Chocolate Raspberry Cake

It’s my birthday today, so I like to make myself a cake.  That way I get exactly what I want.  I have been craving and indulging in chocolate and raspberry alot lately.  So when I happened upon this recipe on the Epicurious iphone app, I saved it and made it!

It was super easy, turned out great, tasted awesome, a great recipe overall.  The only thing I would change next time is to add more jam and ganache.  I had some left over.

Chocolate Raspberry Cake

found at

Nonstick vegetable oil spray
2 cups unbleached all purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 cup water
3/4 cup buttermilk
3/4 cup vegetable oil
3 large eggs

Chocolate ganache and raspberry topping:
18 ounces bittersweet chocolate, do not exceed 61% cacao, chopped  (I used Ghiradelli dark chocolate chips)
2 1/4 cups heavy whipping cream
6 tablespoons seedless raspberry jam, stirred to loosen, divided
2 6-ounce containers fresh raspberries
Powdered sugar

For cake:

  1. Position racks in top and bottom third of oven; preheat to 350°F. Coat two 9-inch-diameter cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper rounds; spray rounds.
  2. Sift flour, sugar, cocoa powder, baking soda, and salt into large bowl; whisk to blend and form well in center.
  3. Whisk 1 cup water, buttermilk, oil, and eggs in medium bowl to blend.
  4. Pour wet ingredients into well in dry ingredients; whisk just to blend.
  5. Divide cake batter between prepared pans (about 3 cups each).
  6. Bake cakes until tester inserted into center comes out clean, about 30 minutes.

For ganache

  1. Place chopped chocolate in medium bowl.
  2. Bring cream just to boil in heavy medium saucepan.
  3. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth.
  4. Transfer 1 1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour.
  5. Let remaining ganache stand at room temperature to cool until barely lukewarm.


  1. Carefully run knife around pan edges to release cakes. Invert 1 cake layer onto cardboard round or bottom of 9-inch-diameter tart pan with removable bottom. Peel off parchment paper.
  2. Spread 3 tablespoons jam over top. Spoon dollops of chilled ganache over, then spread evenly.
  3. Invert second cake layer onto another cardboard round or tart pan bottom. Peel off parchment paper.
  4. Carefully slide cake off round and onto frosted cake layer on rack.
  5. Spread remaining 3 tablespoons raspberry jam over top of second cake layer. Pour half of barely lukewarm ganache over cake, spreading over sides to cover.
  6. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes.
  7. Arrange raspberries in concentric circles atop cake. Sift powdered sugar lightly over raspberries and serve.

NOTE:  You can employ my method of assembly, just put the first layer on the cakeplate, cover with jam and cold ganache, add the second layer, more jam and ganache, stick in the freezer for 30min and repeat with additional ganache.  Not as pretty, but I am ok with a rustic look, and so much easier!


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