Servings: 12 slices
Classic Chocolate Cake
1. Preheat oven to 350 degrees F. Place parchment paper in three 9in cake pans.
2. In a medium bowl, mix sugar and coconut oil until combined. Beat in eggs, one at a time. Add vanilla and milk, whisk together. **If the milk and eggs are cold, the coconut oil will begin to harder and become lumpy in the mixture.
3. In an electric mixer, add flour, cocoa powder, salt, baking soda and baking powder. Add the wet mixture to the electric mixer and mix until combined. Once the batter is fully combined, slowly pour in hot water and mix together.
4. Divide the batter evenly between the parchment lined cake pans and bake for 18-20 minutes, or until cooked all the way through. If you poke with a toothpick, it shouldn't have any wet batter on it.
5. Let cakes cool for a few minutes in the pan. Remove and place on cooling rack until completely cooled before frosting.
1. Over medium heat, combine sugar, cornstarch and water in a medium sized sauce pan. Using a spatula, mix until the sugar starts melting. This will happen quickly.
2. Add in the raspberries (save some fresh raspberries for decorating the top of the cake) and continue cooking until they begin to soften. Mash the raspberries into the sugar sauce. The sauce will begin to thicken after about 5 minutes or so.
3. Once the mixture has begun to thicken, remove from heat and pour into a heat safe bowl. Place in the refrigerator until completely cooled.
1. In an electric mixer add softened butter and beat until smooth.
2. Mix in cocoa powder and salt.
3. Melt the chocolate and add to the butter. **you can pour into a glass bowl and microwave in 30 second intervals, stirring between each time. Do this until melted.
4. Slowly add in half of the powdered sugar and a 1/4 of the heavy cream. Once combined, add more powdered sugar and heavy cream as needed. The frosting should be fluffy with thick peaks for easy frosting. If needed, add more powdered sugar or more heavy cream to achieve the right consistency.
Frosting the Cake
1. Take one of the cake circles and place on your desired cake platter (you can use a cardboard cake circle if desired but this is not necessary). Take a spatula and spread a very thin layer of chocolate buttercream across the circle, this will keep the raspberry filling from soaking into the cake. Then, place chocolate buttercream frosting in a piping bag (gallon ziplock works fine with one of the tips cut) and pipe the frosting on the outer edge of the circle to keep the filling from leaking out. Spread a generous amount of raspberry into the center of the cake, the more the better!
2. Take your next cake layer and place on top of the first one. Repeat step one.
3. Take your last cake layer and place on tope of the cake. You should know have all three layers assembled. Frost the entire cake with the buttercream frosting. Allow the cake to sit while you make the chocolate ganache.
1. Bring the cream to a boil (stove top or microwave). Place chocolate chips into a heat safe bowl. Pour the cream over the chocolate chips. Whisk until combined.
2. At this point, you have a few options on what to do with the ganache. You can spread it with a cake spatula over the whole cake, you can just spread it over the top of the cake, or you can allow it to drop down the sides of the cake. It is up to you on how you want the final piece to look. In this recipe, I chose to spread it all over of the cake.
3. After putting the ganache on the cake, place raspberries where ever you'd like. Dust with a final sprinkle of powdered sugar, slice and enjoy!
Tip: If you have leftover raspberry filling, drizzle on top of your slice!
1. If you don't have parchment paper, I recomend spraying and flouring the cake pan. There is nothing worse if it sticks to the pan.
2. Make sure the milk and eggs are room temperature. If they are cold, they will harden the coconut oil. If this happens, it is not the end of the world. It will melt in the oven when it bakes.
3. Make sure the butter is not melted when making the frosting. It has to be softened or else the frosting will not turn out.
4. You can make the cakes the night and put the cake together the next day! Place them on a baking tray and saran wrap over them. Bring out the next day and frost!
5. Do not try and frost a hot cake.
6. Frosting tip: Have a hot cup of water with you when frosting the cake. Use a napkin to clean your frosting knife off and dip in the hot water to smooth over any lumpy areas. This will work like a charm! If you plan on putting ganache over the whole cake, your frosting doesn't need to look perfect.
7. Have fun! This cake is a bit more work than other recipes since it's three layers, but make it a fun weekend project!
This cake is a chocolate lovers dream fit into a 9-inch circle. Moist chocolate cake filled with a raspberry filling, covered in chocolate buttercream and a smooth chocolate ganache. Topped with fresh raspberries and a sprinkle of powdered sugar, this cake will be at the top of your bake list.