Valentines Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ Raspberry Filling
01 -
1 teaspoon lemon juice
02 -
1/3 cup (67g) white sugar
03 -
3 cups (340-375g) raspberries, fresh or frozen
04 -
1/2 teaspoon pure vanilla extract
05 -
1.5 tablespoons (12g) cornstarch
06 -
1.5 tablespoons (22ml) water
→ Chocolate Cake
07 -
1/2 cup (120ml) oil for cooking
08 -
2 teaspoons baking soda
09 -
3/4 cup (62g) regular cocoa powder
10 -
1 teaspoon baking powder
11 -
1 3/4 cups (350g) white sugar
12 -
2 teaspoons espresso powder (optional)
13 -
1 cup (170g) tiny chocolate chips mixed with 1 tablespoon flour
14 -
1 teaspoon salt
15 -
1/2 cup (120ml) hot coffee
16 -
3/4 cup (180g) full-fat sour cream
17 -
2 large eggs at room temperature
18 -
1 3/4 cups (219g) plain all-purpose flour
19 -
1/2 cup (120ml) buttermilk
20 -
2 teaspoons pure vanilla extract
→ Chocolate Buttercream
21 -
3 tablespoons (45ml) heavy cream
22 -
1/8 teaspoon salt
23 -
3 1/2 cups (420g) powdered sugar
24 -
1/2 cup (41g) unsweetened cocoa powder
25 -
2 teaspoons pure vanilla extract
26 -
1 cup (226g) unsalted butter, softened
→ Chocolate Raspberry Ganache
27 -
1/4 cup (60ml) raspberry liqueur or extra cream
28 -
8 ounces (226g) finely chopped semi-sweet chocolate
29 -
3/4 cup (180ml) heavy cream
# Instructions:
01 -
Mix raspberries, sugar, and lemon juice together with the cornstarch mixture and cook until it starts boiling. Chill for at least 4 hours.
02 -
Stir together all dry ingredients. Whisk wet ingredients in a different bowl. Blend the two mixtures, add the hot coffee last, and fold in the mini chocolate chips. Spread in three 9-inch pans evenly.
03 -
Set your oven to 350°F and bake for 24-26 minutes. Cakes are done when a toothpick comes out clean. Cool them fully.
04 -
Whip the butter till fluffy. Add cocoa, sugar, heavy cream, vanilla, and salt, then keep beating till smooth and creamy.
05 -
Add raspberry filling between the layers, making a buttercream border to hold it in. Apply a light coat over the entire cake to catch crumbs and cool it.
06 -
Pour warmed cream over the chocolate pieces and let it stand. Mix gently until smooth, then cool till it thickens just a bit.
07 -
Spread ganache all over the cake. Add some fresh raspberries on top if you want.
# Notes:
01 -
Parts of this can be made ahead of time
02 -
Stick to natural cocoa; don't use Dutch-process
03 -
Make sure ingredients like eggs are at room temp
04 -
Freeze leftovers for up to 3 months