¾ cup Butter
1½ cups sugar
4 tablespoon cocoa
3 tablespoon red food coloring
3 cups flour
¼ teaspoon salt
1½ cup buttermilk
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon baking soda
12 ounces chocolate chopped into small pieces
1 cup heavy cream
,br />Raspberry Filling:
2 pint containers of fresh raspberries (or frozen fresh)
1¾ cups water divided
1½ cups granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
6 tablespoons cornstarch
No nutrition information available
Preheat oven to 350 degrees F. Grease and flour 2 9-inch cake pans. In the bowl of a mixer, cream together the butter, eggs and sugar. Slowly add cocoa and food coloring. Sift the flour and salt together over parchment. Add flour mixture alternately with buttermilk beginning and ending with flour in 3 additions until combined. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack.
In a small bowl, place ½ cup of fresh raspberries and set aside (if using frozen berries, skip this step). In a large saucepan, place the remaining raspberries along with 1¼ cup of water, sugar and lemon juice. Bring it to a boil and allow to cook, stirring the berries occasionally. They'll eventually break down in about 10-15 minutes. Remove from heat and strain the berry mixture through a fine mesh strainer to remove the seeds. Place the mixture back into the saucepan over medium low heat. In a small bowl, prepare a slurry by combining the remaining ½ cup of water and the vanilla with the cornstarch. Pour this slurry into the saucepan with the strained raspberry mixture. Mix well over medium low heat until it starts to thicken. Remove from heat and set aside to cool completely.Place in cake layers, bottom side up; spread with raspberry mixture, leaving a 1-inch border.
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow to cool before pouring over cakes as a glaze. The longer you allow to cool, the thicker it will set. Normaly I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow to completely cool and set up. When you are able to spoon and it can hold its texture, it is ready for piping.
After decorating, put the cake in the refrigerator for 30 minutes or more until is dessert time =)