Go Back
Chocolate Raspberry Cake

Chocolate Raspberry Cake

This rich and decadent Chocolate Raspberry Cake combines layers of moist chocolate cake with fresh raspberries and a luscious chocolate ganache. It's perfect for celebrations or as a delightful treat for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 whisk
  • 1 electric mixer optional
  • 1 rubber spatula
  • 1 baking parchment
  • 1 cooling rack
  • 1 saucepan
  • 1 heatproof bowl

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped
  • fresh raspberries for garnish optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the cake pans and line the bottoms with parchment paper.
  • In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
  • Gently fold in the raspberries into the batter. Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring to a cooling rack to cool completely.
  • For the ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then whisk until smooth.
  • Once the cakes are cool, place one layer on a serving plate and spread a layer of ganache over the top. Place the second layer on top and pour the remaining ganache over the top, allowing it to drip down the sides.
  • Garnish with additional fresh raspberries if desired. Allow the ganache to set for a few minutes before slicing and serving.

Notes

Ensure that your ingredients are at room temperature for the best results.
The cake can be stored in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week.
For a more intense raspberry flavor, consider adding a raspberry puree or jam between the layers.