Chocolate Raspberry Cake | Recipe Cart | Recipe Cart

Name: Chocolate Raspberry Cake | Recipe Cart | Recipe Cart
Total time: 1 min
Ingredients: 300 Grams ( 1 1/2 Cups) Granulated Sugar; 100 Grams (1/2 Cup) Light Brown Sugar; 250 Grams (2 Cups) All-Purpose/ Plain Flour; 90 Grams (3/4 Cup) Dutch Process Cocao Powder ( I use Bensdorp Dutch Cocoa Powder); 2 Teaspoons Baking Soda; 1/2 Teaspoon Salt; 1 Teaspoon Baking Powder; 3 Large Eggs, at room temperature; 2 1/2 Teaspoons Pure Vanilla Extract; 4oz (1/2 Cup) Vegetable Oil; 4oz (1/2 Cup) Sour Cream; 4oz (1/2 Cup) Whole Milk or Buttermilk; 80z (1 Cup) Hot Coffee*; 12oz Frozen or Fresh Raspberries; 50 Grams (1/4 Cup) Granulated Sugar; Zest of 1 Lemon; 1 Tablespoon Lemon Juice; 1 1/2 Tablespoons Cornstarch/ Corn Flour; 12oz (1 1/2 Cups) Heavy Whipping Cream; 12oz Chopped Good Quality Chocolate ( I use Callebaut Chocolate Callets); 3 Tablespoons Unsalted Butter; 4oz Fresh Raspberries

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This chocolate raspberry cake is made of deliciously soft and moist chocolate cake layers, then filled with an easy homemade raspberry jam and chocolate ganache

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Ingredients

300 Grams ( 1 1/2 Cups) Granulated Sugar
100 Grams (1/2 Cup) Light Brown Sugar
250 Grams (2 Cups) All-Purpose/ Plain Flour
90 Grams (3/4 Cup) Dutch Process Cocao Powder ( I use Bensdorp Dutch Cocoa Powder)
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
3 Large Eggs, at room temperature
2 1/2 Teaspoons Pure Vanilla Extract
4oz (1/2 Cup) Vegetable Oil
4oz (1/2 Cup) Sour Cream
4oz (1/2 Cup) Whole Milk or Buttermilk
80z (1 Cup) Hot Coffee*
12oz Frozen or Fresh Raspberries
50 Grams (1/4 Cup) Granulated Sugar
Zest of 1 Lemon
1 Tablespoon Lemon Juice
1 1/2 Tablespoons Cornstarch/ Corn Flour
12oz (1 1/2 Cups) Heavy Whipping Cream
12oz Chopped Good Quality Chocolate ( I use Callebaut Chocolate Callets)
3 Tablespoons Unsalted Butter
4oz Fresh Raspberries