Chocolate Raspberry Cake with Mirror Glaze

Francine Lizotte


Chocolaty, dark and delicious, this elegant cake is the perfect dessert to serve for Valentine's Day or any other special occasions!


☆☆☆☆☆ 0 votes

1 9-inch cake
30 Min
1 Hr



  • 1 Tbsp
    gelatin powder mixed with 2 tbsp. cold water
  • 8 oz
    fresh raspberries, plus more for garnish if desired
  • 1/3 c
    raspberry jam
  • 1 Tbsp
    granulated sugar
  • 1 Tbsp
    freshly squeezed lemon juice

  • 2 c
    unbleached all-purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 3/4 c
    good quality cocoa powder
  • 1/4 tsp
    ground himalayan sea salt
  • 1 1/2 stick
    (3/4 cup) unsalted butter, softened
  • 2 c
    granulated sugar
  • 2 tsp
    pure vanilla extract
  • 3 large
    free-run eggs
  • 1 c
  • 1/4 c
    brewed black coffee

  • 1 Tbsp
    gelatin powder mixed with 1/4 cup cold water
  • 6 oz
    semisweet dark chocolate
  • 3/4 c
    granulated sugar
  • 1/3 c
    cold water
  • 3 Tbsp
    unsweetened cocoa powder
  • 1/2 c
    sweetened condensed milk
  • 2 Tbsp
    shaved dark chocolate, for garnish

How to Make Chocolate Raspberry Cake with Mirror Glaze


  1. To make raspberry filling; In a small saucepan combine gelatin powder and water. Let it swell for 10 minutes. Meantime, in a small saucepan over medium heat, add ingredients, bring to a simmer and cook for 5 minutes. Using an immersion blender, purée raspberry mixture until smooth and sieve mixture over a bowl to remove seeds.
  2. Dissolve gelatin on low heat and pour over raspberry mixture; stir to combine. Pour the mixture in a 8-inch cake pan lined with plastic wrap, cover with plastic and transfer to the freezer for 2 hours then to the refrigerator for 2 additional hours.
  3. To make batter; Preheat oven to 350ºF degrees and lightly grease and flour two 9-inch pans. In a mixing bowl, combine flour, baking soda and baking powder; whisk until well mixed. Add cocoa powder and sea salt; whisk and set aside.
  4. In a bowl of stand mixer combine butter, sugar and vanilla extract; process until mixed. Add eggs one at a time and process until well combined between each addition. Add ½ dry ingredients and half buttermilk; process until just combined. Add the remaining flour mixture, buttermilk and coffee; process until all blended but don’t over mix.
  5. Divide batter into prepared pans and transfer to preheated oven; bake for 40 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs to it.
  6. Cool in pans for 15 minutes before turning out onto a wire rack to cool completely. When cooled, using a bread knife, level both cake the bottom one with an indent to it for the raspberry jelly.
  7. To make ganache; In a small saucepan combine gelatin with water and let it sit for 10 minutes. Place chocolate in a medium bowl; set aside.
  8. In another small saucepan over medium heat, combine sugar, water, cocoa powder and milk. Stir and bring mixture just to a boil; remove from heat.
  9. Place gelatin/water mixture on low heat and stir until dissolve. Pour gelatin over chocolate and let sit for 5 minutes. Using an immersion blender, process until smooth. Transfer chocolate mixture in a sieve over a bowl and cool to 90 to 95ºF before pouring over the cake.
  10. To assemble; place 1 cake (with indent in the middle) on a plate sitting over an outside down bowl place in a baking sheet lined with wax paper so the ganache can drip. Place the cool raspberry filling before placing the other cake on top.
  11. Pour ganache over the cake. With an angled spatula, clean the bottom edges. With fingers, place grated chocolate in the indent between the two cakes and transfer to the fridge for 2 hours. Garnish with fresh raspberries sprinkled with powdered sugar.
  12. To view this recipe on YouTube, click on this link >>>>

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