Dark Chocolate Raspberry Cake 🍫✨🍇

A luscious dark chocolate cake with a bold raspberry filling—perfect for Scorpio’s deep, intense, and mysterious aura.

Ingredients

For the Dark Chocolate Cake:

• 2 cups (250g) all-purpose flour
• ¾ cup (75g) unsweetened cocoa powder (Dutch-process for richness)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) buttermilk
• ½ cup (120ml) hot brewed coffee (enhances the chocolate flavor)

For the Raspberry Filling:

• 2 cups (250g) fresh or frozen raspberries
• ¼ cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons water

For the Dark Chocolate Ganache:

• 6 oz (170g) dark chocolate (70% or higher), chopped
• ½ cup (120ml) heavy cream
• 1 tablespoon unsalted butter

For Decoration:

• Fresh raspberries
• Dark chocolate shavings
• Edible gold flakes (optional, for a luxurious touch)

Instructions

Make the Dark Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla.
5. Mix in buttermilk alternately with dry ingredients until just combined.
6. Stir in hot coffee (batter will be thin, but that’s normal).
7. Divide batter evenly into cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Make the Raspberry Filling:

1. In a saucepan over medium heat, combine raspberries, sugar, lemon juice, and water.
2. Simmer for 5-7 minutes, mashing raspberries as they soften.
3. Stir in cornstarch and cook for 2 more minutes until thickened.
4. Strain if you prefer a smoother filling. Let cool completely.

Make the Dark Chocolate Ganache:

1. Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate.
2. Let sit for 2 minutes, then stir until smooth.
3. Mix in butter for shine. Let cool slightly.

Assemble the Cake:

1. Place one cake layer on a serving plate.
2. Spread a thick layer of raspberry filling over it.
3. Add the second cake layer and frost with dark chocolate ganache.
4. Smooth the ganache for a sleek, glossy finish.

Scorpio-Worthy Dramatic Decoration:

• Arrange fresh raspberries on top.
• Sprinkle dark chocolate shavings for an elegant, moody look.
• Add gold flakes for a touch of mystery and luxury.

🖤 Rich, bold, and deeply indulgent—this cake is pure Scorpio energy!