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Chocolate Raspberry Cake

Chocolate Raspberry Cake

This decadent chocolate raspberry cake features rich chocolate layers filled with fresh raspberries, creating a heavenly dessert that's perfect for any occasion. It's moist, indulgent, and sure to impress your guests.
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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 measuring cups and spoons
  • 1 baking parchment
  • 1 cooling rack
  • 1 oven
  • 1 saucepan

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ½ 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 or frozen, thawed
  • ½ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 8 oz semisweet chocolate, chopped
  • Extra to taste fresh raspberries for decoration
  • Optional to taste shaved chocolate or cocoa powder for decoration

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease the cake pans and line the bottoms with baking parchment.
  • In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well blended.
  • Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer for 2 minutes until smooth.
  • Stir in the boiling water until the batter is well combined. The batter will be thin.
  • Divide the batter evenly between the prepared cake 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 in a small saucepan over medium heat. Combine raspberries, sugar, cornstarch, and lemon juice. Cook for about 5-7 minutes, stirring gently, until the raspberries break down and the mixture thickens. Remove from heat and let it cool.
  • For the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for a few minutes, then stir until the chocolate is completely melted and smooth.
  • Once the cakes are completely cooled, layer the first cake on a serving plate. Spread the raspberry filling evenly over the top.
  • Place the second cake layer on top and pour the cooled chocolate ganache over the top, allowing it to drip down the sides.
  • Decorate the cake with additional fresh raspberries and shaved chocolate or a dusting of cocoa powder if desired.
  • Slice and serve your delicious chocolate raspberry cake. Enjoy!

Notes

For a richer flavor, consider adding a splash of espresso to the cake batter.
Feel free to adjust the sweetness of the raspberry filling by adding more or less sugar, depending on the tartness of the raspberries.
This cake can be made a day ahead and stored in the refrigerator; it tastes great chilled!