Description
A decadent and indulgent Dark Romance Cake featuring rich dark chocolate layers infused with coffee and studded with chocolate chips, layered with tangy raspberry preserves and frosted with creamy dark chocolate buttercream. Perfect for romantic occasions or any celebration that calls for a luxurious dessert.
Ingredients
Scale
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, room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1/2 cup dark chocolate chips
Filling
- 1/2 cup raspberry preserves
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 6 ounces dark chocolate, melted
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add wet ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry mixture. Mix until the batter is smooth and uniform in texture.
- Incorporate coffee and chocolate chips: Slowly stir in the hot brewed coffee to thin out the batter and enhance the chocolate flavor. Fold in the dark chocolate chips to add pockets of melted chocolate in the cake.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. This ensures the cakes are fully cooked and moist.
- Cool the cakes: Allow the cakes to cool completely in their pans before removing to ensure they set properly and don’t crumble.
- Assemble the layers: Spread the raspberry preserves evenly over the top surface of one cake layer, then place the second cake layer on top to create a filled sandwich effect.
- Prepare the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar while continuing to beat. Mix in the heavy cream and melted dark chocolate until the frosting is smooth, rich, and fluffy.
- Frost the cake: Evenly cover the top and sides of the cake with the chocolate buttercream frosting using an offset spatula or knife.
- Chill and serve: Chill the cake slightly to set the frosting for clean slicing. Serve at room temperature for best flavor.
Notes
- For a deeper and more intense coffee flavor, replace brewed coffee with espresso.
- The cake pairs beautifully with fresh raspberries or a light dusting of cocoa powder on top for extra decoration.
- Ensure eggs are at room temperature for better mixing and texture.
- Do not overbake as it can dry out the cake; check with a toothpick starting at 30 minutes.
