Dark Chocolate Cake with Raspberry Buttercream

Valentine's Day is tomorrow, and I thought I would share one last romantic recipe for you to try.  I actually made this dark chocolate and raspberry cake for a photoshoot with an amazing photographer, Tenisha of CRE810 (who provided these AH-MAZ-ING photos of the cake) and amazing stylist, Leslie, who works with me at my freelance business HighArt Creative Group.   This cake was definitely a showstopper. 

Chocolate and raspberries happen to be one of my absolute favorite flavor combinations.  

The richness of the dark chocolate just pairs so well with the tart sweetness of the rapsberries.

If there is a mature yet festive cake that will put you in the mood for love tomorrow, this is it.  It is so decadent and rich and for lack of a better adjective, just plain yummy.  It is the perfect cake to wish you and yours a Happy Valentine's Day!

Just as a reminder, here are some of the other recipes you can make tomorrow that will definitely add a spark to your holiday.

Chocolate Covered Strawberry Klondike Bars

Strawberry Heart Upside Down Cake

Love Potion Float

Mini Lemon Cakes with Raspberry Mousse

And of course, last but not least, THIS:

Dark Chocolate Cake w/ Raspberry Buttercream- Adapted from Country Living

Ingredients 
For the Cake
3 cups all-purpose flour 
1 1/2 cups cocoa 
3 cups granulated sugar 
1 1/2 teaspoons baking soda 
1 1/2 teaspoon baking powder 
1 1/2 teaspoons salt 
3 large eggs 
1 1/2 teaspoons pure vanilla extract 
1 1/2 cups sour cream
3/4 cup canola oil
1 1/2 teaspoons white vinegar 

For the Frosting
2 cups unsalted butter, softened 
1 1/2 cups raspberry jam, strained and seeds discarded 
3 cups confectioners' sugar

For the Ganache
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract 
Fresh raspberries for garnish

Directions

For the Cake 

 Heat oven to 350 degrees F. Butter three 9-inch-round cake pans and line bottoms with parchment paper.  
Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks. 

 

For the Buttercream

Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 3 cake layers.

Ice the rest of the cake with remaining buttercream and refrigerate for 20--25 minutes.

For the Ganache

Heat heavy cream in a small saute' pan over medium heat until it just begins to boil.  Remove from heat and add in chocolate.  Allow to sit for 2 minutes.

Next whisk together cream and chocolate until nice and smooth.

Whisk in in corn syrup and vanilla extract.  

Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow to drip down the sides.  

Let the ganache set for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.