Decadent Chocolate and Raspberry Cake

This beautiful cake is easier to make than it seems. You'll just need patience to resist devouring it!

Worthy of top pastry chefs, it's within your reach...

INGREDIENTS:

Raspberry Filling:

¼ cup (52 grams) of sugar

1 tablespoon (15 ml) of cornstarch

2 teaspoons (10 ml) of water

2 cups (225 grams) of raspberries

 

Chocolate Cake:

1 ¾ cups (228 grams) of flour

2 cups (414 grams) of sugar

¾ cup (85 grams) of cocoa

2 ¼ teaspoons (11 ml) of baking soda

½ teaspoon (3 ml) of baking powder

1 teaspoon (5 ml) of salt

1 cup (250 ml) of milk

½ cup (125 ml) of vegetable oil

1 ½ teaspoons (8 ml) of vanilla extract

2 large eggs

1 cup (250 ml) of hot water

 

Chocolate Frosting:

1 ½ cups (336 grams) of unsalted butter at room temperature

12 ounces (340 grams) of melted semi-sweet chocolate chips

5 tablespoons (35 grams) of cocoa

6 cups (690 grams) of icing sugar

½ teaspoon (3 ml) of salt

10 to 12 tablespoons (150 to 180 ml) of whipping cream

 

Chocolate Ganache:

9 ounces (255 grams) of semi-sweet chocolate chips

¾ cup (190 ml) of whipping cream

 

PREPARATION:

Prepare the raspberry filling:

Combine the sugar, cornstarch, and water in a saucepan over medium heat and mix well. Heat until the sugar starts to melt.

Add the raspberries and stir to coat them well with the sugar mixture. Continue to cook until the raspberries soften and begin to release their juice. Mash the raspberries with a spatula.

Remove from heat when the mixture starts to thicken, about 5 minutes. Pour the mixture into a bowl and refrigerate to cool.

 

Make the cake:

Preheat the oven to 350°F (180°C) and prepare three 8-inch (20 cm) round pans, spraying with cooking spray before placing parchment paper on the bottom.

Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs.

Combine the liquid ingredients with the dry ones and beat until well mixed. Slowly add the hot water, mixing at low speed.

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Divide the batter among the three pans and bake for 22 to 25 minutes, or until a toothpick comes out clean.

Remove the cakes from the oven and let cool for 2 to 3 minutes before unmolding and finishing cooling on a rack.

 

Make the chocolate frosting:

Place the butter in a large bowl and beat until smooth. Add the melted chocolate and mix until well combined, then do the same with the cocoa.

Add half of the icing sugar, the salt, and half of the cream and mix until well incorporated. Then add the rest of the icing sugar and beat until smooth, before gradually adding the remaining cream until the right consistency is reached.

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Make the ganache and assemble the cake:

Put the chocolate chips in a bowl and heat the cream in the microwave until it starts to boil. Pour the hot cream over the chocolate and let sit for 2-3 minutes, then whisk until smooth.

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Cut the tops of the cakes to have a flat surface.

Place the first cake on a serving plate and pipe a circle of frosting around the top edge of the cake to create a border.

Spread about ¼ cup of ganache on the cake inside the circle, then drop spoonfuls of raspberry filling and spread it evenly.

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Place the second cake and repeat the previous steps before adding the third cake on top.

Frost the top and outside of the cake with the remaining frosting, saving some for decoration.

Garnish the cake with the remaining ganache starting by making drips on the sides, then filling the center.

Decorate the cake by piping spirals topped with a raspberry.

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Refrigerate the cake until serving time.

If stored in an airtight container, the cake will keep for 4 to 5 days.

 

See detailed steps in the video below: