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Chocolate Raspberry Cake

Chocolate Raspberry Cake

Servings 12 slices

Ingredients

For the fudge frosting:

  • 1 cup heavy cream
  • 14.5 oz dark chocolate chopped into rough chunks
  • 1 cup butter
  • 1 cup powdered sugar
  • 1/2 tsp. salt
  • 2 tbs. Dutch-processed cocoa powder
  • 1 tbs. vanilla extract

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • 1/2 cup hot coffee
  • 1/2 cup dutch processed cocoa powder
  • 1 cup buttermilk
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • 1 pint fresh raspberries

Instructions

For the fudge frosting:

  1. In a medium saucepan, add all the ingredients and heat over medium heat. Stirring constantly, heat the mixture until everything is melted, well combined, and smooth, which should take about 5 minutes.
  2. Pour the mixture through a mesh strainer to remove any lumps into a heat-proof bowl. Cover the mixture with plastic wrap, placing it directly on the surface of the mixture, and let it cool completely to room temperature, about 2 hours. Once the mixture is cooled completely, whisk to remove any lumps that have formed. The mixture should be glossy, smooth, and easy to spread. If your mixture is still looking thin and like it would drip out of a cake, it's not cooled enough.

For the cake:

  1. Preheat your oven to 350 degrees and grease two 8 inch round cake pans. Optionally line the pan with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  2. In a microwave safe medium bowl, melt the butter until just melted in the microwave, about 2 minutes. Then add in the coffee and microwave for another minute, or until the mixture is just boiling. Stir in the cocoa powder and whisk to combine until smooth.
  3. Pour the hot chocolate mixture over the dry ingredients, and whisk until combined- the mixture will be very thick at this point, and it doesn’t have to be fully mixed through.
  4. Then stir in the buttermilk, eggs, and vanilla extract and whisk until combined and smooth. Pour the batter into your prepared cake pans, and bake for 30-32 minutes, or until a toothpick comes out with just a few crumbs clinging to it. Cool the cake completely before frosting it. Optionally, remove the cakes from the pans while hot and wrap tightly in plastic wrap, allowing the cakes to cool at room temp while wrapped.

To assemble:

  1. Once the cakes have fully cooled, use a sharp knife to trim the domed top off of each layer. Then carefully slice each layer into half, creating a total of 4 layers of cake.
  2. To frost the cake, place one layer onto your cake plate, and pipe a dam around the edge using your chocolate frosting. Fill the center with a layer of raspberry jam and a scattering of fresh raspberries. Top with another layer and repeat. Frost the outside of the cake with the remaining fudge frosting and top with more fresh raspberries. Enjoy!