Chocolate Raspberry Cake

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Whisk the cornstarch and water until smooth. Combine with the raspberries (frozen is fine, unthawed), granulated sugar and lemon juice in a medium saucepan over medium heat. Mash the raspberries with a silicone spatula as they soften.
2. Bring to a boil and boil for 5 full minutes, stirring now and then. Take off the heat and stir in the vanilla.
3. Let the filling cool at room temperature for 10–15 minutes, then refrigerate for at least 4 hours (up to 1 week). Cover tightly if chilling longer than 4 hours. It must be completely chilled before use.
4. Heat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment rounds, then grease the parchment.
5. Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt and espresso powder (if using) in a large bowl.
6. Beat the oil, eggs and sour cream on medium-high speed until combined. Add the buttermilk and vanilla and beat until combined.
7. Pour the wet mixture into the dry, add the hot water or coffee, and mix on low speed until completely combined. Fold in the flour-coated chocolate chips. The batter will be thin with some air bubbles; this is normal. You should have about 6–6.5 cups (about 1400g).
8. Divide the batter evenly among the 3 pans. Bake for about 24–26 minutes, until a toothpick inserted in the center comes out clean. Baking times vary, so check yours.
9. Cool the cakes on a wire rack, completely in the pans. They may sink slightly in the middle.
10. Beat the butter on medium speed until creamy, about 2 minutes. Add the confectioners' sugar, cocoa powder, heavy cream, salt and vanilla. Beat on low for 30 seconds, then on high for 1 full minute. Taste and add more salt if desired.
11. Spread a thin layer (about 1/4 cup) of buttercream on one cooled layer. Pipe a thick border (about 1/2 cup buttercream in a piping bag with a large round tip, or a bag with the tip cut about 3/4 inch) around the edge. Spread half of the chilled raspberry filling (about 1/2 cup) inside the border. Repeat with the second layer, using the remaining buttercream and filling, then top with the third lay
12. Spread a thin crumb coat of buttercream over the top and sides, smooth with a bench scraper, and chill uncovered for at least 30 minutes (up to 3 hours).
13. Place the finely chopped chocolate in a heatproof bowl. Heat the cream and raspberry liqueur (if using) in a small saucepan over medium heat until it just begins to simmer; do not boil. Pour over the chocolate, wait 2–3 minutes, then stir slowly until smooth. Chill for 30 minutes to thicken.
14. Spread the thickened ganache over the chilled cake with an icing spatula. Garnish with fresh raspberries if desired. Serve immediately, or chill uncovered for up to 4–6 hours. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonCreamHeavy creamChocolateSour creamChocolate chipButtermilk