CHOCOLATE RASPBERRY CAKE

My dad and I share a love for dark chocolate and raspberries so when he was in town from Germany last month, I made him this Dark Chocolate Raspberry Cake for his birthday – AKA the cake of his dreams and the cake of my dreams.  We celebrated with my sister’s family which meant a total of 11 pieces of moist Chocolate Raspberry Cake and 11 plates licked clean.  I asked everyone if they would change anything about the recipe and I was answered with a unanimous emphatic “no.”  And I think you’ll agree.

I wanted this Chocolate Raspberry Cake to be reminiscent of a raspberry filled dark chocolate candy bar – you know the ones – with a thick chocolate exterior giving way to oozing raspberry filling.  Mission accomplished.

In our moist Chocolate Raspberry Ganache Cake, the richness of the dark chocolate cake and dark chocolate ganache are complimented by the layers of light, silky smooth chocolate mascarpone and the fresh raspberry jam and fresh adorning raspberries for for deeply-chocolaty, silky, raspberry-filled bite after bite after bite.

This Chocolate Raspberry Cake has a few steps (fewer if you don’t make your own raspberry jam), but each step is easy.  I’ve detailed the steps below with helpful tips and tricks.  It’s more than you need to know, but everything you would ever want to know for imminent success!  Happy Indulging!

INGREDIENTS

• Chocolate Cake
• 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 see Notes for DIY
• 1/2 cup Vegetable oil
• 2 eggs at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup boiling water
• Homemade Raspberry Jam OPTIONAL - May Sub Seedless Raspberry Jam (See Notes)
• 12 oz. frozen raspberries thawed
• 1 1/2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1/3 cup granulated sugar
• Chocolate Ganache
• 12 oz. chopped bittersweet chocolate (do not exceed 61% cacao)
• 1 2/3 cups heavy whipping cream
• 1 tablespoon corn syrup
• Chocolate Mascarpone Filling
• 6 oz. (3/4 cup) mascarpone
• 1 1/4 cups heavy cream
• 1/2 cup plus 1 tablespoon confectioners' sugar
• 3/4 teaspoon vanilla
• 1/2 heaping cup ganache in directions
• Garnish
• 2-3  6 oz. containers fresh raspberries (more the better!)
• Chocolate Raspberry Cake with sliced removed showing layers of dark chocolate cake, raspberry jam filling, chocolate ganache and chocolate mousse

INSTRUCTIONS
CHOCOLATE CAKE

1. Preheat oven to 350 degrees F. Line the bottom of two 8-inch cake pans at least 2 1/2” deep with parchment paper or two 9” pans. Spray pans with nonstick cooking spray WITH flour or butter and flour pans.
2. Sift together the flour, cocoa, baking powder and baking soda in a medium bowl. Whisk in sugar and salt ("dry ingredients"). Set aside.
3. In a large bowl, whisk buttermilk, oil, eggs, and vanilla together until combined. Whisk dry ingredients into the wet ingredients just until combined. Whisk in boiling water just until combined, do not overmix (the batter will be thin).
4. ........................................

for full recipes please see : carlsbadcravings.com

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