Chocolate Raspberry Cake





Chocolate Raspberry Cake








Amazingly rich, tender and moist Dark Chocolate Raspberry Cake with layers of luscious raspberry jam and silky chocolate mascarpone all enveloped in rich dark chocolate ganache!  The best Chocolate Cake you will ever have! This Chocolate Raspberry Cake is one of my favorite cakes on the planet and always a showstopper (perfect for holidays, Mother’s Day!)  The combination of deeply-chocolaty cake and fresh raspberries is indulgently rich yet fresh at the same time. You can either use homemade or store-bought raspberry jam (directions included for both) and the cake stays moist and fresh for days for an ideal make ahead, stress free cake!
INGREDIENTS
Chocolate Cake
  • 1 3/4 cups all-purpose flour
  • 3/4 cup dark unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 cup buttermilk see Notes for DIY
  • 1/2 cup Vegetable oil
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup boiling water
Homemade Raspberry Jam OPTIONAL - May Sub Seedless Raspberry Jam (See Notes)
  • 12 oz. frozen raspberries thawed
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1/3 cup granulated sugar
Chocolate Ganache
  • 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
  • 1 2/3 cups heavy whipping cream
  • 2 tablespoons corn syrup
Chocolate Mascarpone Filling
  • 6 oz. (3/4 cup) mascarpone
  • 1 1/4 cups heavy cream
  • 1/2 cup plus 1 tablespoon confectioners' sugar
  • 3/4 teaspoon vanilla
  • 1/2 heaping cup ganache in directions
Garnish
  • 2-3 6 oz. containers fresh raspberries (more the better!)
INSTRUCTIONS
CHOCOLATE CAKE
1.  Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans.
2.  Sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Whisk in sugar and salt ("dry ingredients"). Set aside.
3.  In a large bowl, whisk buttermilk, oil, eggs, and vanilla together until combined. Whisk dry ingredients into the wet ingredients just until combined. Whisk in boiling water just until combined, do not overmix (the batter will be thin).
4.  …………………………………….
5.  ………………………………………………..
Full instructions: Click here

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