Chocolate Raspberry Cake

Ingredients

CAKE

• 250g unsalted butter, at room temperature, cut into 1cm cubes, plus extra for greasing
• 200g dark (70%) chocolate, chopped into 2cm pieces
• 1 tsp instant coffee, dissolved in 350ml boiling water
• 250g white sugar
• 2 large eggs, at room temperature, lightly beaten
• 1 1/2 tsp vanilla extract
• 240g self-raising flour
• 30g Dutch cocoa powder

RASPBERRY FILLING

• 2 teaspoons (10ml) water
• 2 teaspoons (6g) cornstarch
• 160g fresh or frozen raspberries (do not thaw)*
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon lemon juice
• 1/2 teaspoon pure vanilla extract

CHOCOLATE BUTTERCREAM

• 120g unsalted butter, softened to room temperature
• 210g confectioners’ sugar
• 30g dutch-process cocoa powder
• 2 Tablespoons heavy cream or milk
• 1 teaspoons pure vanilla extract

CHOCOLATE GANACHE

• 120g dark (70%) chocolate, broken or chopped roughly into 2cm pieces
• 1/2 cup (120ml) double cream
• 40g unsalted butter, at room temperature

Directions

1. Make the raspberry filling: Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.) Combine cornstarch mixture, raspberries (no need to thaw if using frozen), granulated sugar, and lemon juice in a small saucepan set over medium heat. Using a silicone spatula, stir the mixture, mashing the raspberries as they begin to thaw and soften. Bring to a boil and let it boil for 5 full minutes, stirring occasionally. Remove pan from heat and stir in vanilla extract.
2. Allow the raspberry filling to cool at room temperature for 10–15 minutes, then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours and up to 1 week (the longer, the better). No need to cover it, but if refrigerating for longer than 4 hours, cover tightly. It will continue to thicken up as it chills. Raspberry filling must be completely chilled before using in your cake. If freezing, see Note below for instructions.
3. Heat oven to 170°C/150°C fan-forced. Grease two 20cm round springform pan with butter and line with baking paper.
4. To make the cake, place the butter, chocolate and hot coffee in a large heatproof bowl and mix well until everything is melted, combined and smooth. Whisk in sugar by hand until dissolved. Add eggs and vanilla extract and whisk again until thoroughly combined and smooth. Sift flour, cocoa powder and a pinch of fine salt together into a medium bowl, then whisk into the melted chocolate mixture until smooth. Batter will be liquid, but don’t think you’ve missed something; this is how it should be.
5. Divide the batter equally between the two cake pans, tapping base of pan to remove air bubbles, and bake for 40-50 minutes, until cake is cooked and a skewer inserted into the centre comes out clean or with just a few dry crumbs attached. The top will form a crust and crack a little, but don’t worry, this is expected. Leave the cake to cool on a wire rack for 20 minutes before removing from pan, then set aside on wire rack until completely cool.
6. As the cakes cool, make the chocolate buttercream: With a handheld mixer, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste. Beat in another pinch of salt if desired.
7. Cover the top of both cakes in a layer of buttercream, using about 1/3. On one cake, make a small ridge around the edge of the cake. Then, using a small offset spatula, spread the thickened and chilled raspberry filling inside the buttercream border.
8. Flip the cake without the raspberry upside down on top of the other cake. Using the remaining chocolate buttercream, spread a thin layer of buttercream on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
9. As your crumb coat sets, make and chill the chocolate ganache: Place finely chopped chocolate and cream in a medium heat-proof bowl. Microwave on medium power for 90 secs and stir. Repeat with 30 sec cycles until chocolate has fully incorporated into the cream. Stir through the butter until smooth and then refrigerator for 30 mins. Spread granche over the cake. Garnish with fresh raspberries, if desired.