Dark Chocolate Raspberry Cake
Indulge in this dark chocolate raspberry cake for a special occasion! Between each layer of moist chocolate cake is a sweet raspberry preserve filling. It's decorated with a dreamy dark chocolate French buttercream that tastes incredibly rich, without being overly sweet, and glides on the cake like silk, yet is sturdy enough for three layers. And for the finishing touches: a generous amount of fresh raspberries for the ultimate chocolate + raspberry combo!
Ingredients
For the chocolate cake layers:
- 270 g (2 ¼ cups) all-purpose flour
- 84 g (1 cup) dutch process cocoa powder
- 63 g (¾ cup) black cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon kosher salt
- 454 g (2 cups) unsalted butter, room temp
- 550 g (2 ¾ cups) granulated sugar
- 4 eggs, room temp
- 1 tablespoon vanilla extract
- 283 g (1 ¼ cup) whole milk, room temp
- 224 g (1 cup + 2 tbsp) extra light tasting olive oil
For the dark chocolate French buttercream:
- 227 g (8 oz) dark chocolate
- 6 egg yolks
- 124 g (½ cup + 2 tbsp) granulated sugar, divided
- 42 g (3 tablespoon) water
- 227 g (16 tablespoon) unsalted butter, room temp
- 1 teaspoon vanilla extract
For assembly:
- 340 g (1 cup) raspberry preserves
- Fresh raspberries, for topping
Instructions
For the chocolate cake layers:
- Preheat the oven to 325 degrees F. Grease and line three 9 inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until light & fluffy.
- Mixing on low speed, add the eggs one at a time. Scrape down the bowl and mix in the vanilla.
- Add half of the dry ingredients and mix until just combined. Mix in the milk and oil, then the remaining dry ingredients until just combined. Scrape down the bowl to ensure everything is evenly incorporated.
- Divide the batter between the prepared cake pans and smooth them out into even layers with an offset spatula.
- Bake the cakes for about 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted comes out clean.
- Turn the cakes out onto a wire rack to cool completely.
For the dark chocolate French buttercream:
- In a small heat-proof bowl, add the dark chocolate and place it over a pot of simmering water. Stir often until fully melted. Remove the bowl from heat and set aside.
- Place the egg yolks and 24g (2 tbsp) of granulated sugar in a medium bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until thick and foamy (about 3 minutes) while you heat the sugar and water.
- Heat the remaining 100g (½ cup) of granulated sugar and water in a small saucepan over low heat, stirring constantly until the sugar dissolves. Increase the heat to medium and bring to a boil, or until it reaches 240 degrees F.
- While the egg yolks are whisking on medium speed, slowly add the sugar syrup into the bowl. Continue mixing until the mixture has cooled down.
- Add the butter to the mixture a few cubes at a time, allowing them to fully incorporate before adding more.
- Lastly, add the cooled melted dark chocolate and vanilla. Continue mixing on low speed until the buttercream is completely smooth.
- Transfer ⅓ of the buttercream to a piping bag.
For Assembly:
- Place the first cake layer on a cake stand. Pipe a dam of buttercream around the edge of the cake. Fill the center with 170g (½ cup) of raspberry preserves.
- Top with the second cake layer and repeat.
- Add the last cake layer and top with a few scoops of buttercream. Use an offset spatula to smooth out the top, and spread the excess all over the sides.
- Continue decorating the cake as desired. Top with fresh raspberries, and enjoy!
Notes
- Black cocoa powder substitute: If you do not have black cocoa powder, you can use an equal amount of dutch process cocoa powder, making it a total of 147g or 1 ¾ cup.
- Make the cake layers ahead of time. This cake stays moist for dayyyys, so you can make ahead of time. Store at room temperature wrapped tightly and stored in an airtight container for 1-2 days or in the freezer for up to 3 months. If frozen, be sure to leave the cake layers out a room temperature overnight, then decorate the next day.
- No need for cake strips! These cake layers bake up perfectly flat, so there's no need to add cake strips on the pans.
Nutrition Facts
Serving: 1slice | Calories: 869kcal | Carbohydrates: 83g | Protein: 8g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 387mg | Potassium: 337mg | Fiber: 6g | Sugar: 57g | Vitamin A: 1255IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 4mg
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