When it comes to pure dessert indulgence, nothing compares to the Decadent Chocolate Raspberry Cake. The chocolate cake itself is tender and compellingly sweet, but between those layers? That’s where the magic happens: tart and refreshing raspberry jam and a light, creamy, chocolate mascarpone filling. Mmm, just thinking about it feels luxurious. And that chocolate ganache on top tastes like a candy shop dream! Decadent Chocolate Raspberry Cake is the truth depths of decadence no one can resist.
Ingredients
For the 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
- 1/2 cup vegetable oil
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup water, boiling
For the raspberry jam:
- 12 ounces frozen raspberries, thawed
- 1 1/2 tablespoons cornstarch
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
For the chocolate ganache:
- 1 2/3 cups heavy cream
- 12 ounces bittersweet chocolate, chopped
- 1 tablespoon corn syrup
For the chocolate mascarpone filling:
- 6 ounces mascarpone
- 1 1/4 cups heavy cream
- 1/2 cup plus 1 tablespoon confectioners’ sugar
- 3/4 teaspoon vanilla
- 2-3 (6-ounce) containers fresh raspberries, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line the bottom of two 8-inch or 9-inch cake pans with parchment paper and butter and flour the pans.
Step 3 –Sift the flour, the cocoa, the baking powder, and the baking soda in a medium bowl.
Step 4 –Whisk 2 cups of the sugar and the salt into the cocoa mixture.
Step 5 –In a large bowl, whisk the buttermilk, the oil, the eggs, and 2 teaspoons of the vanilla together until combined.
Step 6 –Whisk the dry ingredients into the wet ingredients until they are just combined.
Step 7 –Slowly whisk the boiling water into the batter until it is just combined, being cautious not to overmix and not to pour it in too quickly otherwise the eggs in the batter will scramble. The batter will be thin.
Step 8 –Evenly divide the batter between the prepared pans, dropping the pans a few times on the counter to remove any air bubbles.
Step 9 –Bake until a toothpick inserted in the center of the cakes comes out with just a few moist crumbs attached, about 32-38 minutes for 8-inch pans and 22-28 minutes for 9-inch pans. Do not open the oven door before the cakes are baked or the centers will collapse.
Step 10 –Cool the cakes in the pans for 10 minutes.
Step 11 –Transfer the cakes to a wire rack to cool completely.
Step 12 –Level the cakes if needed.
Step 13 –Add the thawed raspberries and any juices from thawing to a food processor and purĂ©e.
Step 14 –Add the raspberry purĂ©e to a fine mesh sieve over a bowl to discard the seeds, pressing down on the purĂ©e with the back of the spoon or a spatula until only seeds remain.
Step 15 –Add the raspberry purĂ©e, the cornstarch, the remaining granulated sugar, and the lemon juice to a small saucepan.
Step 16 –Bring the mixture to a simmer over medium-high heat, stirring constantly and then reduce the heat to medium.
Step 17 –Continue to cook and stir continuously until the purĂ©e has thickened, about 3-5 minutes.
Step 18 –Refrigerate the raspberry jam until it is completely chilled.
Step 19 –Once the cakes have completely cooled, add 1 2/3 cups of the heavy cream to a large, microwave-safe bowl and microwave it until it is just boiling, about 2-3 minutes.
Step 20 –Add the chocolate to the cream and let it stand for 1 minute.
Step 21 –Whisk the chocolate into the cream until it has melted and is smooth.
Step 22 –Whisk the corn syrup into the chocolate mixture.
Step 23 –Reserve a heaping 1/2 cup of the ganache to use in the mascarpone.
Step 24 –Let the remaining ganache stand at room temperature to cool until it is barely lukewarm and thickened but spreadable, about 20 minutes.
Step 25 –Immediately beat the mascarpone, the remaining heavy cream, the confectioners’ sugar, and the remaining vanilla on low speed using a handheld mixer until no lumps remain.
Step 26 –Add in the reserved ganache and increase the mixing speed to medium-high.
Step 27 –Beat the filling until thick, stiff peaks form, resembling a thick whipped cream. Be careful not to overbeat it.
Step 28 –Cut the cooled cakes in half horizontally using a long, serrated knife to create four even layers.
Step 29 –Place one cake layer, cut-side up, on a serving plate or cake pedestal.
Step 30 –Evenly top the cake layer with 1/3 of the raspberry jam and then 1/3 of the chocolate mascarpone.
Step 31 –Add the second cake layer, cut-side down, on top of the chocolate mascarpone.
Step 32 –Repeat the jam and mascarpone layers.
Step 33 –Top with the third cake layer, cut-side up, and repeat the jam and mascarpone layers.
Step 34 –Add the final cake layer, cut-side down, on top of the chocolate mascarpone.
Step 35 –Use 1 cup of the lukewarm ganache to frost the top and the sides of the cake in a thin layer.
Step 36 –Freeze the cake until the ganache is set, about 30 minutes.
Step 37 –Frost the cake with the remaining ganache.
Step 38 –Arrange the fresh raspberries in concentric circles on top of the cake.
Step 39 –Serve.
