Ultimate Dark Chocolate Raspberry Layer Cake Recipe
Description: Experience pure indulgence with this rich and moist Dark Chocolate Raspberry Layer Cake. This stunning dessert features layers of decadent dark chocolate cake filled with sweet raspberry jam and a luscious chocolate mascarpone cream, all enrobed in a smooth dark chocolate ganache. Whether it’s a holiday, celebration, or special occasion, this cake is sure to impress.
Ingredients:
For the Chocolate Cake:
– 1 3/4 cups all-purpose flour
– 3/4 cup dark unsweetened cocoa powder
– 1 teaspoon baking powder
– 2 teaspoons baking soda
– 2 cups granulated sugar
– 1 teaspoon salt
– 1 cup buttermilk, room temperature (see Notes for DIY buttermilk)
– 1/2 cup vegetable oil
– 2 large eggs, room temperature
– 2 teaspoons vanilla extract
– 3/4 cup boiling water
For the Raspberry Jam (Optional, or use Store-Bought):
– 12 oz frozen raspberries, thawed
– 1 1/2 tablespoons cornstarch
– 2 tablespoons lemon juice
– 1/3 cup granulated sugar
For the Dark Chocolate Ganache:
– 12 oz bittersweet chocolate, chopped (do not exceed 61% cacao)
– 1 2/3 cups heavy cream
– 1 tablespoon corn syrup
For the Chocolate Mascarpone Filling:
– 6 oz (3/4 cup) mascarpone
– 1 1/4 cups heavy cream
– 1/2 cup plus 1 tablespoon confectioners’ sugar
– 3/4 teaspoon vanilla extract
– 1/2 heaping cup ganache (from above)
For Garnish:
– 2-3 containers (6 oz each) fresh raspberries
Instructions:
For the Chocolate Cake:
1. Preheat Oven: Set your oven to 350°F (175°C). Line the bottoms of two 8-inch cake pans (at least 2 1/2” deep) or two 9-inch pans with parchment paper. Grease the pans with nonstick spray or butter and flour.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the sugar and salt, whisking until well combined.
3. Mix Wet Ingredients: In a large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine Batter: Slowly add the dry ingredients to the wet mixture, whisking until just incorporated. Pour in the boiling water and whisk until the batter is smooth. It will be thin; avoid overmixing.
5. Bake the Cake: Divide the batter evenly between the prepared pans. Tap the pans on the counter to release any air bubbles.
– For 8-inch pans: Bake for 32-38 minutes.
– For 9-inch pans: Bake for 22-28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. If needed, level the tops of the cakes.
For the Raspberry Jam (Optional):
1. Make the Jam: In a medium saucepan, combine thawed raspberries, cornstarch, lemon juice, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Set aside to cool completely.
For the Dark Chocolate Ganache:
1. Make the Ganache: Place the chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream and corn syrup in a small saucepan until just simmering. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth and glossy. Let it cool slightly before using.
For the Chocolate Mascarpone Filling:
1. Whip the Cream: In a large mixing bowl, combine mascarpone, heavy cream, confectioners’ sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form.
2. Add Ganache: Gently fold in 1/2 heaping cup of the prepared ganache into the whipped mascarpone mixture. Set aside.
Assembly:
1. Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of raspberry jam (if using) over the cake, followed by a generous layer of chocolate mascarpone filling. Top with the second cake layer.
2. Cover with Ganache: Pour the remaining ganache over the top of the cake, using an offset spatula to spread it evenly over the sides.
3. Garnish: Decorate with fresh raspberries, placing them on top and around the base of the cake.
4. Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving.
Notes:
– DIY Buttermilk: Combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
– Storage: The cake can be stored in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for 15 minutes before serving.
Servings: 10-12
Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
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