Ingredients
Chocolate Cake
- 1 3/4 cup All-Purpose Flour
- 3/4 cup Dark Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 2 teaspoons Baking Soda
- 2 cups Granulated Sugar
- 1 teaspoon Salt
- 1 cup Buttermilk
- 1/2 cup Vegetable Oil
- 2 Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 3/4 cup Boiling Water
Raspberry Jam
- 12 ounces Frozen Raspberries, thawed
- 1 1/2 tablespoons Cornstarch
- 2 tablespoons Lemon Juice
- 1/3 cup Granulated Sugar
Chocolate Ganache
- 12 ounces Bittersweet Chocolate, chopped
- 1 2/3 cups Heavy Whipping Cream
- 1 tablespoon Corn Syrup
Chocolate Mascarpone Filling
- 6 ounces Mascarpone
- 1 1/4 cups Heavy Cream
- 1/2 cup plus 1 tablespoon Powdered Sugar
- 3/4 teaspoon Vanilla
- 1/2 cup Ganache
Garnish
- 18 ounces Fresh Raspberries
Directions
- Preheat the oven to 350F; line the bottoms of two 8-inch cake pans with parchment paper; spray pans with nonstick spray then flour
- In a medium bowl, sift together the flour, cocoa, baking powder and baking soda; whisk in sugar and salt; set aside
- In a large bowl, whisk buttermilk, oil, eggs, and vanilla together until combined; whisk dry ingredients into the wet ingredients until just combined; whisk in boiling water until just combined, do not overmix
- Evenly divide the batter between the cake pans; bake for 32-38 minutes or until toothpick inserted comes out clean
- Cool cakes in pans for 10 minutes then transfer to a wire rack to cool completely before frosting
- Raspberry jam: add raspberries to food processor and puree; add puree to a fine mesh sieve over a bowl to discard seeds; press down on the puree with the back of a spoon until only seeds remain
- Add raspberry puree, cornstarch, sugar and lemon juice to a small saucepan; bring to a simmer over medium-high heat, stirring constantly then reduce heat to medium; continue to cook and stir continuously until puree is thickened; refrigerate until completely chilled
- Chocolate ganache: do not start ganache until the cakes are cooled
- Add heavy cream to a large microwave safe bowl; microwave until just boiling, 2-3 minutes; remove from microwave and add chocolate; let stand for 1 minute; whisk vigorously until ganache is melted and smooth; whisk in 1 tablespoon corn syrup
- Remove a 1/2 cup of ganache to use in the chocolate mascarpone; let remaining ganache stand at room temperature to cool, 20 minutes
- Chocolate Mascarpone: immediately after making ganache, make the chocolate marcarpone so the cake can be assembled before ganache cools completely
- Using a mixer, beat the mascarpone, cream, sugar and vanilla on low until no lumps remain; add reserved 1/2 cup ganache; increase speed to medium-high; beat until thick and stiff peaks form; do not over mix or it will curdle
- Assemble: cut cooled cakes in half horizontally using a serrated knife, creating 4 even layers; place 1 layer on a serving plate; evenly top with 1/3 cup of raspberry jam; top jam with 1 cup of chocolate mascarpone; top with second cake layer; repeat jam and mascarpone layers; top with third cake layer and repeat with jam and mascarpone layers; add final cake layer
- Separate out 1 cup lukewarm ganache; frost top and side of cake with crumb coat; freeze cake for 30 minutes to allow ganache to set; frost cake with ganache; if ganache starts to harden add 1 teaspoon vegetable oil and microwave for 10 seconds then whisk
- Arrange raspberries on top of cake