This is a cake i’ve been super excited about! There’s nothing wrong with a bit of decadence every once in a while, and this cake takes the crown. When making this dessert for someone in our community, I left the flavor choice up to her and her husband. They chose chocolate and raspberry, which got me super pumped to create a decadent treat with some fantastic summer berry flavors. Also, this cake has a major WOW factor with its indulgent flavor and fun decoration.
The cake in this recipe is a silky, rich, deep chocolate cake that doesn’t hold back on the flavor. The chocolate frosting is light and fluffy to compliment the heaviness of the cake. But WAIT, don’t forget about that ridiculous chocolate ganache and homemade raspberry jam squished between each cake layer. The richness of the ganache and the freshness from the jam adds a fantastic fresh pop of sweetness to make this cake over the top indulgent.
Also, can we talk about those fun drips going down the side with that ganache?! I mean come on, if that doesn’t make you want to just reach out and take a taste, then we need to have a serious conversation. I keep seeing this technique on all my favorite baking shows, and loved being able to test it out! I always like to challenge myself with new recipes and techniques, so this cake allowed me to do that. Check out the recipe below if you want a little challenge, or deliciousness in your life!
Prep Time: 10 minutes
Total Time: 1 hour + chilling time
Yields: 12-14 slices
Ingredients
Chocolate Cake
2 cups sugar
½ cup oil
2 eggs
1 ½ teaspoon vanilla
¾ cup cocoa powder
1 ¾ cups flour
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
1 teaspoon salt
1 cups milk
1 cups boiling water
*fresh raspberries for decoration
Raspberry Filling
2 cups frozen raspberries
¼ cup sugar
2 teaspoon water
2 teaspoon lemon juice
1 tablespoon cornstarch
Chocolate Frosting
1 ½ cups butter
6 cups powdered sugar
1 12 ounce bag melted chocolate chips
5 tablespoon cocoa powder
10-12 tablespoon heavy cream
½ teaspoon salt
Chocolate Ganache
9 ounces chocolate chips
¾ cup heavy cream
Directions:
1.Preheat your oven to 350 degrees and liberally spray 2 round cake pans. In a stand mixer, begin to incorporate your flour, sugar, cocoa powder, salt, baking soda and baking powder. Once mixed, add your eggs, vanilla, milk and oil. Once totally incorporated, add in your boiling water. Pour equally into your 2 tins and bake for 30-35 minutes. Once cakes are baked, remove and allow to cool before assembling
2.While the cakes are baking, place a small saucepan on the stove on medium heat. Add the sugar, lemon juice, water and cornstarch to allow them to come together, and for the sugar to dissolve. Add in your raspberries and stir to coat in the sugar mixture. Bring the mixture to a boil and use your spoon or spatula to smash the raspberries. Remove from the heat once the mixture has thickened. Allow to cool at room temperature for 5 minutes, and then place in the fridge to fully cool before using on your cake.
3. For frosting, attach the whisk attachment to your stand mixer, and beat your butter until fluffy. Add in your melted chocolate and allow to come together. Next, add in your cocoa powder and salt. Once combined, begin to incorporate your powdered sugar beginning with 3 cups. Once combined, add in half the heavy cream. After, add in the last 3 cups of powdered sugar, followed by the rest of the heavy cream. Whip until light and fluffy.
4. Finally, before assembling your cake, make your ganache by heating up your ¾ cup heavy cream. Once it almost comes to a boil, pour cream over the chocolate and allow to sit for 5 minutes, giving the chocolate a chance to melt. After 5 minutes whisk the mixture together until thick and creamy.
To assemble your cake:
1.Trim your cakes to ensure they are flat around the edges and tops. Place a dollop of frosting onto your cake plate to anchor the cake. Place your first cake layer on top, and pipe a layer of your chocolate frosting as a border around the top of the cake.* Fill the middle with your ganache, and then place spoonfuls of the raspberry jam on top before spreading over the ganache. Continue until you have reached your last cake layer. Pipe your chocolate frosting around the cake to ensure an easier time getting an even layer of frosting. Smooth your frosting around the cake before placing in the fridge to chill for at least 30 minutes.
2.Once cake has chilled, fill a piping bag or a squeeze bottle with half your ganache. Along the edges of your cake, begin to lightly squeeze the ganache to create drips down your cake. Once finished, add the rest of your ganache to the top of your cake, filling in the entire surface. You can leave your cake as is, or if you want to add more flair to the cake chill again for at least 30 minutes to allow the ganache to set up. Remove afterwards and pipe dollops of your chocolate frosting around the perimeter of your cake. Add some raspberries to the top of your cake before storing in the fridge until time to indulge!
*The frosting border is to create a dam for your ganache to prevent it running over the sides of your cake.
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