Chocolate Raspberry Layer Cake

Instructions

To make the raspberry filling

1. Combine the cornstarch, sugar as well and water in a medium saucepan and heat to medium. stir until the mixture is well mixed. Stir until the mix is moist and the sugar starts to melt.
2. Mix in the raspberries, then stir until coated with sugar mix.
3. Cook until the raspberries start to become soft and then release their juice. Utilize a spatula to mash the raspberries.
4. Take off the heat once it begins to thicken after approximately five minutes. Then strain the mixture to get rid of seeds If desired. Transfer the mix to a second bowl and place it in the refrigerator until chilled.

For the cake layers to be made

1. Bake at 350 degrees F (176 degrees C) and make three cake pans of 8 inches using non-stick baking spray as well as parchment paper on the bottom.
2. Combine the sugar, flour as well as cocoa powder baking soda baking powder, salt, and flour into a mixing bowl. Mix. Set aside.
3. Mix the liquid, vegetable oil, vanilla extract, and eggs into an appropriate size bowl, and mix.
4. Mix the wet ingredients with the dry ingredients, and mix until the ingredients are thoroughly combined.
5. Slowly, add hot water into the batter, mixing with a slow speed until blended. Scrape the edges of the bowl as necessary to ensure that the batter is thoroughly mixed.
6. Distribute the batter equally between the cake pans that you have prepared and bake for about 22 to 25 minutes or until a toothpick is removed with a handful of wet crumbles.
7. Removing cakes from the oven, let them cool for a couple of minutes before transferring onto a cooling rack and complete cooling.

To make the chocolate frosting

1. Incorporate the butter into an enormous mixer bowl and mix it until it is smooth.
2. Pour the chocolate melt into three batches, mixing until the chocolate is well mixed.
3. Incorporate the cocoa powder, and mix well until the cocoa powder is thoroughly combined.
4. Mix in about half the sugar powder, salt, and the other 50% of the heavy cream, and blend until thoroughly combined.
5. Then add the remaining powdered sugar, and blend until the mixture is it is completely smooth.
6. Incorporate the remaining heavy cream until you ensure the proper level of consistency in the frosting.

Make the ganache to complete the cake

1. For the creation of chocolate ganache add the chocolate chips into an appropriate size bowl (see my suggestions on how to make chocolate Ganache).
2. Make sure to heat the heavy whipping cream in a microwave until is just beginning to get to a boil. Make sure to watch it since it can happen fast.
3. Serve the hot milk on top of the chocolate chips, and let it sit for a couple of minutes. Whisk until it is smooth. Set aside.
4. For layering the cake, begin by using a wide serrated knife to cut domes and cake tops so that they’re flat. Learn more about my cake layers tips. How to level cakes and how to stack cakes.

To make the cake layers

1. Preheat the oven to 350 degrees (176 degrees C) and make three cake pans of 8 inches equipped with baking spray non-stick and parchment paper for the bottom.
2. Combine sugar, flour cocoa baking baking powder, and salt into a large mixer bowl, and mix. Set aside.
3. Incorporate the milk, vegetable oil vanilla extract, and eggs in the bowl of a medium size and mix.
4. Incorporate the wet ingredients into the dry ingredients, beating until they are well mixed.
5. Slowly, add hot water into the batter, mixing at a low speed until it is well blended. Scrape the edges of the bowl if needed to ensure all ingredients are well incorporated.
6. The batter should be divided evenly among cake pans. Bake for between 22 and 25 minutes and until the toothpick pokes out with some wet crumbles.
7. Removing cakes from the oven, let them cool for a couple of minutes. Then transfer onto a cooling rack and cool completely.