Latest Posts




Raspberry Filling:

1.5 Tablespoons water

1.5 Tablespoons cornstarch

3 cups fresh or frozen raspberries

1/3 cup granulated sugar

1 teaspoon lemon juice

1/2 teaspoon pure vanilla extract

Dark Chocolate Cake:

1 and 3/4 cups all-purpose flour

3/4 cup unsweetened natural cocoa powder

1 and 3/4 cups granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

2 large eggs

3/4 cup full-fat sour cream

1/2 cup buttermilk

2 teaspoons pure vanilla extract

1/2 cup hot water or black coffee

1 cup mini semi-sweet chocolate chips

Chocolate Buttercream:

1 cup unsalted butter, softened

3 and 1/2 cups confectioners’ sugar

1/2 cup unsweetened natural or dutch-process cocoa powder

3 Tablespoons heavy cream or milk

1/8 teaspoon salt

2 teaspoons pure vanilla extract

Chocolate Raspberry Ganache:

8 ounces quality semi-sweet or bittersweet chocolate, finely chopped

3/4 cup heavy cream

1/4 cup raspberry liqueur (optional)


Start with the raspberry filling by whisking cornstarch and water together. Combine with raspberries, sugar, and lemon juice in a saucepan over medium heat. Once boiled, remove from heat and stir in vanilla extract. Let it cool.

For the cake, mix dry ingredients in a bowl. In another bowl, mix oil, eggs, sour cream, buttermilk, and vanilla. Combine wet and dry ingredients, then add hot water or coffee. Fold in chocolate chips. Pour batter into cake pans and bake at 350°F for 24-26 minutes.

Prepare the chocolate buttercream by beating butter until creamy. Add sugar, cocoa powder, cream, salt, and vanilla. Beat until smooth.

For the ganache, pour heated cream (and liqueur if using) over chopped chocolate. Stir until smooth.

Assemble the cake by layering with raspberry filling and buttercream. Finish with the chocolate raspberry ganache on top.

No comments
Post a Comment

    Reading Mode :
    Font Size
    lines height