Prep Time: 40 Cook Time: 30 Total Time: 1 hour 10 minutes Yield: 8-10 Slices
Chocolate Cake
300 grams ( 1 ½ Cups) Granulated Sugar
100 grams (½ Cup) Light Brown Sugar
250 grams (2 Cups) All-Purpose/ Plain Flour
90 grams (¾ Cup) Dutch Process Cocao Powder ( I use Bensdorp Dutch Cocoa Powder)
2 Teaspoons Baking Soda
½ Teaspoon Salt
1 Teaspoon Baking Powder
3 Large Eggs, at room temperature
2 ½ Teaspoons Pure Vanilla Extract
4oz (½ Cup) Vegetable Oil
4oz (½ Cup) Sour Cream
4oz (½ Cup) Whole Milk or Buttermilk
80z (1 Cup) Hot Coffee*
Raspberry Jam Filling
12oz Frozen or Fresh Raspberries
50 grams (¼ Cup) Granulated Sugar
Zest of 1 Lemon
1 Tablespoon Lemon Juice
1 ½ Tablespoons Cornstarch/ Corn Flour
Chocolate Ganache Frosting
12oz (1 ½ Cups) Heavy Whipping Cream
12oz Chopped Good Quality Chocolate ( I use Callebaut Chocolate Callets)
3 Tablespoons Unsalted Butter
Assembly
4oz Fresh Raspberries
Instructions
Chocolate Cake
Preheat oven to 350F/180C and grease three 9 inch round pans. Set aside.
In a large bowl sift together the sugars, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Add in hot coffee, the mixture will be very thin. Pour evenly into prepared pans.
Bake for 19-24 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely. While cakes are cooking prepare raspberry filling.
Raspberry Jam Filling
In a medium pot add the raspberries and granulated sugar. Cook over low to medium heat for 5-7 minutes, once a mixture starts to get hot and a slight boil use a potato masher to mash the berries down.
In a small bowl mix together the corn starch, lemon zest, and lemon juice to create a slurry with no lumps. Add the slurry to the raspberry sauce and cook over low to medium heat for 8 to 10 minutes, the mixture should thicken up, keep in mind it will thicken more as it cools. Once cooked transfer to a heat proof bowl and let it cool for 10 minutes before stroing in the fridge to set up.
Chocolate Ganache Frosting
In a medium saucepan heat the heavy cream. While cream is heating, place the finely chopped chocolate in a large bowl. When cream has warmed pour on top of chopped chocolate, stir once to make sure all chocolate is covered then let it sit for 5 minutes.
Whisk chocolate cream mixture until completely combined. When the mixture is almost completely combined add the softened butter. Whisk until fully combined. Store ganache in the fridge for 20-30 minutes before assembling the cake.
Assembly
Place one layer of the chocolate ake on a cake plate/serving dish then drizzle 3 tablespoon of the chocolate ganache and use an offset spatula/ palette knife to evenly spread. Place ½ of the raspberry jam on top and spread into an even layer, if desired spread another thin layer of ganache on top of jam.
Repeat one more time then place the final cake layer upside down on top, this helps create a flatter, more even top. At this point I place the cake in the freezer to set up for 30 minutes, I also whisk the ganache and place it it in the freezer for 15 then rewhisk and place in the fridge. This helps thicken the ganache which will make it easier to frost the outside of the cake.
When ready to frost the cake I use a large cake spatula to place ganache on the sides in chunks then spread it all together, you end up with lots of excess frosting to pull of, but it helps prevent crumbs getting in the frosting. Then I use an offset spatula to spread the ganache on the top of the cake. Top cake with fresh raspberries. Store leftovers in the fridge. Cake is good for up to 5 days.
