Assembly:
1. Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a layer of raspberry jam (if using) over the cake, followed by a generous layer of chocolate mascarpone filling. Top with the second cake layer.
2. Cover with Ganache: Pour the remaining ganache over the top of the cake, using an offset spatula to spread it evenly over the sides.
3. Garnish: Decorate with fresh raspberries, placing them on top and around the base of the cake.
4. Chill: Refrigerate the cake for at least 30 minutes to allow the ganache to set before serving.
Notes:
– DIY Buttermilk: Combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
– Storage: The cake can be stored in the refrigerator for up to 3 days. For the best texture, let it sit at room temperature for 15 minutes before serving.
Servings: 10-12
Total Time: 1 hour 5 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
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