Double Chocolate Cake with Raspberry Filling

Double Chocolate Layer Cake
smittenkitchen.com

The recipe below is for 2 10-inch layers filled and coated in chocolate ganache. This is a true death-by-chocolate cake. I made it with the raspberry filling to balance the intensity of all that chocolate, and was really pleased with the results. This is an incredibly moist, delicious chocolate cake. You'll be glad you made this, and, if you can bring yourself to share, your friends and neighbors will be too.

For cake layers
3 ounces fine-quality semisweet chocolate (I used Ghiradelli)
1 1/2 cups hot brewed coffee (I used instant espresso powder)
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For ganache frosting and filling
**If you want to just use it for frosting, halve the recipe.
1 pound fine-quality semisweet chocolate (also Ghiradelli)
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

For raspberry filling
1 lb bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch

Special equipment: two 10- by 2-inch round cake pans

Make cake layers:
Preheat oven to 300°F and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add flour-sugar mixture and beat on medium speed until just combined well.

Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. **Be very careful handling the cake layers, they are fragile and will fall apart easily if not well supported at all times.

Make raspberry filling:
Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds (this will be unpleasant, but so worth it - this puree really benefits from a seedless state). Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken.

Let it cool completely before spreading. A thin filling will make the cake easier to frost, but I applied a pretty generous layer of raspberries and didn't have much of a problem. You can dollop extra filling on top of the cake slices.

Make frosting:
Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.

Spread raspberries or frosting between the cake layers and carefully set the second round on top of the first. Frost the top and sides, being careful not to tear the cake too much. Cake keeps, covered and chilled, for 3 days. Bring cake to room temperature before serving.