I’m on a cake kick, which is tough when it’s SO hot in California. I know that if I turn on the oven, our entire apartment will soon feel like the oven, so it has to be really, really worth it to bake. Of course, I always think it’s worth it.
When I set out to make this dark chocolate raspberry cake with whole raspberries in the filling and drizzled with smooth chocolate ganache, it was at least 90 degrees outside and my apartment felt like a sauna. Unfortunately, the heat was causing me a lot of problems when I made this cake (which is now one of my favorites!) because my Italian meringue frosting kept falling apart due to the temperature in my apartment and nothing I did could fix it. Rather than wasting my time on more failed batches of too-hot buttercream, I went with a more simple frosting recipe, and I’m honestly thrilled with the turnout.
With so many pieces, this cake takes a while to make, but in the end, I thought it was SO worth every minute of my time. I made a 6-inch cake and I probably ate half before sharing it with anyone else. Raspberry and dark chocolate are a match made in heaven, and this dark chocolate cake is moist and light with just the right amount of chocolate flavor. Here’s how to make it!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup dark cocoa powder (I used Hershey’s)
- 1 1/2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 cup buttermilk, room temperature
- 3/4 cup strong brewed coffee
- 1 cup vegetable oil
- 2 tsp vanilla extract
Preheat oven to 350 degrees. Spray 2 6-inch cake pans with cooking spray and line the bottom with round pieces of parchment. This is a very large recipe and will make enough batter for 2 8-inch round pans.
In the bowl of your mixer fitted with a whisk attachment, combine the flour, cocoa powder, baking powder, baking soda and salt and mix to combine.
Then mix in the coffee, buttermilk, vanilla and eggs with a whisk. Slowly add the wet ingredients to the dry, mixing on low speed. Scrape the bowl, increase the speed to medium and mix until the batter is smooth. Divide the batter among the greased cake pans.
Bake for about 25 minutes until a toothpick inserted into the middle comes out clean. Let cool completely before removing from pans.
- 1 1/2 cups butter, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 12 oz. fresh or frozen raspberries (fresh recommended)
- 1 tbsp granulated sugar
- Dash of lemon juice (optional)
- More fresh raspberries for filling and topping
First, make the raspberry sauce by combining the washed raspberries, granulated sugar and a little lemon juice in a saucepan over low-medium heat. Let simmer, stirring occasionally until the raspberries have broken down. Once they no longer resemble raspberries and look more like a puree, strain the seeds out in a mesh strainer. Return the strained mixture to the pan and continue to simmer to remove liquid and increase the flavor for about 5 minutes. Strain again if needed and pour into a bowl to cool in the refrigerator.
* It’s important to reduce the raspberry flavor so that you do not have to add as much sauce to the frosting and still achieve maximum flavor.
Meanwhile, beat the softened butter with a paddle attachment for about 2 minutes until smooth and fluffy. Add the powdered sugar in batches, scraping the bowl as you go. Add the vanilla and slowly begin adding the cooled raspberry sauce until you reach your desired flavor. Amounts will vary; avoid adding more than 1/3 cup of raspberry sauce in order to keep the frosting at the proper consistency. I only used about 3/4 of my raspberry sauce.
Note, leftover raspberry sauce will keep in the fridge for a couple days and makes a great topping for cakes and cupcakes.
Begin assembling the cake. I spread frosting in the middle and topped with fresh raspberries before placing the next layer on my cake. Then ice the entire cake with raspberry frosting and move to the fridge.
- 2 oz. semi-sweet chocolate, chopped
- 1/4 cup heavy cream
- 2 tbsp light corn syrup
Combine the heavy cream and corn syrup in a small saucepan on medium heat, and place the chopped chocolate in a separate bowl. Once the mixture simmers, pour over the chocolate and whisk until completely melted and smooth. Let cool for several minutes so that the chocolate doesn’t melt your frosting.
Remove the cake from the refrigerator, and use a spoon to drip chocolate down the sides of the cake and spread lightly on top to achieve a dripped appearance. If desired, add more raspberries on top of the ganache.
Cut into the cake and you’ll find a sweet blend of dark chocolate and raspberry frosting with a thin layer of chocolate ganache and surprise raspberries in the middle. This quickly skyrocketed to the top of my favorite cakes list! Enjoy!