This is the Ultimate Raspberry Chocolate Cake! Three decadent layers of rich dark chocolate cake filled with a creamy Chambord Ganache. Finally, a layer of fresh raspberries completes this chocolate lovers dream!
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Everyone has their favorite cake in our family. We definitely have our share of Chocolate Lovers. A couple weeks ago we celebrated my brothers birthday with his favorite “Triple Chocolate Layer Cake”
That cake has three types of chocolaty layers including a fudgy Chocolate Cream Cheese frosting. Also a Chocolate Lovers Dream Cake.
This past weekend we celebrated my sister’s birthday so I needed to make sure she got her favorite cake as well. She loves the combination of my chocolate cake with Buttercream Frosting. But her absolute favorite part of this Raspberry Chocolate Cake is the Chambord Ganache filling with fresh raspberries.
In fact she is not the only one. This is the most requested cake by everyone who orders cakes from me. Anytime someone takes a bite of this cake for the first time they get a certain look on their face. A look like…”this is the best thing I’ve ever tasted in my life” kind of look.
Paul even asked for a piece of cake and he doesn’t eat sweets!…. I know…how did I end up with someone who doesn’t eat sweets?
What’s the trick to making the Best Chocolate Cake?
Coffee! Strong Hot Coffee!
There is just something about the combination of chocolate and coffee that bakes up an amazingly flavorful chocolate cake.
You say you don’t like coffee or you’re not a coffee drinker? I still encourage you to add it to your cake. It does not give the cake a strong coffee flavor. In fact I don’t think you would even notice a coffee flavor. The addition of the coffee just enhances the flavor of the chocolate.
If you still are not convinced then you can omit it and just use hot water. It will still be delicious…just not as flavorful as it would be with the coffee.
How do you add the Chambord Ganache filling into the cake?
There are definitely a few ways that you can add the Chambord Ganache filling into your cake but this is the way I’ve been doing it for years.
I don’t wait for the ganache to chill and thicken up. So as you can imagine adding a syrupy liquid between two cake layers could be a bit of a leaky mess. If you follow these steps though you will not have any issue.
You want to cut a circle around the center of your first layer of cake, leaving about 1/2 – 1 inch space to the edge of the cake.
Cut down about 1/2 inch and remove a bit of the cake to create a gully in the center of your cake.
Pipe a bead of buttercream around the rim of the cake to create a damn to help prevent any of the ganache from leaking out.
Add the next layer of cake, repeat and then frost your cake.
Place your cake in the freezer or fridge to chill for about 15 minutes to 1/2 hour to set then frost with final coating of buttercream.
Do I need to add Chambord to the Ganache?
I make Chocolate Ganache many different ways. Sometimes I add Chambord or some other type of Liqueur. Other times I just add some vanilla extract. You can even add a little bit of seedless raspberry jam to enhance the raspberry flavor in this recipe. So if you are opposed to adding alcohol to this recipe you absolutely can leave it out.
Do I need to use fresh raspberries in the filling?
I like using fresh raspberries best in this recipe but that’s not always possible. Frozen raspberries can be used in their place as long as you make sure to thaw and drain them first.
Can I make this Raspberry Chocolate Cake into Cupcakes?
This recipe is also perfect for making cupcakes. In fact I have a whole separate post dedicated to it so you can follow that recipe! Click here for the cupcake recipe.
Raspberry Chocolate Cake with Chambord Ganache
For the Chocolate Cake
- 3 1/2 Cups All-purpose flour
- 4 Cups Sugar
- 1 1/2 Cups Unsweetened Cocoa Powder
- 1 Tablespoon + 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 2 teaspoons Salt
- 2 Cups Buttermilk
- 2 Cups Strong brewed coffee
- 1 Cup Canola Oil
- 4 teaspoons Vanilla Extract
- 4 Large Eggs
For the Chambord Ganache
- 1 Cup Heavy Cream
- 1 ,12 ounce package Semi Sweet Chocolate Chips
- 1/4 Cup Chambord, liqueur
For the Buttercream Frosting
- 2 Sticks Unsalted butter ,softened
- 1/2 Pound Shortening
- 1 ,2 pound bag Confectioner sugar
- 2 teaspoons Vanilla Extract
- 1/4 Cup Milk
- 1/4 Cup Heavy Cream
- 2 ,6 ounce packages Fresh raspberries
For the Chocolate Cake
- Prepare three 8 inch round cake pans. (Spray bottom of pan with oil, line with wax paper cut to size of cake bottom, spray top of wax paper and sides of pan with more oil. Dust pan with flour)
- Preheat oven to 325 Degrees F.
- In a large mixing bowl combine all dry ingredients. Using a whisk mix until all dry ingredients are well combined.
- Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
- Pour batter evenly between both pans. Bake on center rack of oven for 40-45 minutes or until a cake tester or toothpick comes out clean.
- I always start at 40 minutes and add on from there as needed so I don't over bake.
- Remove and let cool for about 30 minutes in pan. Loosen the edges with a small off set spatula or butter knife, flip pan up side down onto cooling rack to remove cake and let cool completely.
For the Chambord Ganache
- In a small sauce pan heat cream over medium heat.
- Just before it begins to bubble shut off heat and add chocolate.
- Let sit for about 1 minute then whisk until it's smooth and creamy and there are no more lumps of chocolate.
- Whisk in Chambord and let cool for at least 30 minutes before adding to cake.
For the Buttercream
- In the bowl of a stand mixer cream butter and shortening until pale in color and fluffy.
- Add confectioner sugar, cream/milk mixture and vanilla, cover mixer with a dish towel to prevent sugar from getting everywhere. Mix on low for about 1 minute.
- Scrape down sides of bowl. Turn mixer to high speed and mix for 3- 5 minutes until frosting is smooth and creamy. If you still feel frosting is too stiff for spreading you can add a little more milk to thin it out.
Put your cake together
- Start by carving out a circle in the first layer of cake.
- Then scoop out about a 1/4 deep layer of the cake.
- Pour in half of your cooled ganache. Add a layer of fresh raspberries. * I like to crush them a bit before adding them to let some of their juices come out.
- Pipe a bead of buttercream around the edge to create a damn. This will help prevent any ganache from leaking out.
- Add the next layer of cake and repeat. Then frost your cake with a crumb coat and chill in the fridge or freezer before adding the final layer of buttercream.
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