Ingredients Jump to Instructions ↓

  1. 3 cups sugar

  2. 3 cups all-purpose flour

  3. 1 1/4 cups cocoa

  4. 1 teaspoons baking soda

  5. 1 teaspoon baking powder

  6. 1 teaspoon salt

  7. 3 eggs

  8. 1 cup vegetable oil

  9. 1 cup buttermilk

  10. 1 cup hot water

  11. 1 tablespoon vanilla

  12. 1 1/2 pounds milk chocolate, chopped and melted

  13. 1 cup heavy whipping cream

  14. 1 cup raspberry jam

  15. 1 teaspoon raspberry flavoring, optional

  16. 1 pound milk chocolate , chopped and melted

  17. 2/3 cup heavy whipping cream

  18. Fresh raspberries, chocolate curls and powdered sugar, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat a fire or a charcoal grill. Let the fire or grill burn out to coals.

  2. Spray a 12-inch Dutch oven with cooking spray . In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, combine eggs, oil, buttermilk , water, and vanilla. Pour the liquid ingredients into the dry ingredients. Stir with wire whisk until well mixed, about 2 minutes. Batter will be runny. Place 8 coals under the Dutch oven and 16 coals on the lid, bake in Dutch oven about 50 minutes, or until cake starts to pull away from the sides of the pan. Allow to cool for about 10 minutes. Remove cake from Dutch oven by placing cooling rack on top of Dutch oven and flipping oven over. Remove Dutch oven. Cool cake. When completely cool, cut into 2 layers. You can use dental floss to cut the cake.

  3. Make ganache by combining all ganache ingredients in a medium-sized bowl. Stir until well mixed. Ganache will be about as thick as frosting. If it is too thick, thin with a little cream or milk. Spread onto cut layer. Top with other layer, cut side down.

  4. Make glaze by combining melted chocolate with whipping cream . Drizzle over top of cake and allow to run down sides. Garnish with fresh raspberries and chocolate curls. Sprinkle with powdered sugar , if desired.


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