Description
This rich, layered chocolate cake is filled with tangy raspberry and frosted in creamy cocoa buttercream, then topped with a glossy ganache drip. A stunning dessert for any celebration.
Ingredients
For the chocolate cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot water
For the raspberry filling:
1 1/2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the chocolate buttercream:
1 cup unsalted butter, softened
3/4 cup unsweetened cocoa powder
3 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
For the ganache drip:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
Optional garnish:
Fresh raspberries
Chocolate curls
Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Make the cake: In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla; mix until just combined. Slowly stir in hot water until batter is smooth.
Divide batter evenly into pans. Bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
Make the raspberry filling: In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until thickened and jammy. Let cool.
Make the buttercream: Beat butter until fluffy. Add cocoa powder and beat until smooth. Gradually add powdered sugar, cream, vanilla, and salt. Mix until creamy.
Assemble: Layer cake with raspberry filling and buttercream between each layer. Frost the top and sides with remaining buttercream. Smooth with an offset spatula.
Make ganache: Heat cream until steaming. Pour over chocolate chips and let sit 2 minutes. Stir until smooth. Cool slightly, then drip over the chilled cake using a spoon or squeeze bottle.
Garnish with fresh raspberries and chocolate curls.
Notes
Substitute raspberry jam for homemade filling if short on time.
Use dark or bittersweet chocolate for a richer ganache.
Add chopped chocolate or freeze-dried raspberries to the batter or buttercream for extra texture and flavor.
Bake and freeze cake layers ahead for easy assembly later.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baked
- Cuisine: American
