Chocolate Raspberry Valentine Cake (Print Version)
# Ingredients:
→ Raspberry Filling
01 -
1.5 tablespoons (22ml) room temperature water
02 -
1.5 tablespoons (12g) cornstarch powder
03 -
3 cups (340-375g) raspberries, fresh or thawed frozen
04 -
1/3 cup (67g) white sugar
05 -
1 teaspoon fresh lemon juice
06 -
1/2 teaspoon vanilla extract
→ Chocolate Cake
07 -
1 3/4 cups (219g) plain flour
08 -
3/4 cup (62g) natural cocoa powder
09 -
1 3/4 cups (350g) white sugar
10 -
2 teaspoons baking soda
11 -
1 teaspoon baking powder
12 -
1 teaspoon table salt
13 -
2 teaspoons espresso powder (skip if unavailable)
14 -
1/2 cup (120ml) canola oil
15 -
2 large eggs at room temp
16 -
3/4 cup (180g) whole sour cream
17 -
1/2 cup (120ml) buttermilk liquid
18 -
2 teaspoons vanilla extract
19 -
1/2 cup (120ml) freshly brewed hot coffee
20 -
1 cup (170g) tiny chocolate chips mixed with 1 tablespoon flour
→ Chocolate Buttercream
21 -
1 cup (226g) soft unsalted butter
22 -
3 1/2 cups (420g) powdered sugar
23 -
1/2 cup (41g) unsweetened cocoa
24 -
3 tablespoons (45ml) whipping cream
25 -
1/8 teaspoon fine salt
26 -
2 teaspoons vanilla extract
→ Chocolate Raspberry Ganache
27 -
8 ounces (226g) finely cut semi-sweet chocolate
28 -
3/4 cup (180ml) whipping cream
29 -
1/4 cup (60ml) raspberry booze or extra whipping cream
# Instructions:
01 -
Mix cornstarch with water, then add raspberries, sugar and lemon juice. Cook till bubbling. Let it cool down and stick in fridge for 4 hours.
02 -
Combine all dry stuff first. In another bowl, mix the wet ingredients. Pour everything together with the hot coffee. Add chocolate chips last. Split between 3 round 9-inch pans.
03 -
Pop in a 350°F oven for 24-26 mins until a toothpick stuck in comes out clean. Let them cool completely.
04 -
Whip the soft butter until fluffy. Mix in sugar, cocoa, cream, salt and vanilla. Keep mixing till it's smooth.
05 -
Put down first cake, pipe buttercream around edge, fill with raspberry mix. Repeat layers. Cover whole cake thinly and chill.
06 -
Heat cream and pour over chopped chocolate. Wait a bit, then stir until glossy. Cool until it thickens up.
07 -
Pour ganache over the cake. Add fresh raspberries on top if you want.
# Notes:
01 -
You can make parts ahead of time
02 -
Don't swap for dutch-process cocoa
03 -
Warm up cold ingredients before starting
04 -
Freezes well for up to 3 months