Chocolate Raspberry Cake with Chocolate Ganache Frosting

choc rasp cake

 

Back at Oberlin, this was the dessert that was in the highest demand from my friends.  I made it for my friend Summer’s recital, and that was it—everyone NEEDED one after that for their recitals.

It’s one of the richest chocolate cakes ever, because it has coffee along with the huge amounts of chocolate.  Chocolate and raspberry is the sexiest and most delicious combinations ever, which is presented heavily in this cake.  It is perfect for a holiday gathering or if you need someone to fall in love with you.  Really any of those two scenarios should work out perfectly.

YIELD: 10-12 servings

TIME: 3 hours

INGREDIENTS
3 oz semi-sweet chocolate
1-1/2 cups hot coffee
3 cups sugar
2-1/2 cups flour
1-1/2 cups cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1-1/4 tsp salt
3 eggs
3/4 cup butter
1-1/2 cups buttermilk
3/4 tsp vanilla
(for frosting)
1/2 lb semi-sweet chocolate
1/2 cup heavy cream
1 Tbsp sugar
1 Tbsp light corn syrup
2 Tbsp butter
(for filling)
20 oz raspberries (plus some extra to put on top!)
1/2 cup sugar
zest of 1 lemon
2 Tbsp cornstarch

DIRECTIONS
Preheat oven to 300 degrees F and butter two 10×2 inch cake pans.  Line bottoms with wax paper, butter again, and dust pans with cocoa powder.  Finely chop chocolate in a bowl and combine with coffee.  Let stand, stirring occasionally until chocolate is melted and mixture is smooth.  In a large bowl, sift sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In another large bowl beat eggs and slowly add butter, buttermilk, vanilla, and melted chocolate.  Add sugar mixture and beat on medium speed until combined well; divide between pans and bake for 1 hour to 1 hour 10 minutes.  Be careful—usually my cakes overflow, so put them over cookie sheets to make sure you don’t get leftover batter burning in your oven!

For the frosting, finely chop chocolate.  In a small saucepan, bring cream, sugar, and corn syrup to a boil over low heat, whisking until sugar is dissolved.  Remove from heat and add chocolate, whisking until chocolate is melted.  Cut butter into small pieces and add to frosting, whisking until smooth.

For the filling, purèe raspberries.  Pour purèed raspberries through a strainer to remove the seeds.  Heat the purèe in a small pot with the sugar and cornstarch until mixture boils, stirring constantly.  Once it thickens, stir in lemon zest.  Cool, and spread.  I usually get an excess of this, so I usually combine it with the frosting a little bit, when frosting the cake.

To assemble the cake, make sure the cakes are cool!  Pour the raspberry filling in between the two cakes.  Frost the cake and mix the sides with a little bit of extra raspberry filling.  Top with raspberries.

Hope y’all enjoy!

xoxo, Sara

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