The ULTIMATE Chocolate Raspberry Fudge Cake
Servings 12
Ingredients
Chocolate Cake:
- 2 cups all-purpose flour 260g
- 1 cup granulated sugar 220g
- ½ cup brown sugar 100g
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- ⅔ cup vegetable oil 133g
- 1 cup sour cream 240g
- 2 tsp instant coffee
- ½ cup boiling water 120g
- ½ cup cocoa powder preferably Dutch-processed (50g)
Chocolate Ganache:
- 300 g dark or semi-sweet chocolate chips or chopped
- ¼ cup unsalted butter diced (56g)
- 1 ¾ cups heavy cream 420g
Assembly:
- 1-2 packs of raspberries
Instructions
Chocolate Cake:
- Preheat your oven to 350F and line two 8″ pans with parchment paper.
- In a large bowl, mix together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until there are no lumps.
- Add eggs, vegetable oil, and sour cream, whisking gently until combined, avoiding overmixing.
- In a separate bowl, mix boiling water with coffee and cocoa powder.
- Add the cocoa powder mixture to the batter and gently mix until a smooth chocolate cake batter forms. Be careful not to overmix.
- Divide the batter equally between the two lined pans and bake for approximately 30 minutes.
Chocolate Ganache:
- In the meantime, bring heavy cream and butter to a boil in a saucepan. Pour over the chocolate, cover, and wait 5 minutes. Then, stir gently until a smooth shiny ganache forms. Refrigerate until the ganache reaches a thick, spreadable consistency (this may take a few hours).
Assembly:
- Once the cakes are baked, let them cool in the pans for 15 minutes, then turn them out and let them cool completely. Consider chilling them in the freezer.
- When the cakes are chilled and the ganache is spreadable, it’s time to assemble. Trim off the tops (domes) of the cakes and layer them with a thick ganache in between.
- Cover the cake with a thin layer of ganache for a crumb coat. Refrigerate until the crumb coat is set.
- Frost the cake generously with the remaining ganache, making the edges as neat as possible.
- Top it off with fresh raspberries, and voila – it’s ready to be served and enjoyed!
Notes
- Ensure accurate ingredient measurements for the best results.
- Allow the cakes to cool completely before handling, cutting, or frosting.
- Let the ganache cool in the fridge until it’s spreadable and pipeable like buttercream.