Raspberry Chocolate Cake

Ingredients

Raspberry Filling

• 1.5 tbsp water
• 1.5 tbsp cornstarch
• 3 cups raspberries
• 1/3 cups granulated sugar
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Cake

• 1 3/4 cups all-purpose flour
• 3/4 cups natural cocoa powder
• 1 1/6 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp espresso powder
• 1/2 cups vegetable oil
• 2 large eggs
• 1/2 cups full-fat greek yogurt
• 1/4 cups heavy cream
• 1/2 cups milk
• 1 tsp white vinegar
• 1 tbsp heavy cream
• 2 tsp vanilla extract
• 1/2 cups hot water
• 1 cups mini dark chocolate chips

Dark Chocolate Buttercream

• 1 cups unsalted butter
• 1 3/4 cups confectioners’ sugar
• 1/2 cups cocoa powder
• 3 tbsp heavy cream
• 1/8 tsp salt
• 2 tsp vanilla extract
• 4 oz dark chocolate

Dark Chocolate Raspberry Ganache

• 8 oz dark chocolate
• 3/4 cups heavy cream
• 1/4 cups raspberry liqueur

Garnish

• 2.5 fresh raspberries
• fresh mint

Instructions

1. Make the raspberry filling by whisking water and cornstarch together until dissolved, then combine with raspberries, sugar, and lemon juice in a saucepan over medium heat.
2. Stir and mash berries as they soften, bring to a boil, and boil for 5 minutes, stirring occasionally; remove from heat, stir in vanilla, cool 10–15 minutes, then refrigerate at least 4 hours.
3. Preheat oven to 350°F (177°C); grease three 9-inch cake pans, line with parchment rounds, and grease parchment.
4. Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder in a large bowl.
5. Combine oil, eggs, Greek yogurt, and 1/4 cup heavy cream in another bowl.
6. Mix scant 1/2 cup milk, vinegar, and 1 Tbsp heavy cream in a measuring cup; let sit 5 minutes, then add to wet ingredients along with vanilla.
7. Pour wet ingredients into dry ingredients, add hot water or coffee, and mix until combined; fold in flour-coated dark chocolate chips.
8. Divide batter evenly between pans and bake 24–26 minutes until a toothpick comes out clean; cool completely in pans.
9. Beat butter until creamy for the buttercream, then add confectioners’ sugar, cocoa powder, heavy cream, salt, vanilla, and melted dark chocolate; beat until smooth and fluffy.
10. Place one cake layer on a serving plate, spread a thin layer of buttercream on top, pipe a border around the edge, and fill the center with half the raspberry filling; repeat with the second layer and top with the third.
11. Apply a thin crumb coat of buttercream over the cake and chill 30 minutes.
12. Heat cream and liqueur until simmering for the ganache, pour over chopped dark chocolate, let sit 2–3 minutes, then stir slowly until smooth; chill 30 minutes until slightly thickened.
13. Spread ganache over the chilled cake and garnish with fresh raspberries and mint; refrigerate until ready to serve.

Notes

The raspberry filling must chill fully for at least 4 hours to thicken properly before assembly.