Ingredients:
1 1/2 cups all-purpose flour.
1 cup granulated sugar.
1/2 cup unsweetened cocoa powder.
1/2 cup finely ground almonds.
1 tsp baking powder.
1/2 tsp baking soda.
1/2 tsp salt.
1 cup buttermilk.
1/2 cup vegetable oil.
2 large eggs (room temperature).
1 tsp pure vanilla extract.
For Raspberry Filling:
2 cups fresh raspberries.
1/4 cup granulated sugar.
2 tbsp. of water.
1 tbsp. of lemon juice.
For Chocolate Ganache:
1 cup dark chocolate chips.
1/2 cup heavy cream.
1 tbsp. of unsalted butter.
Optional Garnish:
Fresh raspberries.
Sliced almonds.
Powdered sugar.
Instructions:
Step 1
First, preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Step 2
Then, mix dry ingredients in a bowl. In another bowl, whisk buttermilk, oil, eggs, and vanilla.
Step 3
After that, combine wet and dry ingredients, pour batter into pan, and bake for 30-35 minutes.
Step 4
In this step, for raspberry filling, cook raspberries, sugar, water, and lemon juice until softened. Cool.
Step 5
For ganache, melt chocolate chips, cream, and butter, then let cool.
Step 6
Next, slice cake into two layers. Spread raspberry filling on one layer, place the other layer on top.
Step 7
Finally, pour ganache over the cake and garnish as desired.
Enjoy your Lemon Blueberry Cheesecake Cake!