (to toss raspberries)
Chocolate Ganache Frosting
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Garnish (optional)
- Additional fresh raspberries
- Powdered sugar
- Dark chocolate shavings
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then whisk in the buttermilk, vegetable oil, and vanilla extract until smooth.
- Form Batter: Gradually add the wet ingredients into the dry ingredients, mixing gently until you achieve a smooth batter without lumps.
- Add Coffee and Raspberries: Slowly stir in the hot brewed coffee or hot water to thin the batter and enhance the chocolate flavor. Toss fresh raspberries with one tablespoon of flour to prevent sinking, then gently fold them into the batter to evenly distribute.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then carefully remove them and transfer to wire racks to cool completely before frosting.
- Make the Ganache Frosting: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a bowl and let sit for 2 minutes. Stir gently until smooth and glossy. Add the unsalted butter and vanilla extract, stirring to combine. Allow the ganache to cool for about 30 minutes until it thickens to a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of ganache frosting over the top. Place the second layer on top and cover the entire cake with the remaining ganache, smoothing the sides and top.
- Garnish and Chill: Decorate with additional fresh raspberries, a dusting of powdered sugar, and dark chocolate shavings if desired. Chill the cake briefly to set the ganache before slicing and serving.
Notes
- You can replace coffee with hot water for a milder chocolate flavor.
- For an extra boost of raspberry taste, spread a thin layer of raspberry preserves between the cake layers before frosting.
- This cake pairs beautifully with whipped cream or raspberry coulis for serving.
