Description
This exquisite three-layer chocolate cake features a moist, dark crumb infused with hot coffee and layered with a vibrant, homemade raspberry filling. Finished with a rustic chocolate-raspberry buttercream, it offers a sophisticated balance of deep cocoa and tart fruit perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup hot coffee
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 cups fresh or frozen raspberries
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1.5 cups unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 2-4 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans, lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the flour, sugars, dark cocoa, baking soda, and salt.
- Mix in the oil, melted butter, eggs, vanilla, and buttermilk until just combined, then carefully stir in the hot coffee until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 24–25 minutes or until a toothpick inserted in the center comes out with few moist crumbs.
- Allow cakes to cool in pans for 15 minutes before transferring to a wire rack to cool completely.
- To make the filling, whisk sugar and cornstarch in a saucepan, then stir in raspberries, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture bubbles and thickens enough to leave a trail with a spatula; let cool to room temperature.
- For the frosting, beat softened butter until smooth, then gradually mix in powdered sugar, cocoa powder, salt, 1/3 cup of the raspberry filling, and heavy cream as needed for consistency.
- Assemble by placing one cake layer on a plate, spreading a thin layer of frosting, and piping a frosting dam around the edge to hold the raspberry filling.
- Repeat the layering process and finish by frosting the exterior of the cake with rustic swirls.
Notes
To ensure your cake layers don’t slide, make sure the raspberry filling is completely chilled—ideally made a day in advance—before assembly. If you prefer a smoother texture in the filling, you can strain the raspberry mixture through a fine-mesh sieve to remove the seeds after cooking. For the best frosting results, use a high-quality dark cocoa powder to match the intensity of the cake layers.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American