Nutritional Info

Nutrition Facts

Serving Size 1 (228g)

Calories 589
Calories from Fat 290 (49%)
Amount Per Serving %DIV
Total Fat 32.2g 50%
Saturated Fat 7.8g 39%
Monounsaturated Fat 16.8g
Polyunsaturated Fat 7.6g
Trans Fat 0.0g
Cholesterol 22.6mg 8%
Sodium 278.7mg 12%
Potassium 217.3mg 5%
Total Carbohydrate 72.7g 24%
Dietary Fiber 3.5g 14%
Sugars 33.6g
Protein 5.1g 10%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
This luscious cake with dark chocolate layers is accented by a rich, but not overly sweet, frosting. The secret is to use buttermilk for moisture and high quality cocoa for intense flavor. Raspberries with chocolate is one of my favorite flavor combinations, but ifyou don't have pristine fresh berries, the cake is also delicious without them. It's easier to prepare than most from scratch cakes. You don't even have to take out the electric mixer.
Prep time
1 hr 10 min
Cook time
43 min
Ready In
1 hr 53 min

Ingredients

Serves Tool

Serves To:USMetric
1 1/3 Cup(c)  unbleached all purpose flour, plus more for dusting the cake pans
1/3 Cup(c)  unsweetened cocoa powder
1 1/2 Teaspoon(t)  baking soda
1 Teaspoon(t)  salt
1/4 Cup(c)  cornstarch
1 Cup(c)  buttermilk
3/4 Cup(c)  canola oil
2   large eggs
1 1/2 Cup(c)  granulated sugar
1 Tablespoon(T)  pure vanilla extract
8 Tablespoon(T)  unsalted butter
1/2 Cup(c)  bittersweet chocolate, coarsely chopped
1/3 Cup(c)  unsweetened cocoa powder
2 Cup(c)  confectioners' sugar
1/3 Cup(c)  seedless raspberry jam
2 Pint(pt)  fresh raspberries
1/4 Cup(c)  sour cream
2 Tablespoon(T)  butter

Preparation

To make the cake: Position a rack in the lower third of the oven and preheat the oven to 350° F. Butter the bottoms and sides of 2 round 9 inch cake pans. Dust the pans with some flour and tap out the excess. Set the cake pans aside. Place the flour, 2 1/3 cup of cocoa powder, baking soda, salt and cornstarch in a medium bowl and sift it together into a large bowl. Place the buttermilk, oil, eggs, granulated sugar and vanilla in a medium bowl and whisk to combine well. Add the buttermilk mixture to the flour mixture and stir to blend. Divide the cake batter evenly between the two prepared cake pans. Bake the cakes until a toothpick inserted in the center comes out clean and the edges have pulled away from the side of the pans, 20 to 30 minutes. Place the cake pans on wire racks to cool for 10 minutes. Run a knife around the edge of each cake layer to loosen it from the pan. Invert the cake layers to unmold them, then place them on the racks to cool completely, about 45 minutes. At this point, the layers can be stored, tightly wrapped with plastic wrap, at room temperature for up to 24 hours. To make the frosting: Place the butter and bittersweet chocolate in a small saucepan and cook over low heat, stirring occasionally, until melted and smooth, 5 to 10 minutes. Let the chocolate mixture cool for 5 minutes, then pour it into a large bowl. Sift in the 1/3 cup of cocoa powder and 1 cup of the confectioners' sugar. Add 1/4 cup of the sour cream and whisk to combine well. Sift in the remaining 1 cup of confectioners' sugar and stir until smooth. If the frosting is too stiff to spread easily, add 1 tablespoon of the remaining sour cream and stir to combine. If the frosting is still too stiff, gradually add just enough of the remaining sour cream to make it spreadable. Melt the raspberry jam in a small saucepan over very low heat, about 3 minutes. To assemble the cake: If necessary, trim the cake layers so they are flat on top. Place one of the layers on a serving plate. Spread one third of the frosting on top of this layer. Spread all of the raspberry jam over the frosting. Arrange one half of the raspberries on the filling, splitting them in half with your fingers as you add them. Reserve the prettiest berries for the top of the cake. Place the second cake layer on top of the first. Spread the remaining frosting on the top and side of the cake. Arrange the remaining raspberries in concentric circles on top of the cake. For the best flavor, serve the cake at room temperature. The cake can sit at room temperature for up to 6 hours and can be refrigerated, covered, for up to 3 days.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.