A nostalgic cake with rich chocolate layers, silky ganache, and fresh raspberries—perfect for celebrations or cozy moments.

Inspired by The Great British Bake Off, this dessert delivers decadence with a touch of fruity brightness.

Ingredients

For the cake:

2 cups all-purpose flour (260g)
1 cup granulated sugar (220g)
½ cup brown sugar (100g)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
⅔ cup vegetable oil (133g)
1 cup sour cream (240g)
2 tsp instant coffee
½ cup boiling water (120g)
½ cup cocoa powder, Dutch-processed preferred (50g)

For the ganache:

300g dark or semi-sweet chocolate (chips or chopped)
¼ cup unsalted butter, diced (56g)
1 ¾ cup heavy cream (420g)

For assembly:

1–2 packs raspberries

Instructions

Step 1: Preheat oven to 350°F (175°C) and line two 8-inch pans with parchment paper.

Step 2: Mix flour, sugars, baking powder, baking soda, and salt in a bowl. Add eggs, oil, and sour cream, then stir until smooth.

Step 3: In a separate bowl, whisk cocoa powder, coffee, and boiling water. Combine with batter until smooth.

Step 4: Divide batter between pans and bake for 30 minutes. Let cakes cool completely; chill if necessary.

Step 5: Heat cream and butter in a saucepan until boiling. Pour over chocolate, cover, and let sit for 5 minutes.

Stir until smooth, then chill until spreadable.

Step 6: Assemble cake with ganache layers, apply a crumb coat, refrigerate, then frost generously.

Top with raspberries and serve.

Frequently Asked Questions (FAQs)

1. How do I store this cake?

Keep in an airtight container in the fridge for 1-2 days with raspberries, or 7 days without. Freeze for up to 3 months.

2. Can I make this cake in advance?

Yes, frost with ganache and refrigerate. Add raspberries just before serving.

3. Does the cake taste like coffee?

No, the coffee enhances the chocolate flavor but can be omitted.

4. Why is my cake breaking or crumbly?

Handle gently, let it cool fully before removing from the pan, and chill before assembly.

5. Can I use milk chocolate for ganache?

Yes, but it will make the cake sweeter—dark chocolate is recommended.