Description
This rich and tender chocolate raspberry cake features bittersweet chocolate, juicy raspberries, and a glossy ganache frosting. It’s an easy yet impressive dessert perfect for celebrations or midnight indulgence.
Ingredients
- 1 1/2 cups (180g) all-purpose flour
- 3/4 cup (60g) unsweetened cocoa powder (preferably Dutch-processed)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180ml) buttermilk (or whole milk + 1 tsp vinegar/lemon juice)
- 1/3 cup (80ml) vegetable oil (canola or sunflower)
- 2 teaspoons pure vanilla extract
- 1 cup (150g) fresh or frozen raspberries
- 1/2 cup (120ml) hot brewed coffee
- 6 oz (170g) semi-sweet or dark chocolate (60-70% cocoa), chopped
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter (optional)
- Pinch of salt
- Extra fresh raspberries, for garnish (optional)
- Chocolate shavings or curls, for garnish (optional)
- Powdered sugar, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Pour in hot coffee and mix gently.
- Pour wet ingredients into dry ingredients. Fold together with a spatula until just combined; do not overmix.
- Gently fold in raspberries. If using frozen, toss them in a tablespoon of flour first.
- Divide batter between prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack, peel off parchment, and cool completely.
- For the ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Add butter and a pinch of salt; stir until glossy. Let sit at room temp to thicken if needed.
- Place one cake layer on a serving plate. Spread half the ganache over the top. Add the second layer and cover with remaining ganache, swirling with the back of a spoon for a ‘midnight’ look.
- Garnish with fresh raspberries, chocolate curls, or a dusting of powdered sugar if desired.
- Slice and serve. For best flavor, let the cake rest for a few hours before serving.
Notes
For gluten-free, use a 1:1 GF flour blend. For dairy-free, substitute coconut milk in the ganache and plant-based milk in the cake. Do not overmix the batter for a tender crumb. If using frozen raspberries, toss in flour before adding. Cake layers can be made ahead and frozen. Let ganache thicken at room temp if too runny, or microwave briefly if too thick. Garnish just before serving for best appearance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cake
- Calories: 340
- Sugar: 25
- Sodium: 220
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 38
- Fiber: 4
- Protein: 4
Keywords: chocolate raspberry cake, ganache frosting, easy chocolate cake, midnight cake, raspberry dessert, celebration cake, nut-free cake, moist chocolate cake