How To Make A Triple Layer Chocolate Cake With Raspberry Frosting

chocolate

The triple layer chocolate cake that we’re making today comes with a raspberry mascarpone whipped cream frosting and also with a sweet layer of chocolate ganache. Excited yet? Well, this cake is so moist which is totally the key factor when it comes to cakes because would you want dry cakes? No way! It might look intimidating to make, but once you got all the ingredients it’s pretty easy. In the end, it tastes amazing so it’s worth a try.

Courtney Budzyn from YouTube channel What’s For Din is going to show us all of this. Her mission is to teach people how to make food the old-fashioned way, since she is a self-taught cook and still learning new things everyday. Let’s see what we need for the cake:

Ingredients

Cake:

  • 8 Ounces Bittersweet Chocolate Chips
  • 1 ½ Cups Freshly Brewed Hot Coffee
  • 3 Large Eggs
  • 2 ½ Cups Sugar
  • 2 ½ Cups All Purpose Flour
  • 1 ½ Cups Unsweetened Cocoa Powder (NOT DUTCH PROCESS)
  • 2 Teaspoons Baking Soda
  • ¾ Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 1 Cup Coconut Oil
  • 1 Teaspoon Vanilla Extract
  • 1 ½ Cups Well Shaken Buttermilk

Frosting:

  • 4 Ounces Mascarpone Cheese
  • ¼ Cup Sugar
  • 1 ½ Cups Heavy Whipping Cream
  • ½ Teaspoon Vanilla Extract
  • 2-4 Tablespoons Raspberry Jam

Ganache:

  • ¾ Cup Heavy Cream
  • 8 Ounces Bittersweet Chocolate Chips
  • 1 Tablespoon Butter

Cake

So first you need to preheat oven to 300 Degrees F and prepare a 3.9 inch cake pans by lining the bottoms with parchment paper. Spray cooking spray. In a small bowl, you should combine the chocolate chips and hot coffee and allow the coffee and chocolate to sit for some time before mixing them. In another large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix them.

Beat eggs until thickened and pale in color about 3 minutes. Then add oil, buttermilk and vanilla. If the temperature of your coffee and chocolate isn’t too hot you can go on and slowly add the egg mixture. Then mix until combined. Add the flour mixture in small batches but don’t overmix.

Divide the batter evenly between the three pans and bake in a 300 F-preheated oven for about 45 minutes to an hour OR until a toothpick inserted into the center comes out clean.

chocolate 1

Frosting

For the frosting, in a standing mixer fitted with the whisk attachment, you should mix mascarpone cheese and sugar. Then add vanilla and heavy cream and mix them again. Once everything is combined, increase mixer speed and begin whipping the cream. While doing that, add 2-4 tablespoons of your favorite raspberry jam.

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Ganache

In a medium bowl, you should combine the chocolate chips, butter and hot cream. Mix until everything’s creamy and smooth.

chocolate 3

Assembly

When the cake is completely cooled, place the firs layer of cake on a decorative plate. Then, add two scoops full of frosting and smoothen with a spatula. Add the last layer of chocolate cake and pour chocolate ganache over the top allowing it to drip down the sides. Leave it in the refrigerator to allow the ganache to set about 20 minutes. Top with frosting and fresh raspberries. You’re done!

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Take a look down below if you need more detailed instructions. Enjoy!

Source:What’s For Din’?

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