Chocolate Raspberry Cake

This chocolate raspberry cake is a must try. It is chocolaty and the raspberry filling gives it a tarte and sweetish taste. This raspberry chocolate layer cake is super moist and layered with smooth chocolate ganache and raspberry filling, all covered with chocolate ganache. It’s rich, full of chocolate and heavenly!

Ingredients (Servings-10-12)

Chocolate Cake

• 1 3/4 cup (220g) all-purpose flour

• 1/2 cup (60g) unsweetened cocoa powder

• 1 tsp (5g) salt

• 2 tsp (8g) baking powder

• 1/2 cup (113g) unsalted butter, soft

• 1 cup (200g) sugar

• 5 eggs

• 1 1/2 tsp (7g) vanilla extract

• 1 cup (240g) sour cream

• 5 oz (140g) semisweet chocolate, melted

Raspberry Filling

• 200g fresh or frozen raspberries

• 1/4 cup (100g) sugar

• 1 tbsp (30ml) lemon juice

Chocolate Ganache for Filling and Frosting

• 360g semisweet chocolate, chopped

• 360g whipping cream

For decorating

• fresh raspberries (i used strawberries)

• chocolate shavings

Directions

1. Chocolate cake layers- Preheat the oven to 350°F (180C). Grease two 8 inch (20cm) pans and line the bottom with parchment paper.

2. In a medium bowl combine the flour, cocoa powder, baking powder and salt.

3. In another bowl mix the butter and sugar until  well combined. Add eggs, one at a time, vanilla extract and mix to combine.

4. With the mixer on low, gradually add flour mixture alternating with sour cream until all is well incorporated.

5. Add the melted chocolate and mix to incorporate.

6. Divide batter evenly into the prepared pans.

7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few crumbs.

8. Let them cool on the pan for about 10 minutes, then remove to a cooling rack to cool completely.

9. Raspberry filling- Place raspberries, sugar and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for 10-15 minute or until thickens. Remove from heat and set aside to cool until ready to use.

10. Ganache for filling and frosting-  Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth. Let cool at room temperature.

11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Cut each cake in half horizontally. Place one cake layer on your serving plate. Add sheets of parchment paper until you frost the cake.

12. Add the second layer of cake and spread with the cooled chocolate ganache. Add the third layer of cake and spread the remaining raspberry filling. Add the last layer of cake and refrigerate until ready to frost.

13. Prepare the ganache for frosting the top and edges of the cake.  Place chopped chocolate into a heatproof bowl. Heat the cream in a small saucepan, until almost boiling to the edges. Remove from heat and pour over the chocolate. Let sit for 2 minutes and then stir until smooth.

14. Frost the top and edges of the cake

15. Cover the cake with fresh raspberries and sprinkle with chocolate shavings.

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