Description

This Chocolate Raspberry Layer Cake features layers of rich, moist dark chocolate cake, homemade raspberry jam, and a creamy chocolate mascarpone filling, topped with smooth dark chocolate ganache and fresh raspberries, making it the perfect dessert for special occasions.

Ingredients

1 3/4 cups all-purpose flour

3/4 cup dark unsweetened cocoa powder

1 teaspoon baking powder

2 teaspoons baking soda

2 cups granulated sugar

1 teaspoon salt

1 cup buttermilk, at room temperature

1/2 cup vegetable oil

2 eggs, at room temperature

2 teaspoons vanilla extract

3/4 cup boiling water

12 oz. frozen raspberries, thawed

1 1/2 tablespoons cornstarch

2 tablespoons lemon juice

1/3 cup granulated sugar

12 oz. chopped bittersweet chocolate

1 2/3 cups heavy cream

1 tablespoon corn syrup

6 oz. (3/4 cup) mascarpone

1 1/4 cups heavy cream

1/2 cup + 1 tablespoon confectioners’ sugar

3/4 teaspoon vanilla extract

1/2 heaping cup ganache (from the ganache directions above)

2–3 6 oz. containers fresh raspberries (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Mix dry ingredients: Sift flour, cocoa powder, baking powder, and baking soda. Whisk in sugar and salt.
Mix wet ingredients: Whisk together buttermilk, oil, eggs, and vanilla. Gradually mix in dry ingredients, followed by boiling water. The batter will be thin.
Bake: Divide the batter between pans. Bake for 32-38 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to wire racks to cool completely.
Make raspberry jam: Puree raspberries, strain seeds, then cook with cornstarch, sugar, and lemon juice until thick. Cool completely.
Make ganache: Heat heavy cream and pour over chopped chocolate. Stir in corn syrup and cool until it thickens.
Make mascarpone filling: Beat mascarpone, cream, sugar, and vanilla until smooth. Add reserved ganache and beat until thick peaks form.
Assemble the cake: Slice cakes in half to make 4 layers. Spread raspberry jam and mascarpone filling between layers.
Chill: Apply a thin crumb layer of ganache, freeze for 30 minutes, then apply the remaining ganache. Garnish with fresh raspberries.
Serve: Let the cake rest at room temperature before serving.

Notes

For a quicker option, use store-bought raspberry jam.

For a different flavor, use strawberry or blueberry jam.

Store leftover ganache in the fridge for up to 1 week.

To make dairy-free, substitute the mascarpone with a plant-based alternative and use non-dairy whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 150mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 6g
Cholesterol: 75mg