Ingredients
- Raspberry Filling:
- 1.5 tablespoons (22ml) water
- 1.5 tablespoons (12g) cornstarch
- 3 cups (340–375g) fresh or frozen raspberries (do not thaw)
- 1/3 cup (67g) granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
- Cake:
- 1 3/4 cups (219g) all-purpose flour
- 3/4 cup (62g) unsweetened cocoa powder
- 1 3/4 cups (350g) granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons espresso powder (optional)
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 3/4 cup (180g) sour cream, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) hot water or black coffee
- 1 cup (170g) mini semi-sweet chocolate chips (tossed in 1 tablespoon flour)
- Chocolate Buttercream:
- 1 cup (226g) unsalted butter, softened
- 3 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) cocoa powder
- 3 tablespoons (45ml) heavy cream or milk
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- Chocolate Ganache:
- 8 ounces (226g) semi-sweet or bittersweet chocolate, finely chopped
- 3/4 cup (180ml) heavy cream
- Optional Garnish: Fresh raspberries & mint
Instructions
- Make the Raspberry Filling: Whisk cornstarch and water until dissolved. Combine with raspberries, sugar, and lemon juice in a saucepan over medium heat. Mash raspberries as they soften. Boil for 5 minutes, stirring occasionally. Remove from heat, stir in vanilla, and chill at least 4 hours until thickened.
- Bake the Cake: Preheat oven to 350°F (177°C). Grease and line three 9-inch pans. Whisk flour, cocoa, sugar, baking soda, baking powder, salt, and espresso powder. In another bowl, beat oil, eggs, sour cream, buttermilk, and vanilla. Combine wet and dry ingredients, then add hot water or coffee. Fold in chocolate chips. Divide batter among pans and bake 24–26 minutes. Cool completely.
- Make the Buttercream: Beat butter until creamy. Add confectioners’ sugar, cocoa, cream, salt, and vanilla. Beat until smooth and fluffy.
- Assemble: Place one cake layer on a stand. Spread thin buttercream layer, pipe border, then fill with half the raspberry filling. Repeat with second layer. Top with third cake layer.
- Crumb Coat: Spread a thin layer of buttercream around cake. Chill 30 minutes to 3 hours.
- Ganache: Pour hot cream over chopped chocolate. Let sit 2–3 minutes, then stir until smooth. Chill 30 minutes to thicken. Spread over chilled cake.
- Finish & Serve: Garnish with fresh raspberries and mint. Serve immediately or chill for up to 6 hours. Store leftovers covered in refrigerator for 5 days.
Notes
- For stronger flavor, use coffee instead of hot water in the cake batter.
- The raspberry filling must be completely chilled before layering.
- Ganache thickness depends on chocolate chop size—finer chops melt faster.
- Cake can be served chilled or at room temperature.
- Prep Time: 1 hour 30 minutes (includes chilling)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 54g
- Sodium: 410mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 78mg
