Chocolate-Raspberry Snowfall ❤️️🍫

Chocolate-Raspberry Snowfall ❤️️🍫

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk (or whole milk)
• 1/2 cup raspberry purée (fresh or frozen raspberries blended)
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy cream (for frosting)
• 8 oz dark chocolate (for ganache)
• 1/4 cup raspberry jam (for filling)
• Powdered sugar (for dusting)
• Fresh raspberries and mint leaves (for garnish)

Directions:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
Gently fold in the raspberry purée and chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Stir until smooth and glossy. Let the ganache cool to room temperature.
Once the cakes are fully cooled, spread a layer of raspberry jam on top of one of the cakes. Place the second cake on top and press gently to secure.
Pour the cooled ganache over the stacked cakes, allowing it to drip down the sides. Let the ganache set for 5-10 minutes.
Lightly dust the top of the cake with powdered sugar to create a "snowfall" effect. Garnish with fresh raspberries and mint leaves for a festive touch.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 460 kcal | Servings: 8 servings