Description
Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake. Moist chocolate cake layers sandwich a luscious raspberry filling, all enrobed in a glossy chocolate ganache. Perfect for special occasions or a delightful sweet treat.
Ingredients
Scale
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup raspberry preserves or jam
For the Raspberry Filling:
- 1 cup raspberry preserves
- 1½ cups fresh raspberries
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate (chopped)
- 1 tablespoon butter (optional, for shine)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add eggs, milk, oil, and vanilla. Beat until well combined. Carefully stir in boiling water (batter will be thin). Pour batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the filling, stir raspberry preserves to loosen, then gently fold in fresh raspberries. Once the cake layers are cool, spread a thin layer of preserves on one cake layer, then spread the raspberry filling evenly on top. Place the second cake layer on top.
- For the ganache, heat the heavy cream in a small saucepan until just simmering. Pour over the chopped chocolate in a bowl and let sit for 2 minutes. Stir until smooth, then add butter if desired. Let cool slightly before pouring over the top of the cake, letting it drip down the sides.
- Chill for 30 minutes to set the ganache, then serve at room temperature.
Notes
- Garnish with fresh raspberries and shaved chocolate for an elegant finish.
- You can use seedless raspberry jam for a smoother filling.
- Cake layers can be baked ahead and frozen for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
