Chocolate Raspberry Cake

Ingredients

For the cake:

  • 1 3/4 cups all purpose flour

  • 3/4 cup unsweetened cocoa

  • 2 cups sugar

  • 2 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp salt

  • 1 cup milk

  • 1/2 cup vegetable oil

  • 2 tsp vanilla extract

  • 2 eggs

  • 1 cup hot water

For the Raspberry Filling:

  • 1/4 cup sugar

  • 1 tbsp cornstarch

  • 2 tsp water

  • 2 cups raspberries

For the Chocolate Icing:

  • 1 1/2 cups unsalted butter, at room temperature

  • 340 g semi sweet chocolate chips, melted

  • 5 tbsp cocoa powder

  • 4 cups powdered sugar

  • 1/2 tsp salt

  • 170 ml heavy whipping cream

For the Chocolate Ganache:

  • 1 1/2 cups semi-sweet chocolate chips

  • 3/4 cup heavy whipping cream

For the cake:

Preheat the oven at 350 degrees.

Prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
Add the milk, vegetable oil, vanilla extract and eggs to a bowl and combine.

Add the wet ingredients to the dry ingredients and beat until well combined.

Slowly add the hot water to the batter and mix until well combined.

Divide the batter evenly between the prepared cake pans and bake for about 25 minutes, or until a thin skewer inserted in the middle comes out clean.

Let the cakes cool down before inverting onto wire racks and let cool completely.

For the Raspberry Filling:

Combine the sugar, cornstarch and water in a saucepan over medium heat and stir to combine. Heat until the sugar begins to melt.

Add the raspberries and stir to coat with the sugar mixture.

Continue to cook until the raspberries start to soften. Use your spatula to mash the raspberries.

Remove from heat when raspberry juice has begun to thicken, after about 5 minutes. Pour the mixture into a bowl and refrigerate until cool.

For the Chocolate Icing:

Add the butter to a mixer bowl and beat with the paddle attachment until smooth.

Add the melted chocolate and mix until well combined. Add the cocoa powder and mix until well combined.

Add half of the powdered sugar, salt and half of the heavy cream and mix until well combined.

Add the remaining powdered sugar and mix until smooth. Add the remaining heavy cream as needed to get the right consistency of frosting.

For the Chocolate Ganache:

Add the chocolate chips to a medium sized bowl. Heat the heavy whipping cream in the microwave until it just begins to boil.

Pour the hot cream over the chocolate chips and let it sit for 5 minutes, then whisk until smooth. Let it cool.

To layer the cake, use a large knife to remove the domes from the tops of the cakes so they are flat.

Place the first cake layer on a serving plate or on a cardboard cake circle. Pipe a dam around the outside of the cake layer with some of the chocolate frosting. Spread about 1/3 cup of chocolate ganache on top of the cake, in the center of the dam.

Spread half of the raspberry filling over the chocolate ganache.

Add the second layer of cake, then repeat with the other layer.

Frost the top and outside of the cake with the remaining chocolate frosting. Decorate the cake as you like and…Enjoy!

 
Chocolate Raspberry Cake