Ingredients
- Tablespoon s(22ml) water
- Tablespoon s(4.5 teaspoon sor12 g) cornstarch
- cup s(12 ounce s/about 340-375 g) fresh or frozenraspberries(do not thaw)*
- 1/3 cup(67 g) granulated sugar
- teaspoon lemon juice
- 1/2 teaspoon purevanilla extra ct
- and 3/4 cup s (219 g) all-purpose flour(spooned & leveled)
- 1/4 cup(62 g) unsweetened naturalcocoa powder*(see Note)
- and 3/4 cup s (350 g) granulated sugar
- teaspoon sbaking soda
- teaspoon baking powder
- teaspoon salt
- teaspoon sespresso powder(optional)*
- 1/2 cup(120ml) vegetable oilormelted coconut oil
- large eggs, at room temperature
- 1/4 cup(180 g) full-fatsour cream, at room temperature
- 1/2 cup(120ml) buttermilk, at room temperature*
- teaspoon spure vanilla extra ct
- 1/2 cup(120ml) hot waterorblack coffee*
- cup(170 g) mini semi-sweet chocolate chips(tossed in1 Tablespoon flour)
- cup(16 Tbsp;226 g) unsalted butter, softened to room temperature
- and 1/2 cup s (420 g) confectioners’ sugar
- 1/2 cup(41 g) unsweetened natural or dutch-processcocoa powder
- Tablespoon s(45ml) heavy creamormilk
- 1/8 teaspoon salt
- teaspoon spure vanilla extra ct
- ounce s(226 g) qualitysemi-sweet or bittersweet chocolate, finely chopped
- 1/4 cup(180ml) heavy creamorheavy whipping cream
- 1/4 cup(60ml) raspberry liqueur, such as Chambord (or replace with more heavy cream)
- optional garnish:fresh raspberries & fresh mint
Instructions
- Raspberry Filling: This sweet tart jammy raspberry cake filling comes together quickly and easily on the stove. It needs to cool completely before spreading onto the cake layers, so my instructions direct you to make this first.
- Dark Chocolate Cake: We’re using the same deeply chocolate y cake batter as this dark chocolate peanut butter cake . You’ll love the additional texture from mini chocolate chips in the batter have you tried it before?
- Chocolate Frosting: Slather on a layer of chocolate buttercream frosting between each cake layer, and use it to apply a crumb coat to the exterior of the cake.
- You’ll also need a piping bag + large round tip to pipe a border around the edge of the layers.
- The chocolate buttercream is here not only for taste, but serves a pretty important function: a buttercream “dam” helps hold the raspberry filling in place.
- Chocolate Raspberry Ganache: Top the whole cake with dark chocolate ganache . If desired, you can replace some of the cream with raspberry liqueur (such as Chambord) to make a chocolate raspberry ganache (or keep it just chocolate). Taste testers loved it both ways.