We are less than a month from Valentine’s Day, which means it’s time to bring on the yummy and decadent desserts to treat yourself! I especially love Valentine’s Day because it falls right next to my birthday, and as I always point out to my husband, the two holidays are never allowed to be combined. 🙂 For me, Valentine’s day is all about the chocolate… and the richer, the better! This cake is one of the first cakes I ever endeavored to make from scratch and I make it time and time again now. It’s super moist, rich chocolate and covered in amazing raspberry chocolate ganache! I drool just thinking about this cake.
This chocolate cake is also the inspiration for many of my other recipes, including the first I posted on my blog – the Decadent S’mores Cake. If you love this recipe than you simply must try the S’mores cake!
From Sky High: Irresistible Triple-Layer Cakes
Makes a 10-inch triple-layer cake
- 3 cups all-purpose flour
- 3 3/4 cups white sugar
- 1 cup + 2 Tablespoons unsweetened cocoa powder
- 3 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 1/2 cup canola oil
- 1 1/2 cup sour cream
- 2 1/4 cups warm coffee
- 3 Tablespoons distilled white vinegar
- 1 1/2 teaspoon vanilla extract
- 3 eggs
- Preheat the oven to 350 degrees. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper. This is an extremely important step, do not skip it. Your cakes will remove easily from the pans after cooling.
- Sift the 3c flour, 3 3/4c sugar, 1c+2T cocoa powder, 3t baking soda, and 1 1/2t salt into a large bowl. Stir to combine them well. Add the 1 1/2c oil and 1 1/2c sour cream and whisk to blend. Mix in the 2 1/4c coffee a ½ cup at a time. Blend in the 3T vinegar and 1 1/2t vanilla. Whisk in the 3 eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
- Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans until completely cool. Invert onto wire racks and carefully peel off the paper liners.
Raspberry Chocolate Ganache & Filling
From 17 and Baking
- 16 oz semisweet chocolate
- 1 cup [2 sticks] butter
- 2 cups frozen raspberries
- 3/4 cup raspberry preserves
- Microwave 2c frozen raspberries for 3 minutes, at increments of 1 minute. Mash raspberries with a spoon in between microwaving to release juices.
- Once raspberries are mashed, run through a strainer. You should have about 1/3 cup of juice.
- While raspberry juice is cooling, heat 1c butter and 16oz (~2c) wchocolate slowly in a microwave or over a saucepan, whisking for an even sauce. While whisking, slowly pour in cooled raspberry juice. Let ganache cool completely, firming to spreading consistency, before frosting cake.
- Frost cake and top with raspberries.