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Decadent Triple Dark Chocolate Raspberry Layer Cake

A decadent slice of dark chocolate raspberry cake layered with bright red raspberries and rich chocolate frosting.
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Make this rich, moist dark chocolate cake layered with tart raspberry filling and covered in smooth chocolate ganache frosting. This recipe delivers bakery-style quality.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee
  • 1/2 cup (4 ounces) high-quality bittersweet chocolate (70% cacao or higher), finely chopped
  • 1 cup fresh or frozen raspberries (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1/2 cup water (for filling)
  • 12 ounces dark or bittersweet chocolate (for ganache)
  • 1 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully pour the hot coffee into the batter and mix on low speed until just combined. The batter will be thin. Stir in the finely chopped bittersweet chocolate.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the raspberry filling: In a small saucepan, combine the raspberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let cool completely.
  8. Prepare the ganache frosting: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes. Whisk until smooth and glossy. Let the ganache cool and thicken at room temperature until it reaches a spreadable consistency, about 1 to 2 hours.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread the cooled raspberry filling evenly over the first layer.
  10. Top with the second cake layer. Frost the top and sides of the entire cake with the thickened chocolate ganache.

Notes

  • For the most intense flavor, use dark chocolate that is 70% cacao or higher in the cake batter and ganache.
  • If you prefer a brighter raspberry flavor, you can gently fold 1/2 cup of fresh raspberries into the cooled ganache before frosting.
  • To achieve a very moist chocolate cake, do not overbake. Check for doneness slightly before the suggested time.

Nutrition

Find it online: https://cookingzenith.com/dark-chocolate-raspberry-cake/