Description
This decadent Chocolate Raspberry Cake is a dream come true for dessert lovers. A rich, moist chocolate cake is layered with a tangy-sweet raspberry filling and topped with smooth, glossy chocolate ganache. Whether you’re making it for a special celebration or as a treat for yourself, this cake is sure to impress.
Ingredients
Scale
For the Chocolate Cake:
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 tablespoon unsalted butter (optional, for shine)
For Decoration:
- Fresh raspberries (optional)
- Mint leaves (optional)
- Powdered sugar (optional)
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Prepare the wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, and eggs until light and fluffy. Add the milk, oil, and vanilla extract, and beat until combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the boiling water. Start with the dry ingredients and end with them. Stir gently until just combined. The batter will be thin.
- Bake the cakes: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the raspberry filling: While the cakes are cooling, place the raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the raspberries break down and the mixture thickens (about 10-12 minutes). Remove from heat and let cool.
- Make the chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth. If you want a glossy finish, add 1 tablespoon of unsalted butter and stir until fully melted.
- Assemble the cake: Once the cakes are completely cooled, place one layer on a cake stand or plate. Spread a layer of the raspberry filling over the top, then place the second cake layer on top. Pour the ganache over the entire cake, letting it drip down the sides. Decorate with fresh raspberries, mint leaves, and a dusting of powdered sugar if desired.
Nutrition
- Calories: 350
- Sugar: 28g
- Fat: 22g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 4g