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Chocolate Raspberry Cake

Chocolate Raspberry Cake

This decadent Chocolate Raspberry Cake is a delightful combination of rich chocolate and tart raspberries, perfect for any special occasion or dessert craving. The moist chocolate layers are complemented by a fresh raspberry filling and a smooth chocolate ganache.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 cooling rack
  • 1 saucepan
  • 1 parchment paper
  • 1 toothpick

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 cup boiling water
  • 1 cup fresh raspberries For filling.
  • 1 cup heavy cream For ganache.
  • 8 oz semi-sweet chocolate, chopped For ganache.

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans and line the bottom with parchment paper.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
  • Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth.
  • Carefully stir in the boiling water until well combined; the batter will be thin.
  • Divide the batter evenly between the prepared pans.
  • Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the raspberry filling by mashing the fresh raspberries in a bowl until slightly pureed.
  • For the ganache, heat the heavy cream in a saucepan over medium heat until just boiling. Remove from heat and add the chopped chocolate. Stir until smooth and glossy. Let it cool slightly to thicken.
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread the mashed raspberries on top and then carefully place the second layer on top.
  • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  • Chill the cake in the refrigerator for about 30 minutes to set the ganache before serving.

Notes

Serve with additional fresh raspberries for garnish, if desired.
For a richer flavor, consider adding a tablespoon of espresso powder to the dry ingredients.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.