Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 cup steaming hot water
02 -
4 large eggs, at room temperature
03 -
2 ½ teaspoons baking powder
04 -
1 cup buttermilk, warmed to room temperature
05 -
1 ½ teaspoons baking soda
06 -
1 cup of oil
07 -
2 ½ cups plain flour
08 -
1 cup cocoa powder (unsweetened)
09 -
1 teaspoon salt
10 -
1 ¾ cups white sugar
11 -
1 teaspoon vanilla extract (pure)
→ Raspberry Puree
12 -
¼ cup water
13 -
1 cup raspberries, fresh or frozen
→ Raspberry Frosting
14 -
1 teaspoon vanilla (pure)
15 -
¼ cup puree (cooked-down raspberry)
16 -
2 cups sifted powdered sugar
17 -
½ teaspoon salt
18 -
¼ cup freeze-dried raspberries, finely ground
19 -
2 cups soft butter, unsalted
→ Chocolate Ganache
20 -
¾ cup heavy cream
21 -
1 cup chocolate chips, semi-sweet
→ Decoration
22 -
Raspberries, fresh
# Instructions:
01 -
Set the oven to 350°F (175°C). Lightly coat three 8-inch pans with nonstick spray, place parchment circles at the bottom, and spray a bit more. Put them aside.
02 -
Grab a big bowl and whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together. Keep it off to the side for now.
03 -
In another bowl, stir together the buttermilk, eggs, vanilla, oil, and hot water until smooth. Slowly add this mixture to the dry stuff, stirring just enough to combine everything.
04 -
Split the batter evenly between your pans. Bake for about 25-28 minutes, or until a toothpick poked in the middle comes out clean. Leave them in the pans for another 10 minutes before flipping to a cooling rack.
05 -
Blend raspberries and water until smooth, and strain out the seeds using a sieve. Cook this in a small pan until it reduces to about ¼ cup and thickens up nicely. Let it cool down completely.
06 -
In a bowl, whip the butter on high for 3 minutes until fluffy. Add powdered sugar slowly, followed by ground raspberries, the reduced puree, vanilla, and salt. Increase the speed again for 2 more minutes, scraping the sides if needed.
07 -
Heat the cream until it’s warm but not boiling. Pour it over chocolate chips and let it sit for 2 minutes. Gently stir until smooth. If it’s not melted, microwave for a few seconds at a time.
08 -
Trim the tops of your cakes with a serrated knife if needed. Put one layer on a stand, spread a cup of frosting, then repeat with the other layers. Apply a light coat of frosting all over, chill for 15 minutes, then finish frosting for a semi-naked finish. Drizzle ganache around the edges, and pop some fresh raspberries on top.
# Notes:
01 -
Use a scale or level off flour with a spoon for better accuracy.
02 -
Dairy like buttermilk or butter should sit out for 2 hours to warm up.
03 -
If baking in higher altitudes, toss in 2 extra tablespoons of flour.