Description
This Decadent Chocolate Cake with Fresh Raspberry Bliss is a rich, moist chocolate layer cake infused with hot coffee for enhanced flavor, layered with raspberry jam and fresh raspberries, and finished with luscious chocolate ganache or frosting. Perfect for special occasions or when you crave a luxurious dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (room temperature)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
Filling and Frosting
- 1 1/2 cups fresh raspberries
- 1/2 cup raspberry jam
- 1 batch chocolate ganache or frosting of choice
Instructions
- Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined, being careful not to overmix to keep the cake tender.
- Add Coffee: Slowly stir in the hot brewed coffee (or hot water), mixing until the batter becomes smooth and thin. The hot coffee enhances the chocolate flavor.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Assemble the Layers: Spread raspberry jam evenly over the top of one cooled cake layer. Sprinkle a layer of fresh raspberries on top of the jam.
- Add the Second Layer and Frost: Place the second cake layer on top of the raspberry-covered layer. Frost the entire cake with your chosen chocolate ganache or frosting.
- Garnish and Serve: Decorate the top of the cake with additional fresh raspberries just before serving to add a fresh and vibrant touch.
Notes
- For an intensified raspberry flavor, add a splash of raspberry liqueur to the jam before spreading.
- If using frozen raspberries, thaw and drain them thoroughly to prevent excess moisture in the cake.
- This recipe can also be adapted into a sheet cake if desired for easier serving or presentation.
