Fudgy Chocolate Layer Cake With Raspberry Chambord Whipped Cream
photo by Ravenseyes
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
14
ingredients
-
Cake
- 1 1⁄2 cups sugar
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 2 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄8 teaspoon salt
- 1 cup buttermilk
- 3 large eggs
- 2 1⁄2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, softened
- 2 1⁄2 tablespoons espresso powder
- 1 cup hot water
-
Filling
- 1 pint raspberries
- 1 1⁄2 cups sugar
- 1⁄4 cup water
-
Ganache
- 4 ounces bittersweet chocolate
- 3⁄4 cup cream
directions
- 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.
-
Ganache:
- 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!
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Reviews
-
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.
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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!
RECIPE SUBMITTED BY
Ravenseyes
Belcamp, Maryland
I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is!
I love to read recipes and than experiment...make them mine...with my flare.
For if its wworth doing do it right!