This cake? Pure chocolatey goodness! Layers of moist, rich chocolate sponge, hugged between silky ganache, and topped with fresh raspberries for that perfect balance of flavors and textures.
Choco Raspberry Fudge Cake
Ingredients
- Chocolate Cake:
- 2 cups all-purpose flour (260g)
- 1 cup granulated sugar (220g)
- ½ cup brown sugar (100g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- ⅔ cup vegetable oil (133g)
- 1 cup sour cream (240g)
- 2 tsp instant coffee
- ½ cup boiling water (120g)
- ½ cup cocoa powder, preferably Dutch processed (50g)
- Chocolate Ganache:
- 300g dark or semi-sweet chocolate (chips or chopped)
- ¼ cup unsalted butter, diced (56g)
- 1 ¾ cup heavy cream (420g)
- Assembly:
- 1-2 packs of raspberries
Instructions
Chocolate cake:
- Preheat the oven to 350F and line two 8" pans with parchment paper.
- Mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl to get rid of any lumps.
- Add eggs, vegetable oil, and sour cream, gently whisking until combined without overmixing.
- In another bowl, mix boiling water with coffee and cocoa powder.
- Combine the cocoa mixture with the batter, gently mixing until a smooth chocolate batter forms. Avoid overmixing.
- Divide the batter equally between the lined pans and bake for around 30 minutes.
Chocolate Ganache:
- In a saucepan, bring heavy cream and butter to a boil. Pour over chocolate, cover, wait for 5 minutes, then gently stir until a smooth ganache forms. Refrigerate until thick and spreadable (this can take a few hours).
Assembly:
- Once cakes are baked and cooled, level them by removing the domed tops. Layer them with generous ganache in between.
- Apply a thin layer of ganache over the cake for a crumb coat. Refrigerate until set.
- Frost the cake generously with the remaining ganache, ensuring clean edges.
- Top it off with fresh raspberries.
- Serve and savor every bite!
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