Description

This Chocolate Raspberry Cake combines rich chocolate with tangy raspberries for a dessert that’s indulgent yet approachable, perfect for any occasion.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
¾ cup (65g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 cups (400g) granulated sugar
2 large eggs, room temperature
1 cup (240ml) whole milk, room temperature
½ cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water
1 ½ cups (225g) fresh raspberries (or frozen, thawed)
¼ cup (50g) granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1 cup (240ml) heavy cream
8 ounces (225g) semi-sweet chocolate, chopped
1 tablespoon unsalted butter (optional, for extra shine)

Instructions

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients, mixing until just combined. Slowly stir in the boiling water.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like. Let it cool completely.
Heat the cream in a saucepan until it just begins to simmer. Pour it over the chopped chocolate and let sit for 2-3 minutes. Stir until smooth, adding butter for extra shine if desired. Let the ganache cool slightly until it reaches a spreadable consistency.
Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Add the second layer and pour the ganache over the cake, letting it drip down the sides. Smooth the top with an offset spatula.
Garnish with fresh raspberries and a sprinkle of powdered sugar if desired. Let the cake sit for at least 20 minutes before slicing.

Notes

Use room temperature ingredients for a smooth batter. Chill the raspberry filling completely before assembling the cake to prevent sliding. For deeper chocolate flavor, add a teaspoon of espresso powder to the batter.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Fat: 20
Carbohydrates: 60
Fiber: 4
Protein: 6

Keywords: Chocolate Cake, Raspberry Cake, Party Dessert, Easy Cake Recipe, Chocolate Ganache