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Chocolate Raspberry Cake

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A luscious chocolate cake layered with fresh raspberry filling and rich chocolate ganache, perfect for any special occasion or dessert craving.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1 and 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 cup fresh raspberries
  • 1/4 cup raspberry jam
  • 8 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes.
  4. Stir in boiling water (batter will be thin). Pour batter evenly into prepared pans.
  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes; remove to wire racks to cool completely.
  7. In a small bowl, gently mash raspberries with raspberry jam to create the filling.
  8. For the ganache, heat heavy cream until just simmering, then pour over chopped dark chocolate and butter. Let sit 5 minutes, then stir until smooth.
  9. Place one cake layer on serving plate, spread raspberry filling evenly over the top.
  10. Top with second cake layer, then pour ganache over the cake, smoothing with a spatula.
  11. Refrigerate for at least 1 hour to set ganache before serving.

Notes

For extra freshness, garnish with whole raspberries and a dusting of powdered sugar just before serving.

Find it online: https://mommiesmore.com/chocolate-raspberry-cake/