Description
This Masterclass Chocolate Raspberry Cake features three layers of rich chocolate sponge filled with a vibrant raspberry compote and finished with a silky dark chocolate ganache. It’s an elegant dessert that’s perfect for celebrations and special occasions.
Ingredients
Scale
- 250g all-purpose flour
- 400g granulated sugar
- 75g unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 2 large eggs
- 240ml buttermilk
- 120ml neutral vegetable oil
- 2 tsp vanilla extract
- 240ml hot brewed black coffee
- 350g fresh or frozen raspberries
- 60g granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 300g dark chocolate, finely chopped
- 300ml heavy whipping cream
Instructions
- Preheat the oven to 180°C (350°F) and grease three 8-inch round cake pans.
- Line the bottoms with parchment paper.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract.
- Beat for 2 minutes until combined.
- Slowly mix in the hot coffee until a smooth, thin batter forms.
- Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Combine the raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook for about 5 minutes, mashing the berries as they soften.
- Stir in the cornstarch slurry and simmer until thickened.
- Cool the raspberry compote completely.
- Pour the hot cream over the chopped chocolate and let stand for 3 minutes.
- Stir until smooth and glossy, then cool until spreadable.
- Place one cake layer on a serving plate.
- Pipe or spread a border of ganache around the edge and fill the center with half of the raspberry compote.
- Repeat with the second layer.
- Top with the final cake layer and frost the entire cake with the remaining ganache.
- Chill briefly before slicing and serving.
Notes
Hot coffee enhances the chocolate flavor without making the cake taste like coffee. Allow both the raspberry compote and ganache to cool before assembling to achieve clean layers and a stable finish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 42g
- Sodium: 340mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 75mg