Decadent Dark Chocolate Raspberry Cake

Описание: Ingredients:
For the Dark Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
¾ cup dark cocoa powder (Dutch-processed is best)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
½ cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee
For the Chocolate Ganache Frosting:
2 cups semi-sweet or dark chocolate chips
1 cup heavy whipping cream
½ cup unsalted butter, cubed (for shine and stability)
For the Raspberry Topping:
2 cups fresh raspberries
1 cup fresh red currants or cranberries (optional, for the shiny red berry look)
1 tablespoon strawberry or apricot jam (warmed, to glaze the berries)
Instructions:
Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans).
Whisk Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Mix Wet Ingredients: Add buttermilk, oil, eggs, and vanilla. Beat with a mixer on medium speed for 2 minutes until well combined.
Add Coffee: Stir in the hot coffee by hand. The batter will be very runny; this is normal.
Bake: Divide batter evenly among the pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
Cool: Let cool in pans for 10 minutes, then turn onto wire racks to cool completely.
Make Ganache: Place chocolate chips and butter in a heatproof bowl. Heat the heavy cream until it just begins to simmer. Pour over the chocolate. Let sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool at room temperature until it thickens to a spreadable consistency (about 1-2 hours, or chill briefly stirring often).
Assemble: Place one cake layer on a plate. Spread a layer of ganache. (Optional: add a thin layer of raspberry jam here too). Repeat with remaining layers.
Frost: Cover the top and sides of the cake with the remaining ganache. Smooth it out for a sleek look.
Decorate: Pile the fresh raspberries and currants high on top of the cake. Brush the berries gently with the warmed jam to give them that glossy shine seen in the photo.
⏰ Prep Time: 45 minutes
⏱️ Cook Time: 35 minutes
⏳ Total Time: 1 hour 20 minutes (+ cooling)
🍜 Kcal: 620 kcal per slice
🍽️ Servings: 12 slices

If you enjoyed this recipe 🍰, don't hesitate to leave a like 👍 or a Super Thanks 💲 to support the channel! It is always appreciated 🚀