Decadent Chocolate Raspberry Cake
For the cake:
- 3 cups cake flour
- 3 cups granulated sugar
- 1 ½ cup unsweetened cocoa powder
- 3 teaspoons baking soda
- ¾ teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 ½ cup unsalted butter , at room temperature
- 1 ½ cup buttermilk
- 3 large eggs
- 1 ½ cups freshly brewed coffee , cooled to room temperature
- 1 cup seedless raspberry preserves , for the filling
For the chocolate cake:
- 2 ⅓ lbs bittersweet chocolate , chopped
- 2 ⅓ sticks unsalted butter , cubed
- 2 ⅓ cups heavy cream , heated slightly to remove the chill
- ½ cup brandy or cognac
To make the cake:
Preheat oven to 350°F. Butter and flour three eight-inch cake pans. Line the bottom of each pan with parchment paper.
In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon and salt. Mix on low speed for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
Whisk the eggs and coffee together and add to the batter in three additions, mixing until just combined and scraping down the bowl between each each addition. Divide the batter among the three prepared pans. Each pan will take about 3 ¼ cups batter (Here's a trick, I weigh each filled cake pan to make sure they are all even. It's easier than measuring the batter.)
Bake for 38 to 40 minutes or until toothpick inserted into the center comes out clean. Once fully baked, leave each layer in the pan for 5 minutes and then turn out onto a cooling rack and cool completely. Put the raspberry preserves between each layer and frost with the chocolate ganache.
To make the ganache:
Place the chocolate and butter in a large heatproof bowl over a pot of barely simmering water (make sure the bowl doesn't actually touch the water). As the butter and chocolate melt, stir to blend. When the chocolate is smooth, remove from heat and whisk in the heavy cream and brandy. Allow to cool to room temperature before using.
*If you would prefer to not use brandy or cognac, substitute an equal measure of orange, apple, or pineapple juice plus 1 teaspoon of vanilla extract.
Calories: 648kcal, Carbohydrates: 100g, Protein: 9g, Fat: 27g, Saturated Fat: 16g, Cholesterol: 105mg, Sodium: 482mg, Potassium: 294mg, Fiber: 5g, Sugar: 65g, Vitamin A: 818IU, Vitamin C: 2mg, Calcium: 73mg, Iron: 2mg