Description
A delightful dessert combining rich chocolate and tart raspberries, perfect for celebrations or cozy nights.
Ingredients
Scale
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cups cocoa powder (unsweetened)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup coffee (cooled)
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 2 cups raspberries
- 4 Tbs lemon juice
- 2 cups butter
- 5–6 cups powdered sugar
- 1 tsp almond extract
- 1–2 Tbs milk or heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line 2 9-inch round cake pans with parchment paper, and spray the edges with non-stick cooking spray.
- In a large bowl, mix together sugar, flour, cocoa powder, baking soda, baking powder, and salt using a hand mixer or a stand mixer until everything is well combined.
- Next, add in the eggs, buttermilk, cooled coffee, vegetable oil, and vanilla. Mix until you have a smooth batter.
- Divide the batter evenly between the two prepared pans, and bake for about 30 minutes.
- After baking, remove the cakes from the oven and let them cool in the pans for 5-10 minutes before turning them out onto cooling racks to cool completely.
- While the cakes cool, make your raspberry buttercream. In a saucepan, combine raspberries and lemon juice over medium-high heat, stirring until the berries mash easily.
- Keep heating until the mixture reduces down, yielding about 1/2 cup. Let this cool to room temperature.
- Once the puree has cooled, add your butter to a large bowl and beat until light and fluffy.
- Mix in the raspberry puree until it’s completely blended.
- Gradually add in the powdered sugar, one cup at a time, until you reach your desired consistency.
- Finally, mix in the milk and almond extract to smooth it all out.
- To assemble the cake, carefully split each cake layer in half using a cake leveler or a sharp knife. Place one layer on a cake stand or a turntable.
- Top that layer with about 3/4 cup of raspberry buttercream, spreading it out to the edges.
- Continue layering until you reach your top layer.
- Smooth buttercream onto the sides and top of the final cake layer. Chill in the refrigerator or freezer for at least 10-15 minutes.
- For the ganache, place your chocolate chips in a heatproof bowl. Heat the heavy cream until it simmers, then pour it over the chocolate chips.
- After 5 minutes, remove the cover and stir until smooth. Let it cool to room temperature until it thickens.
- Once chilled, remove the cake from the refrigerator or freezer. Use a spoon to apply a bit of ganache around the edge of the top layer, allowing it to drip over the sides.
- Slice and serve this delectable cake!
Notes
Use fresh raspberries for the best flavor. Chill the cake after frosting for cleaner slices.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg