Prep 15 mins
Cook 30 mins
I bought a convection oven and I was playing around with some recipes and combined a German chocolate recipe with a fudgy chocolate recipe and then my mind just went in a totally different direction - the directions the recipe that I wrote here are for three layers and I think in a conventional oven that would be best - I tried doing my first one which is pictured here in a spring form (because of the convection oven) and then just sliced it in half - I would not recommend that - I was lucky I had wrapped tin foil around the bottom of the pan - the batter is so liquid that it runs through - so three single layer pans will work best - I made this last weekend for my neighbors birthday and everyone was drooling - hope you enjoy it!
- 354.88 ml sugar
- 295.73 ml all-purpose flour
- 177.44 ml unsweetened cocoa powder
- 12.32 ml baking powder
- 7.39 ml baking soda
- 0.59 ml salt
- 236.59 ml buttermilk
- 3 large eggs
- 12.32 ml pure vanilla extract
- 88.74 ml unsalted butter, softened
- 36.97 ml espresso powder
- 236.59 ml hot water
- 473.19 ml raspberries
- 354.88 ml sugar
- 59.14 ml water
- 113.39 g bittersweet chocolate
- 177.44 ml cream
- Preheat the oven to 325°F.
- Line the bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
- In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small mixing bowl, whisk buttermilk, eggs and vanilla.
- In another glass measuring cup, melt the butter in the espresso grounds and hot water.
- Using a whisk, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures. Pour into the pre lined pans and bake for 30 minutes or until the cake slightly cracks or pops back.
- For the Filling:.
- Bring the water and sugar to a boil add raspberries and cook down till you have a syrup (nearly jam consistency). Cool and set aside.
- Once cake is cooled cover each layer of cake with 1 ½ ounces of Chambord liquor add 1/3 of your raspberry mixture and spread over the top of each layer.
- Whip 1 pint of Whipping Cream to near peak add ¾ cup confectioners sugar and ½ tsp vanilla. Whip till peaks appear.
- Place one half of the whip cream mixture over the first two layers and spread evenly.
- Bring cream to a boil (stirring constantly) add chocolate remove from heat and cover for 5 minutes – uncovered and whisk fill smooth, cool for 10-15 minutes. Allow the Ganache to cover the top of the cake and drizzle down the sides. If you are watching your calories this is not the cake for you – but if you love chocolate – yummy!
This recipe is absolutely fabulous. I made it for a cake auction to raise money for a mission trip and it was huge hit, bringing in $300.00!
I can't believe I forgot to rate this! Absolutely delicious. The chocolate and fresh raspberries are a heavenly combination. I made it as a layer cake, but next time will make as a sheet cake as it is easier to store in the refrigerator. The chambourd is very expensive, but makes a wonderful addition to this fancy cake.
AMAZING! I couldn't get enough of this cake! It's rich and refreshing at the same time, so you want more and more and enjoy bite after bite, and before you know it, the cake is gone :) We LOVED this so much, I am making it for my mom for her birthday. I can't wait for her to taste it. I will be queen for the day with this one! Thanks for sharing!