Raspberry Chocolate Cake

Updated at: Thu, 27 Jun 2024 13:14:15 GMT

Step 1

Prepare chocolate cake layers. Preheat the oven to 180C. Grease two 24cm pans and line the bottom with parchment paper. In a medium bowl combine the flour, cocoa powder, baking powder, baking soda and salt. In another bowl mix the butter, granulated sugar and brown sugar until well combined. Add eggs, one at a time, vanilla extract and mix to combine. With the mixer on low, gradually add flour mixture alternating with sour cream until all is well incorporated. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth. Divide batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out with a few crumbs. Let them cool on the pan for about 10 minutes, then remove to a cooling rack to cool completely.

Step 2

Meanwhile, prepare the raspberry filling. Wisk together lemon juice and corn starch. Place raspberries, sugar and cornstarch mixture into a saucepan and bring to a boil while stirring constantly. Simmer for 10-15 minutes or until thickens. Remove from heat and set aside to cool until ready to use.

Step 3

Prepare the chocolate ganache. Start preparing ganache when cakes are fully cooled. Add heavy cream to a large microwave-safe bowl. Microwave until just boiling, about 2 - 3 minutes. Remove from microwave and add chocolate. Let stand 1 minute, then whisk vigorously until Ganache is melted and smooth. Remove 180 ml Ganache to use in Chocolate Mascarpone. Let remaining ganache chill in the refrigerator until thickened but spreadable.

Step 4

Prepare the chocolate mascarpone filling. Using a handheld mixer, beat the mascarpone, cream, sugar and vanilla on low until no lumps remain. Add reserved ganache and increase speed to medium-high and beat until thick, and stiff peaks form – should look like thick whipped cream. You don’t want to overbeat or the mixture will break and curdle but you want it quite thick.

Step 5

Assembly. Cut cooled cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, on a serving plate or cake pedestal then evenly top with one-third of your Raspberry Jam. Top Jam with one-third of your Chocolate Mascarpone. Top with 2nd cake layer, cut side down and repeat Jam and Mascarpone layers. Top with 3rd cake layer and repeat Jam and Mascarpone layers. Add final cake layer, cut side down. Separate out 1 cup of lukewarm Ganache and frost the top and sides of the cake in a thin crumb layer. Chill cake for 30 minutes to set Ganache. After 30 minutes, frost the cake with the desired amount of remaining Ganache.

Step 6

Decoration. Refrigerate the cake for a few hours or overnight. Prepare chocolate shards. Melt 100g semisweet chocolate in a heated bath. Remove from heat and add 30g chopped semisweet chocolate for tempering. Stir until melted. Spread chocolate evenly into a 36x30cm rectangle on parchment paper. Roll the parchment paper and refrigerate for 30-40 minutes. Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake. Use melted chocolate to stick each shard on the side of the cake. Refrigerate for 15 minutes to set the shards. Cover the cake with fresh raspberries.

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