Raspberry Black Forest Chocolate Recipe

Prep

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or nonstick spray and dust with cocoa powder; line the bottoms with parchment rounds for easy release.

Dry ingredients

In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Wet ingredients

In a separate bowl, whisk the eggs lightly, then add the buttermilk, oil and vanilla. Stir to combine.

Combine batter

Add the wet ingredients to the dry and mix until just combined. Gradually stir in the hot brewed coffee until batter is smooth and slightly thin — this keeps the cake very moist and intensifies chocolate flavor. Do not overmix.

Bake

Divide batter evenly between the prepared pans (use a scale if possible). Bake on the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.

Cool

Let cakes cool in pans 10 minutes, then invert onto a wire rack, peel off parchment, and cool completely (at least 1 hour) before assembling. If desired, wrap cooled layers in plastic and chill to make slicing easier.

Make raspberry compote

Combine raspberries, 1/2 cup sugar, and 1/4 cup water in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer. Cook, stirring occasionally, until berries break down, about 6–8 minutes.

Thicken

Mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering raspberries and cook 1–2 minutes until the mixture thickens. Remove from heat and, if desired, stir in kirsch or maraschino. Taste and adjust sweetness. Cool to room temperature; refrigerate to chill if assembling later.

Soak (optional)

If using simple syrup or kirsch for extra moisture, brush about 2 tablespoons of simple syrup or 1 tablespoon kirsch mixed with 1 tablespoon water over each cake layer before spreading filling.

Chill tools

Chill the mixing bowl and whisk/beaters in the refrigerator for 10–15 minutes to help cream whip better.

Whip

Pour cold heavy cream into the chilled bowl. Add powdered sugar, cocoa powder, vanilla, and salt. Beat on medium-high speed until soft to medium peaks form — the whipped cream should hold shape but remain spreadable. Be careful not to overbeat or it will become grainy.

Heat cream

Place chopped dark chocolate in a heatproof bowl. Heat the 1/2 cup heavy cream in a small saucepan until it just begins to simmer (tiny bubbles at edges). Pour the hot cream over the chopped chocolate and let sit 1 minute.

Emulsify

Stir gently from the center outward until smooth and glossy. If using, stir in the butter for extra shine. Let the ganache cool at room temperature until it thickens slightly to a pourable but not runny consistency (about 20–30 minutes).

Level and slice

If cake domes formed, level the tops with a serrated knife. For a three-layer effect, slice each of the two baked rounds horizontally into two layers (yielding four thinner layers) or slice one round into two and keep one whole — choose according to desired height.

First layer

Place the first cake layer on a cake board or serving plate. Brush lightly with the simple syrup or kirsch soak if using. Spread a thin layer (about 1/3 cup) of chocolate whipped cream, then spoon or pipe a layer of raspberry compote (about 1/3 cup). Smooth gently, leaving a small border to prevent filling from oozing.

Middle layers

Repeat with remaining layers: brush with syrup, spread whipped cream (about 1/2 cup per layer), and a thinner layer of raspberry compote. Build up the cake, pressing gently after each layer to keep it even. Reserve some whipped cream for the final crumb coat and decoration.

Crumb coat

Apply a thin layer of chocolate whipped cream over the top and sides to seal in crumbs. Chill the cake 20–30 minutes to set the crumb coat.

Final coat and ganache drip

Apply a final, smooth layer of chocolate whipped cream. Transfer the ganache to a squeeze bottle or spoon. Starting at the edge, carefully drizzle ganache to create drips down the sides, then spread a thin layer on the top center. Work quickly while ganache is slightly warm but thickened so drips hold shape.

Garnish

Arrange fresh raspberries around the top edge and center. Sprinkle chocolate shavings and toasted nuts if using. Chill the cake for at least 30 minutes before serving to set the ganache and filling.

Slice the cake with a hot knife (dip in hot water and wipe dry between slices) for clean cuts. Store covered in the refrigerator up to 3 days. Bring to cool room temperature 20–30 minutes before serving for best texture. Leftover cake can be frozen (well wrapped) for up to 1 month; thaw in the refrigerator.