Seed Oil Free Chocolate Raspberry Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.5

(17)

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
¾ 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
½ cup neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
2 tsp white wine vinegar
1 tsp vanilla extract

For the filling

¾ cup raspberry jam

For the ganache frosting

1 cup heavy cream
8 oz semi-sweet chocolate, finely chopped
2 tbsp unsalted butter

For serving

½ cup fresh raspberries (optional)

Instructions

1
Preheat the oven to 350°F (175°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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