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 (for filling)
- 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 (for ganache)
- 1 pinch Salt (for ganache)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together eggs, buttermilk, vegetable oil, hot coffee, and vanilla extract.
- Combine wet and dry mixtures until just mixed; avoid overmixing.
- Divide batter between prepared pans and bake for 30–35 minutes until a toothpick comes out clean. Cool completely on wire racks.
- For the raspberry filling, cook raspberries and sugar in a saucepan until the fruit breaks down. Add cornstarch slurry and lemon juice to thicken; mix in raspberry preserves and cool.
- Prepare ganache by heating heavy cream until simmering and pouring it over chopped chocolate; stir until smooth.
- Assemble by layering cake with raspberry filling between layers and topping with ganache.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 38g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg