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Chocolate Raspberry Cake Recipe

Chocolate Raspberry Cake Recipe
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4.7 from 16 reviews

Indulge in the rich and decadent flavors of this Chocolate Raspberry Cake. Moist chocolate cake layers filled with sweet raspberry jam and coated in a glossy chocolate ganache. A truly elegant dessert for any special occasion.

Ingredients

Units Scale

Cake:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup brewed coffee (optional, enhances chocolate flavor)

Filling & Frosting:

  • 1 cup seedless raspberry jam
  • 1 1/2 cups heavy cream
  • 12 oz semi-sweet chocolate chips
  • 1/2 teaspoon vanilla extract

Garnish (optional):

  • Fresh raspberries
  • Chocolate shavings
  • Powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract. Beat until smooth, then stir in the boiling water and coffee (if using). The batter will be thin.
  3. Divide evenly between the prepared pans and 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, then transfer to wire racks to cool completely.
  4. For the frosting, heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy, then mix in vanilla extract. Chill for 30–45 minutes, stirring occasionally, until spreadable.
  5. To assemble, place one cake layer on a serving plate. Spread with the raspberry jam. Top with the second cake layer and frost the top and sides with the ganache. Garnish with fresh raspberries and chocolate shavings if desired.

Notes

  • This cake is rich and decadent with a balance of tart raspberry and dark chocolate.
  • For a layered twist, pipe a ring of ganache around the edge of the bottom layer to hold the jam in place.
  • Refrigerate leftovers for up to 4 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/chocolate-raspberry-cake-recipe-2/