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Raspberry chocolate cake topped with fresh raspberries and chocolate sauce drizzling down the sides with a slice missing
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4.34 from 3 votes

Raspberry Chocolate Cake

Adapted from Country Living
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 862kcal

Ingredients

For the Cake:

  • 3 cups all-purpose flour sifted
  • 1 1/2 cups cocoa
  • 3 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups sour cream room temperature
  • 3/4 cup canola oil
  • 1 1/2 teaspoons white vinegar

For the Buttercream:

  • 2 cups unsalted butter room temperature
  • 1 1/2 cups raspberry jam strained and seeds discarded
  • 3 cups confectioners' sugar

For the Ganache:

  • 4 oz. bittersweet chocolate finely chopped
  • ½ cup heavy whipping cream
  • ¼ cup light corn syrup
  • 1 tablespoon vanilla extract
  • Fresh raspberries for garnish

Instructions

For the Cake:

  • Heat oven to 350 degrees F. Butter three 9-inch-round cake pans and line bottoms with parchment paper.
  • Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl.
  • Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
  • Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes.
  • Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.

For the Buttercream:

  • Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 3 cake layers.
  • Ice the rest of the cake with remaining buttercream and refrigerate for 20--25 minutes.

For the Ganache:

  • Heat heavy cream in a small saute' pan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes.
  • Next whisk together cream and chocolate until nice and smooth.
  • Whisk in in corn syrup and vanilla extract.
  • Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow to drip down the sides.
  • Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.

Nutrition

Calories: 862kcal | Carbohydrates: 113g | Protein: 6g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 117mg | Sodium: 374mg | Potassium: 306mg | Fiber: 4g | Sugar: 82g | Vitamin A: 1005IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 3.1mg