Red Meat Allergy Friendly Chocolate Raspberry Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
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Learn more āIngredients
12 servings
For the cake
- 2 cups all-purpose flour
- Ā¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- Ā½ cup neutral oil (such as canola oil or vegetable oil)
- 2 tsp white wine vinegar
- 1 tsp vanilla extract
For the filling
- Ā¾ cup raspberry jam
For the ganache frosting
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, finely chopped
- 2 tbsp unsalted butter
For serving
- Ā½ cup fresh raspberries (optional)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
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