Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed recommended)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup neutral oil (such as canola or vegetable)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee or hot water
- For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 2 tablespoons water
- For the Chocolate Ganache/Buttercream:
- 1 ½ cups heavy cream
- 9 ounces good quality dark chocolate (chopped)
- ½ cup unsalted butter (softened, for buttercream option)
- 2 cups powdered sugar (for buttercream option)
- 1 teaspoon vanilla extract (for buttercream option)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined, scraping down the sides of the bowl as needed.
- Carefully stir in the hot coffee (or hot water) until the batter is smooth. The batter will be thin. Do not overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes cool, prepare the raspberry filling: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring occasionally, until raspberries break down and release their juices (about 5-7 minutes). In a separate small bowl, whisk cornstarch and water until smooth. Stir the cornstarch slurry into the raspberry mixture. Bring to a boil, then reduce heat and simmer for 1-2 minutes, stirring constantly, until thickened. Remove from heat and let cool completely. The filling will thicken further as it cools.
- Prepare the chocolate ganache: In a medium saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth and glossy. If making buttercream, whip softened butter until fluffy, then gradually add powdered sugar, vanilla, and a splash of cream until light and spreadable.
- Once cakes are completely cool, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate. Spread an even layer of raspberry filling over the cake, leaving a small border. Top with the second cake layer.
- Frost the entire cake with the chocolate ganache or buttercream, spreading it evenly over the top and sides. Garnish with fresh raspberries or chocolate shavings if desired.
- Refrigerate for at least 30 minutes before slicing to allow the ganache to set and flavors to meld. Serve chilled or at room temperature.
Notes
For best results, ensure all cold ingredients (buttermilk, eggs) are at room temperature. Do not overmix the cake batter; mix only until combined to avoid a tough cake. If using frozen raspberries for the filling, thaw them first or add a few extra minutes to the cooking time. The raspberry filling can be made a day ahead and stored in the refrigerator. Cake can be stored covered at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 480
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 90mg