A lovely and light variation on a salad for the fall. It can be eaten cold or hot and the flavors blend beautifully together. I prefer to serve it with salmon with a Dijon crust.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 1 10-inch round 2-layer cake |
Ingredients
- 3 (1 ounce) squares fine-quality semisweet chocolate, chopped
- 1 ½ cups hot brewed coffee
- 3 cups white sugar
- 2 ½ cups all-purpose flour
- 1 ½ cups unsweetened cocoa powder
- 2 teaspoons baking soda
- ¾ teaspoon baking powder
- 1 ¼ teaspoons salt
- 3 large eggs
- ¾ cup vegetable oil
- 1 ½ cups well-shaken buttermilk
- ¾ teaspoon vanilla extract
- ½ cup heavy whipping cream
- 1 tablespoon white sugar
- 1 tablespoon light corn syrup
- ½ pound fine-quality semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 2 (20 ounce) packages frozen raspberries, thawed
- ½ cup white sugar
- 1 lemon, zested
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine chopped chocolate and hot coffee in a bowl. Stir occasionally until chocolate is melted and mixture is smooth. Set aside.
- Sift sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
- Beat eggs in a bowl using an electric mixer until slightly thickened and lemon-colored. Slowly add oil, buttermilk, vanilla extract, and melted chocolate mixture. Beat until well combined. Add sugar-flour mixture; beat on medium speed until just combined. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely in pans on wire racks, about 30 minutes. Invert layers onto racks.
- While cakes are cooling, bring heavy cream, sugar, and corn syrup to a boil over low heat in a small saucepan. Whisk until sugar dissolves. Add chocolate; whisk until melted. Add butter; whisk until smooth. Let ganache frosting cool until spreadable, about 10 minutes.
- While frosting and cakes continue to cool, puree raspberries in a food processor. Press through a fine mesh strainer with the back of a spoon into a saucepan. Pour in sugar and cornstarch; bring to a boil over medium-low heat. Cook until thickened and reduced, 5 to 7 minutes. Stir in lemon zest. Remove raspberry filling from heat.
- Cut each cake layer in 1/2 horizontally to produce 4 equal layers. Spread 1/3 raspberry filling onto each of 3 layers and stack. Place top layer onto cake. Spread ganache frosting evenly from center of top layer down the sides of the cake.
Nutrition Facts
| Calories | 736 kcal |
| Carbohydrate | 114 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 9 g |
| Protein | 11 g |
| Saturated Fat | 11 g |
| Sodium | 542 mg |
| Sugars | 79 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I actually only made the raspberry filling for another cake. It’s a lot thicker than I thought it would be which makes it easy to put another icing over it.