Valentine's Day Chocolate Raspberry Cake (Print Version)
# Ingredients:
→ Raspberry Filling
01 -
1.5 tablespoons (22ml) water
02 -
1.5 tablespoons (12g) cornstarch
03 -
3 cups (340-375g) fresh or frozen raspberries
04 -
1/3 cup (67g) granulated sugar
05 -
1 teaspoon lemon juice
06 -
1/2 teaspoon pure vanilla extract
→ Chocolate Cake
07 -
1 3/4 cups (219g) all-purpose flour
08 -
3/4 cup (62g) unsweetened natural cocoa powder
09 -
1 3/4 cups (350g) granulated sugar
10 -
2 teaspoons baking soda
11 -
1 teaspoon baking powder
12 -
1 teaspoon salt
13 -
2 teaspoons espresso powder (optional)
14 -
1/2 cup (120ml) vegetable oil
15 -
2 large eggs, room temperature
16 -
3/4 cup (180g) full-fat sour cream
17 -
1/2 cup (120ml) buttermilk
18 -
2 teaspoons pure vanilla extract
19 -
1/2 cup (120ml) hot coffee
20 -
1 cup (170g) mini chocolate chips tossed in 1 tablespoon flour
→ Chocolate Buttercream
21 -
1 cup (226g) unsalted butter, softened
22 -
3 1/2 cups (420g) confectioners' sugar
23 -
1/2 cup (41g) unsweetened cocoa powder
24 -
3 tablespoons (45ml) heavy cream
25 -
1/8 teaspoon salt
26 -
2 teaspoons pure vanilla extract
→ Chocolate Raspberry Ganache
27 -
8 ounces (226g) semi-sweet chocolate, finely chopped
28 -
3/4 cup (180ml) heavy cream
29 -
1/4 cup (60ml) raspberry liqueur or heavy cream
# Instructions:
01 -
Cook cornstarch mixture with raspberries, sugar, and lemon juice until boiling. Cool and chill for 4 hours.
02 -
Mix dry ingredients. Combine wet ingredients separately. Mix together with hot coffee. Fold in chocolate chips. Divide between three 9-inch pans.
03 -
Bake at 350°F for 24-26 minutes until toothpick comes out clean. Cool completely.
04 -
Beat butter until creamy. Add sugar, cocoa, cream, salt, and vanilla. Beat until smooth.
05 -
Layer cake with buttercream dam and raspberry filling between layers. Crumb coat and chill.
06 -
Pour hot cream over chocolate, let sit, then stir until smooth. Chill until thickened.
07 -
Cover cake with ganache. Garnish with fresh raspberries if desired.
# Notes:
01 -
Components can be made ahead
02 -
Use natural cocoa powder, not dutch-process
03 -
Room temperature ingredients are crucial
04 -
Can be frozen up to 3 months