Ingredients
Scale
- 2 cups All-purpose flour (Sifted)
- 3/4 cup Cocoa powder (Dutch-processed preferred)
- 2 cups Granulated sugar
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
- 2 Eggs (Room temperature)
- 1 cup Buttermilk
- 1/2 cup Vegetable oil (Neutral flavor)
- 1 cup Hot strong coffee (Enhances chocolate flavor)
- 2 tsp Vanilla extract (Pure preferred)
- 2 cups Raspberries (Fresh or frozen)
- 1/3 cup Granulated sugar
- 1.5 tbsp Cornstarch (Mixed with water for slurry)
- 1 tbsp Lemon juice (Freshly squeezed)
- 1/4 cup Raspberry preserves (High quality)
- 8 oz Semisweet chocolate (Finely chopped)
- 1 cup Heavy cream
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Preheat your oven to 350°F. Prepare two 8-inch cake pans by lining them with parchment paper and spraying them with baking spray.
- In a large bowl, sift together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract until fully blended.
- Pour the wet ingredients into the dry mixture. Stir gently until just combined; be careful not to overmix.
- Divide the batter evenly between the prepared pans. Bake in your preheated oven for 30–35 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow cakes to cool completely on wire racks.
- In a saucepan over medium heat, combine raspberries and sugar. Cook until raspberries break down. Stir in cornstarch slurry and simmer until thickened. Mix in raspberry preserves. Allow to cool completely.
- Place finely chopped chocolate in a bowl. Heat heavy cream until just simmering; pour over chocolate and let sit for one minute before stirring until smooth. Mix in butter, vanilla extract, and salt. Allow cooling until it reaches spreading consistency.
- If necessary, level off your cooled cakes. Place one layer on a serving plate; pipe a ganache border around it and fill with raspberry filling. Top with the second layer of cake. Cover entire cake with ganache and decorate with fresh raspberries as desired.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg