Delicious dark chocolate cake layers with raspberry chocolate mousse filling and dark chocolate ganache icing, topped with fresh raspberries. A chocolate lover's paradise!
INGREDIENTS
Cake batter:– 2 cups 284g all-purpose flour– ⅔ cup 56g cocoa powder (I prefer this one)– 1 teaspoon baking powder– 1 teaspoon baking soda– 1 ½ cups 300g granulated sugar– ¾ teaspoon salt– 2 large egg– ¼ cup 60ml sunflower oil– ⅓ cup 75g unsalted butter, melted– ¾ cup 180ml sour cream– 1 teaspoon 5ml pure vanilla extract– 1 cup 240ml hot coffee– ½ cup 85g mini dark chocolate chip
INGREDIENTS
Chocolate Fudge Frosting:– 1 cup 237ml 35% whipping cream– 3 tablespoon 45ml honey– 2 tablespoon 28g unsalted butter– ⅛ teaspoon salt– 10 oz 284g dark chocolate, finely chopped– ½ cup 120ml sour cream– ½ teaspoon pure vanilla extractFilling:– ¾ cup 180ml Chocolate Fudge Frosting– ½ cup 120ml 35% heavy whipping cream– ½ cup 60g fresh raspberries
INSTRUCTIONS
Heat the oven to 350°F. Line two 8-inch circular cake pan bases with parchment. Grease your pan sides if you want to. I never do.
Step 1
Make cake batter. Sift flour, cocoa, baking powder, and soda into a large basin. Whisk in sugar and salt.
Step 2
Whisk eggs, oil, sour cream, and vanilla in a medium basin. Pour it into the dry ingredients dish and mix with a medium-low electric hand mixer until mixed. It will be dry and thick.
Step 3
Beat until smooth and uniformly blended, adding hot coffee in two stages to avoid clumps. Mix in small chocolate chips.
Step 4
Spread batter on pan and bake for 24-28 minutes until cakes spring back when lightly pressed and spear inserted into middle comes out clean. Invert pans on wire racks to cool after 15 minutes.
Step 5
Frost. Chopped chocolate medium. In a small pot, boil 1 cup cream. Over chilly chocolate bowl. Honey or corn syrup, butter, vanilla, and salt should be mixed gently until glossy.
Step 6
Stir in sour cream. Cover bowl, freeze, and stir every 5 minutes until thickened but not stiff. About 30–40 minutes. Refrigerator use takes around an hour. Bowl thickens in fridge for 20 minutes.
Step 7
Left in, it solidifies. Runny? Refrigerate 5 minutes. Thicken like warm pudding and whisk until lightened. Stop whisking and whip again to maintain gloss if matte and thick. Scattering stiffens it.
Step 8
Make filler. Place ¾ cup frosting in another medium bowl. Beat the remaining ½ cup of cream until stiff peaks form and combine. Stir ½ cup (60g) raspberries.
Step 9
Fill one cake tier with most of this filling. Seal with raspberry-chocolate mousse. Add layer 2.Cover with icing. Spread it on cooled cake layers quickly to avoid stiffening.