• Shopping List
• Meal Planner
• Collection

DOUBLE CHOCOLATE CAKE W/ RASPBERRY FILLING

Ingredients

• CAKE:
• 3 ounces fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
• 1 1/2 cups hot brewed coffee
• 3 cups granulated sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs, at room temperature
• 3/4 cup vegetable or canola oil
• 1 1/2 cups buttermilk
• 3/4 teaspoon vanilla extract
• FROSTING:
• 1 pound fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter, cut into small pieces
• FILLING:
• One (10-ounce) bag frozen raspberries, thawed
• 1/4 cup sugar
• 1 Tbsp. cornstarch

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App