Double Chocolate Cake with Raspberry Filling

Double Chocolate Cake with Raspberry Filling

This recipe makes a large 2 layer cake, or an even taller (smaller) 3-layer cake- depending on pan size (see instructions below). It turns out to be a very moist chocolate cake with a rich chocolate ganache frosting... with a surprise layer of raspberry inside!

Ingredients:

CAKE:

• 3 ounces fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
• 1 1/2 cups hot brewed coffee
• 3 cups granulated sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs, at room temperature
• 3/4 cup vegetable or canola oil
• 1 1/2 cups buttermilk
• 3/4 teaspoon vanilla extract

FROSTING:

• 1 pound fine-quality semisweet chocolate, chopped (I used Ghirardelli chocolate chips)
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter, cut into small pieces

FILLING:

• One (10-ounce) bag frozen raspberries, thawed
• 1/4 cup sugar
• 1 Tbsp. cornstarch

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