Name: Chocolate Raspberry Layer Cake
Yield: Makes 10 to 12 servings
Ingredients: Nonstick vegetable oil spray; 2 cups unbleached all purpose flour; 1 3/4 cups sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1/4 teaspoon salt; 1 cup water; 3/4 cup buttermilk; 3/4 cup vegetable oil; 3 large eggs; 18 ounces bittersweet chocolate (do not exceed 61% cacao), chopped; 2 1/4 cups heavy whipping cream; 6 tablespoons seedless raspberry jam, stirred to loosen, divided; 2 6-ounce containers fresh raspberries; Powdered sugar; 2 9-inch-diameter cake pans with 2-inch-high sides

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Chocolate Raspberry Layer CakePatricia Heal

Tender chocolate cake is layered with raspberry jam and rich chocolate ganache (a mixture of melted chocolate and whipping cream) in this great dessert. Fresh raspberries make a pretty and easy topping.

Equipment tip:

This recipe calls for two 9-inch cake pans with 2-inch-high sides, which is a bit deeper than an average cake pan. You can find these pans at kitchen supply stores and restaurant supply stores, or buy them online at surlatable.com or culinarydistrict.com.

Recipe notes

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Recipe notes

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