Chocolate Raspberry 4 layer Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: semi-sweet chocolate

💰Cheaper: milk chocolate

Semi-sweet chocolate offers a similar taste with less bitterness

Separate 8 eggs, placing egg whites in a tabletop mixer with a whisk attachment.

Add 1/4 cup sugar to the egg whites and whip until stiff peaks form.

In a separate bowl, combine egg yolks, a little vegetable oil, sugar, vanilla extract, and coffee.

Sift together cake flour, cocoa powder, salt, and baking powder.

Combine the wet ingredients with the dry ingredients in the mixer until combined.

Fold in the whipped egg whites until no white streaks remain, being careful not to overmix.

Preheat the oven to 325 degrees Fahrenheit.

Prepare two 8-inch round baking pans with parchment paper on the bottom, without greasing them.

Evenly distribute the batter between the two pans and place them on a baking sheet.

Bake in the oven for 35 to 45 minutes, checking for doneness with a toothpick.

While the cakes bake, prepare the soaking syrup by boiling 1.5 cups water, 1.5 cups sugar, cocoa powder, and instant coffee until dissolved.

Let the syrup cool after boiling.

To make the ganache, pour hot heavy whipping cream over semi-sweet chocolate chips and whisk until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens