Decadent Chocolate Cake (Print)

Soft chocolate stacked with sweet raspberry frosting and a smooth ganache finish—total bliss in every bite!

# Ingredients:

→ Chocolate Cake

01 - 1 teaspoon pure vanilla extract
02 - 1 ¾ cups white granulated sugar
03 - 1 cup buttermilk (at room temperature)
04 - 1 cup unsweetened cocoa powder
05 - 1 cup oil
06 - 1 cup hot water, steaming
07 - 2 ½ cups all-purpose flour
08 - 1 teaspoon salt
09 - 4 large eggs (at room temperature)
10 - 1 ½ teaspoons baking soda
11 - 2 ½ teaspoons baking powder

→ Raspberry Puree

12 - ¼ cup water
13 - 1 cup raspberries (frozen or fresh)

→ Raspberry Frosting

14 - ¼ cup grounded freeze-dried raspberries (1 oz.)
15 - 2 cups powdered sugar, sifted
16 - 2 cups unsalted butter (softened)
17 - ½ teaspoon salt
18 - 1 teaspoon vanilla extract
19 - ¼ cup reduced raspberry puree

→ Chocolate Ganache

20 - ¾ cup heavy cream
21 - 1 cup semi-sweet chocolate chips

→ Decoration

22 - Fresh raspberries

# Steps:

01 - Turn on the oven to 350°F (175°C). Take three 8-inch cake pans and spray them well with nonstick cooking spray. Pop a parchment paper circle at the bottom of each pan and spray again. Put them aside for later.
02 - Mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a big bowl. Use a whisk to make sure everything is blended well. Set your mixture aside.
03 - In another bowl, beat the eggs with the buttermilk, vanilla, oil, and steaming hot water. Once it’s smooth, slowly mix it into your dry ingredients. Stir gently just until it all comes together.
04 - Divide the mixture between the cake pans as evenly as possible. Pop them into the oven for 25-28 minutes, and check with a toothpick to see if they’re done. Let the baked layers cool in the pans for about 10 minutes, then transfer them onto a rack to cool all the way.
05 - Blend water and raspberries in a grinder or blender until smooth. Strain through a sieve to catch the seeds. Pour the liquid into a skillet and simmer until reduced to about ¼ cup. Once thickened, let it cool down completely.
06 - In a mixing bowl, sift powdered sugar and stir in the freeze-dried raspberries. Beat butter for 3 minutes until it’s light and fluffy. Add the sugar mixture gradually, then stir in the raspberry puree, salt, and vanilla. Whip it all together for another 2 minutes, scraping the sides of the bowl once.
07 - Pour the cream into a small saucepan and heat until it starts steaming. Then pour it over your chocolate chips and wait 2 minutes. Stir gently until smooth. If needed, microwave it for 15 seconds at a time until the chocolate melts fully.
08 - Trim the top off the baked cake layers with a serrated knife to make them level. Start by placing one layer on a stand, cover the top with a cup of frosting, and repeat with the rest of the layers. Frost the outside lightly and chill the cake for 15 minutes. Add another coat of frosting, pipe the ganache drips around the sides, and finish by topping it with fresh raspberries.

# Notes:

01 - Use a kitchen scale for precise flour measurements or gently spoon and level it into the cup.
02 - Let dairy items sit out for 2 hours to reach room temperature before baking.
03 - If you’re baking at high elevation, toss in 2 extra tablespoons of flour.

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