Description
Indulge in deep, dark chocolate layers paired with a zesty, tart raspberry filling and a mirror-like ganache. This professional-style cake combines espresso-enhanced chocolate with a tender crumb from sour cream and buttermilk. Perfect for celebrations, this recipe ensures restaurant-quality results at home with instructions designed to make high-rising, moist layers achievable for any baker.
Ingredients
1.5 Tablespoons water
1.5 Tablespoons cornstarch
3 cups fresh or frozen raspberries
1/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1 & 3/4 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 & 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder
1/2 cup vegetable oil
2 large eggs
3/4 cup full-fat sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
1/2 cup hot water or black coffee
1 cup mini semi-sweet chocolate chips
Instructions
Whisk cornstarch and water until smooth
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat
Boil for 5 minutes while mashing berries until reduced
Stir in vanilla and chill for at least 4 hours
Preheat oven to 350°F and prepare three 9-inch pans
Whisk together dry ingredients including flour, cocoa, sugar, baking soda, powder, salt, and espresso powder
Stir in oil, eggs, sour cream, buttermilk, and vanilla
Gradually add hot water or coffee to the batter and fold in chocolate chips
Divide batter into pans and bake for 26 minutes or until a toothpick comes out clean
Cool completely before assembling with the chilled raspberry filling between layers
Notes
Ensure the raspberry filling is completely chilled before assembly to prevent it from sliding out of the cake. The espresso powder is optional but recommended to enhance the depth of the chocolate flavor.
- Prep Time: 45
- Cook Time: 26
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American