Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- ¼ cup good quality cocoa powder (e.g., Ghirardelli)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter, softened (1 ½ sticks)
- 1 ½ cups sugar
- 3 large eggs, room temperature
- 1 tablespoon raspberry liqueur (e.g., Chambord)
- ½ cup sour cream, room temperature
- ½ cup milk, room temperature
- 4 ounces bittersweet chocolate chips, melted (e.g., Ghirardelli)
For the Filling
- 10 ounces frozen raspberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon corn starch mixed with 3 tablespoons water
- 1 tablespoon raspberry liqueur (e.g., Chambord)
For the Frosting
- 16 ounces semi-sweet chocolate chips (e.g., Nestle)
- 1 cup heavy whipping cream
- 1 tablespoon raspberry liqueur (e.g., Chambord)
For the Decoration
- 6 ounces fresh raspberries
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a bowl, sift together the flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the raspberry liqueur. Alternate adding the dry ingredients with the sour cream and milk, beginning and ending with the dry ingredients. Fold in the melted bittersweet chocolate chips, making sure the batter is smooth and well combined.
- Bake the Cake Layers: Divide the batter evenly into two or three greased and floured 8-inch round cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely.
- Make the Raspberry Filling: In a saucepan over medium heat, combine the frozen raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture begins to simmer. Stir in the cornstarch-water mixture and cook until the filling thickens to a jam-like consistency. Remove from heat and stir in 1 tablespoon raspberry liqueur. Allow filling to cool completely before assembling.
- Prepare the Chocolate Ganache Frosting: Place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy whipping cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes, then stir gently until smooth and glossy. Mix in 1 tablespoon of raspberry liqueur. Let ganache cool to a spreadable consistency at room temperature or refrigerate briefly, stirring occasionally.
- Assemble the Cake: Place one cake layer on your serving plate and spread a generous layer of raspberry filling over the top. Continue layering with remaining cake layers and raspberry filling. Pour and spread the chocolate ganache over the top and sides of the entire cake until evenly coated.
- Decorate: Garnish the top of the frosted cake with fresh raspberries evenly spaced for a beautiful finish. Chill the cake for at least 30 minutes to set the ganache before serving.
Notes
- Bring all dairy ingredients to room temperature before baking for better texture.
- Use good quality chocolate and cocoa powder to enhance flavor depth.
- Ensure raspberry filling is fully cooled before assembling to prevent running layers.
- Store the cake refrigerated and serve at room temperature for best taste.
- If avoiding alcohol, raspberry liqueur can be substituted with raspberry extract or omitted.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
