Description
Dark Romance Cake is a rich and elegant chocolate cake layered with a luscious raspberry filling and covered in smooth dark chocolate ganache, perfect for special occasions like Valentine’s Day or anniversaries. This decadent dessert combines moist cocoa-infused layers with a tart berry surprise and silky frosting for an irresistible treat.
Ingredients
Scale
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee or hot water
For the Raspberry Filling:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons sugar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1/2 teaspoon lemon juice
For the Dark Chocolate Ganache Frosting:
- 8 ounces dark chocolate (chopped)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Optional Decoration:
- Fresh raspberries
- Edible rose petals
- Dark chocolate curls
- A light dusting of cocoa powder
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt to ensure even mixing. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth. Slowly pour in the hot brewed coffee or hot water, stirring continuously until fully combined. The batter will be thin, which is normal. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing.
- Make the Raspberry Filling: Place the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook the mixture until the raspberries break down and release their juices, stirring occasionally. Add the cornstarch slurry (cornstarch mixed with water) and continue stirring until the filling thickens, about 1 to 2 minutes. Remove from heat and let the filling cool completely before assembling.
- Make the Ganache Frosting: Heat the heavy cream in a saucepan or microwave until steaming but not boiling. Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit undisturbed for 2 minutes to melt. Add the unsalted butter and stir gently until the ganache is smooth, glossy, and fully combined. Set aside to cool at room temperature until it reaches a spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of the raspberry filling on top, leaving about a 1/2-inch border around the edges to prevent overflow. Carefully place the second cake layer on top of the filling. Using a spatula, frost the entire cake with the cooled ganache, smoothing the top and sides for an even finish. Decorate the cake with fresh raspberries, edible rose petals, dark chocolate curls, or a light dusting of cocoa powder according to your preference.
- Chill and Serve: Refrigerate the assembled cake for 20 minutes to allow the ganache to set. Remove from the fridge and bring to room temperature before serving to enjoy the full flavor and texture.
Notes
- This cake is rich, elegant, and perfect for Valentine’s Day, anniversaries, or gothic-themed gatherings.
- The raspberry filling can be swapped with cherry preserves for a different fruity flavor or omitted entirely for a full chocolate experience.
- Ensure the coffee or hot water is hot when added to the batter to fully bloom the cocoa for a deeper chocolate flavor.
- Allow the ganache to cool to spreadable consistency to avoid it running off the cake.
- Use quality dark chocolate for the ganache to achieve a glossy, rich finish.
