Moist chocolate cake layered with chocolate frosting and topped with chocolate ganache and fresh raspberries.
For the cake:
- ½ cup Unsweetened cocoa powder ½ cup Unsweetened cocoa powder
- ¾ cup Hot water ¾ cup Hot water
- 2 sticks Unsalted butter, softened 2 sticks Unsalted butter, softened
- Domino® Golden Sugar 2 cups 2 cups Domino® Golden Sugar
- 2 large Eggs, at room temperature 2 large Eggs, at room temperature
- 1 teaspoon Pure vanilla extract 1 teaspoon Pure vanilla extract
- 2 cups Cake flour 2 cups Cake flour
- 1 teaspoon Baking soda 1 teaspoon Baking soda
- ½ teaspoon Salt ½ teaspoon Salt
- ½ cup Sour cream, at room temperature ½ cup Sour cream, at room temperature
For the frosting:
- 2 ½ cups Bittersweet chocolate chips 2 ½ cups Bittersweet chocolate chips
- 4 sticks Unsalted butter, at room temperature 4 sticks Unsalted butter, at room temperature
- 2 teaspoons Pure vanilla extract 2 teaspoons Pure vanilla extract
- Domino® Confectioners Sugar 3 cups 3 cups Domino® Confectioners Sugar
For the ganache:
- 4 ounces Bittersweet chocolate, chopped 4 ounces Bittersweet chocolate, chopped
- ½ cup Heavy cream ½ cup Heavy cream
- Domino® Golden Sugar 2 tablespoons 2 tablespoons Domino® Golden Sugar
- 2 tablespoons Water 2 tablespoons Water
- 1 pint Fresh raspberries, as decoration 1 pint Fresh raspberries, as decoration
Preheat oven to 350°F. Grease and flour two 8x2-inch cake pans.
Dissolve cocoa powder in hot water. Set aside.
In a large bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy. Add eggs, one at a time and vanilla. Mix until incorporated.
In a separate bowl, mix cake flour, baking soda, and salt. With the mixer at low speed, alternate adding flour mixture with cocoa mixture, making sure you end the process with the flour mixture. Add sour cream and mix until incorporated.
Pour the batter into the prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean. Remove from oven and let cool in the pan for 20 minutes. Turn the cakes into a cooling rack and cool completely.
In the meantime, prepare the frosting. Place the chocolate chips in a heatproof bowl and set it over a pan with simmering water, stirring until melted. Set aside and let it cool down.
In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until light and fluffy. Add vanilla and beat until incorporated. Lower the speed and add powdered sugar. Scrape down the bowl as needed. Beat until smooth and creamy. Add melted chocolate and mix until incorporated.
Assemble the cake by placing one layer, bottom side up, on a plate. Spread frosting generously on the layer. Top with the second layer, bottom side up, and frost the cake. Place in the refrigerator for at least 1 hour.
Prepare the ganache. In a small saucepan, bring cream, sugar, and water to a full boil. Pour over chocolate and let stand for 1 minute. Gently stir the mixture using a rubber spatula or a whisk until smooth.
Pour ganache over chilled frosted cake and decorate with fresh raspberries.