Description
This sophisticated three-layer chocolate cake features a bloom-enhanced cocoa sponge paired with a stable raspberry reduction. Utilizing a professional piping dam technique, it achieves a perfect balance of moist crumb and vibrant fruit filling that stays structurally sound from slice to plate.
Ingredients
- 220g All-purpose flour
- 75g Dark cocoa powder
- Granulated sugar
- Brown sugar
- Baking soda
- Salt
- Room temperature buttermilk
- Boiling water or hot coffee
- Neutral vegetable oil
- Melted unsalted butter
- Large eggs
- Vanilla extract
- Fresh or frozen raspberries
- Cornstarch
- Fresh lemon juice
- Softened unsalted butter
- Powdered sugar
- Extra cocoa powder
- Heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper while greasing the sides.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt.
- Mix in the neutral oil and melted butter, then add the eggs and vanilla extract until the mixture is thick and combined.
- Gradually stir in the buttermilk, then carefully pour in the boiling water or hot coffee, mixing until the batter is fluid and the cocoa is bloomed.
- Divide the batter between pans and bake for 24-25 minutes, then cool in pans for 15 minutes before transferring to wire racks.
- Combine sugar, cornstarch, raspberries, water, and lemon juice in a saucepan; boil for 2 minutes while stirring until thickened, then cool completely.
- Beat softened butter with powdered sugar, cocoa powder, and salt; slowly emulsify 1/3 cup of the cooled raspberry filling into the frosting.
- Assemble by piping a frosting dam on each layer, filling the center with raspberry reduction, and finishing with an exterior coat of buttercream.
Notes
For the most stable assembly, ensure your raspberry reduction is completely cold; even a slight warmth can melt the frosting dam and cause the layers to slide. For an extra moisture barrier, spread a paper-thin layer of buttercream over the cake surface before adding the fruit filling to prevent the sponge from absorbing excess liquid.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American