Chocolate Raspberry Buttermilk Cake
This Chocolate Raspberry Buttermilk Cake is the fudgiest of all chocolate cakes with sweet homemade raspberry jam layers. This triple chocolate cake is covered with a whipped ganache frosting and then topped with a shiny ganache topping that drips down the sides.
12
Servings 12
Ingredients:
Cake
- Cooking spray with flour
- 1-3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups granulated sugar
- 1 tsp salt
- 1 cup Prairie Farms Buttermilk
- 1/2 cup vegetable oil
- 2 eggs at room temperature
- 2 tsp vanilla extract
Raspberry Jam
- 2 cups frozen raspberries
- 1/2 cup sugar
- 2 Tbsp lemon juice
Whipped Ganache Frosting
- 7 oz semisweet chocolate chopped
- 8 oz or 1/2 pint Prairie Farms Heavy Whipping Cream
Chocolate Ganache (for drips and topping)
- 9 oz semisweet chocolate chopped
- 8 oz or 1/2 pint Prairie Farms Heavy Whipping Cream
Sugared Berries
- 1/4 cup water
- 1/2 cup granulated sugar divided
- 6 oz raspberries
Directions:
To Make Chocolate Raspberry Buttermilk Cake
- Preheat oven to 350° °F.
- Line bottom of two 8 or 9 inch cake pans with parchment paper. Spray pans with cooking spray and flour or butter and flour.
- Sift together flour, cocoa, baking powder and baking soda in medium bowl.
- Whisk in sugar and salt. Set aside.
- In another mixing bowl, add buttermilk, vegetable oil, vanilla and eggs. Whisk until combined.
- Gradually whisk dry ingredients into wet ingredients.
- Pour batter evenly into cake pans.
- Bake for 30-35 minutes if using 8" pans or 25-30 minutes if using 9" pans. Toothpick inserted in center of cake should come out with few moist crumbs.
- Score edges and cool cakes in pans for 10 minutes.
- Flip cakes onto wax paper and cool completely on cooling racks.
- Cut cakes in half to make 4 discs.
- Place on serving platter.
- Insert small wax paper squares under bottom edges of first layer of cake to keep platter clean while decorating.
- Add 1/3 of raspberry jam on first layer and spread evenly. Repeat with 2 additional layers.
- Top with final layer.
- Spread whipped ganache over top and sides of cake.
- Refrigerate for 6 hours or overnight.
- Remove cake from refrigerator for final chocolate ganache.
- Run tip of squeeze bottle filled with warm chocolate ganache along top edge of cake. Gently squeeze bottle and release to create drips along edges. longer you rest dip and squeeze, longer drips.
- After drips along edges are complete, squeeze remaining ganache in center of cake. Spread evenly.
- Refrigerate cake until ready to serve. Serve at room temperature.
- Refrigerate in sealed container for up to 5 days.
To Make Raspberry Jam
- Pour raspberries, sugar and lemon juice into saucepan and bring to boil while stirring constantly.
- Simmer for 10-15 minutes or until thickens.
- Remove from heat and set aside to cool.
To Make Whipped Ganache Frosting
- Place chopped chocolate into heatproof bowl.
- Heat heavy whipping cream in small saucepan until near boil.
- Pour hot cream over chocolate. Let sit for 2 minutes.
- Whisk until smooth.
- Refrigerate for 60 minutes.
- Beat cooled ganache until fluffy.
To Make Chocolate Ganache (for drips and topping)
- Place chopped chocolate into heatproof bowl.
- Heat heavy whipping cream in small saucepan until near boil.
- Pour hot cream over chocolate. Let sit for 2 minutes.
- Whisk until smooth.
- Pour into squeeze bottle.
To Make Sugared Berries
- Stir together water and 1/4 cup of sugar.
- Microwave for 1 minute to create simple syrup. Cool for 5 minutes.
- Dip raspberries into simple syrup. Roll into remaining granulated sugar.
- Place on cooling rack or plate and allow to dry for 10 minutes to harden.