Ingredients

The following ingredients have 13 Servings
  • 2 cups (260g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 cup (240ml) vegetable oil
  • 1 tsp vanilla
  • 1 cup (240ml) sweet red wine
  • 6 oz raspberries (add 5-6 tbsp of strained puree)
  • 3/4 cup (112g) salted butter, room temperature
  • 3/4 cup (95g) shortening
  • 6 cups (690g) powdered sugar
  • 3/4 cup (112g) salted butter, room temperature
  • 1/2 cup (95g) shortening
  • 5 cups (575g) powdered sugar
  • 1/2 cup (57g) Hershey’s Special Dark Cocoa powder
  • 1 tsp vanilla extract
  • 5-6 tbsp (75-90ml) milk or water
  • 6 oz (1 cup | 169g) semi sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Sprinkles

Instruction

  • 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300 degrees.
  • 2. Add all dry ingredients to a large bowl and combine.
  • 3. Add eggs, buttermilk, vegetable oil and vanilla to the dry ingredients and mix well.
  • 4. Slowly add wine. Mix well.
  • 5. Divide batter evenly between cakes pans and bake for about 30-33 minutes, or until a toothpick comes out with a few crumbs.
  • 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
  • 7. While cakes cool, make icings. To make the raspberry buttercream, add the raspberries to a food processor and puree until smooth, then strain through a fine mesh sieve to remove the seeds.
  • In a large mixer bowl, beat the butter and shortening together until smooth.
  • 8. Add half of powdered sugar and beat until smooth.
  • 9. Add 3-4 tablespoons of raspberry puree and beat until smooth.
  • 10. Add the remaining powdered sugar and beat until smooth, then add additional raspberry puree until it’s the right flavor and consistency. Set buttercream aside while you make the chocolate buttercream.
  • 11. To make the chocolate buttercream, beat the butter and shortening together until smooth.
  • 12. Add the cocoa and half of the powdered sugar and beat until smooth.
  • 13. Add vanilla extract and 3-4 tbsp of water or milk and beat until smooth.
  • 14. Add remaining powdered sugar and beat until smooth, adding remaining water or milk as needed to get the right consistency of frosting.
  • 15. When the cakes are cool, put the cake together. Remove the tops of the cakes with a large serrated knife so they are flat. See my tips on how to level a cake and how to stack a cake.
  • 16. Place the first layer of cake on cake stand. Top with a cup of the raspberry buttercream and spread into an even layer.
  • 17. Add second layer of cake and add another cup of raspberry buttercream and smooth into an even layer.
  • 18. Top cake with remaining cake layer.
  • 19. Frost the outside of the cake with the chocolate buttercream. Here’s a tutorial for getting a smooth finish.
  • 20. To make the chocolate ganache, place chocolate chips in a medium sized bowl.
  • 21. Microwave heavy whipping cream just until it begins to boil.
  • 22. Pour heated cream over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth. Allow ganache to sit for 10-15 minutes to thicken. You want the ganache to be pourable and spreadable, but not too thin (see my tips on making chocolate ganache).
  • 23. Drizzle the ganache around the top edge of the cake (I like to use a squeeze bottle), then pour the remaining ganache onto the top of the cake and spread it evenly to the edges (see my tips on making a chocolate drip cake). Allow ganache to firm up a bit.
  • 24. Pipe the remaining raspberry frosting around the top of the cake and bottom edge. I used Ateco tip 847 for the top border and Ateco tip 844 for the bottom.
  • 25. Add some sprinkles to the top of the cake and add them to the ganache drips using tweezers. For more information on decorations, read through the post.