Decadent Chocolate Layers (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 cup piping hot water
02 -
4 large eggs at room temperature
03 -
1 teaspoon pure vanilla extract
04 -
1 cup buttermilk, warmed up
05 -
1 cup neutral oil
06 -
1 teaspoon salt
07 -
1 ½ teaspoons baking soda
08 -
2 ½ teaspoons baking powder
09 -
1 cup unsweetened cocoa powder
10 -
2 ½ cups regular flour
11 -
1 ¾ cups sugar (white granulated)
→ Raspberry Puree
12 -
1/4 cup water
13 -
1 cup raspberries (frozen or fresh)
→ Raspberry Frosting
14 -
1 teaspoon vanilla extract (pure)
15 -
1/4 cup thickened, reduced raspberry puree
16 -
1/2 teaspoon salt
17 -
2 cups butter (unsalted, soft)
18 -
2 cups powdered sugar (sifted)
19 -
1 oz (1/4 cup) ground freeze-dried raspberries
→ Chocolate Ganache
20 -
3/4 cup heavy cream
21 -
1 cup semi-sweet chocolate chips
→ Decoration
22 -
Fresh raspberries
# Instructions:
01 -
Set your oven to 350°F (175°C). Get three 8-inch cake pans ready by giving them a light spray of nonstick spray. Add parchment paper rounds to the bottoms, spray again, and leave them aside.
02 -
In a big bowl, toss together the sugar, flour, cocoa powder, baking powder, salt, and baking soda. Let it rest for now.
03 -
Grab another bowl and mix warm buttermilk, eggs, oil, hot water, and vanilla until smooth. Slowly add this mixture to your bowl of dry stuff while stirring gently until it looks just blended.
04 -
Pour the batter evenly into your pans. Bake for 25–28 minutes, then check with a toothpick—it should come out clean. Let your cakes hang out in their pans for 10 minutes before moving them to a rack to cool.
05 -
Blend together raspberries and some water until it’s smooth. Run it through a sieve to get rid of the seeds. Simmer the juice on medium heat in a small pan until it thickens into 1/4 cup. Cool it off.
06 -
After sifting powdered sugar into a bowl, mix in the grounded freeze-dried raspberries. Beat soft butter at high speed for 3 minutes until fluffy. Gradually stir in powdered sugar, raspberry reduction, vanilla, and salt. Whip everything for another 2 minutes, scraping once or twice.
07 -
Warm heavy cream in a saucepan till it steams, then pour it over chocolate chips in a bowl. Wait 2 minutes, then stir gently until melted. If chunks remain, microwave for 15 seconds at a time, then stir.
08 -
Grab a serrated blade to make your cake layers level. Put one layer on a serving stand, spread 1 cup of frosting on top, and keep layering. Cover the whole cake with a thin frosting coat, chill for 15 minutes, then frost again lightly for that rustic look. Drizzle ganache around the sides, then decorate with fresh raspberries.
# Notes:
01 -
Spoon flour into your cup and level it with a knife, or use a kitchen scale for accuracy.
02 -
Let dairy products come to room temp at least 2 hours before you start.
03 -
If baking at high altitudes, stir in an extra 2 tablespoons of flour.