Description
A decadent triple chocolate cake with tender layers, raspberry ganache, and creamy chocolate frosting—perfect for celebrations or indulgent treats.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240ml) boiling water
- 1 cup (150g) fresh raspberries (or frozen, thawed)
- 2 tbsp granulated sugar
- ½ cup (120ml) heavy cream
- 1 cup (170g) dark chocolate chips or chopped chocolate
- 1 cup (230g) unsalted butter, softened
- 3 cups (375g) powdered sugar
- ¾ cup (75g) unsweetened cocoa powder
- ½ cup (120ml) heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, milk, vegetable oil, and vanilla until combined. Gradually add the dry ingredients, mixing until smooth. Slowly pour in the boiling water and mix until the batter is thin but fully combined.
- Divide the batter evenly among the prepared pans. 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 before transferring them to a wire rack to cool completely.
- Combine the raspberries and sugar in a small saucepan over medium heat. Cook until the berries break down, then strain through a fine-mesh sieve to remove seeds. Heat the cream in the same saucepan until just simmering. Remove from heat, add the chocolate, and stir until smooth. Mix in the raspberry puree and let cool to room temperature.
- Beat the butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream. Mix in the vanilla extract and beat until the frosting is smooth and fluffy.
- Place one cake layer on a serving plate. Spread a thin layer of raspberry ganache on top. Add the second layer, repeat with ganache, and top with the third layer. Frost the cake with chocolate frosting, smoothing it with an offset spatula.
Notes
[‘Ensure eggs and milk are at room temperature for a smoother batter.’, ‘Mix the batter until just combined to avoid a dense cake.’, ‘Cool the cake layers completely before applying ganache and frosting.’, ‘Apply a crumb coat first to trap crumbs, then frost the final layer for a cleaner finish.’, ‘If the ganache is too thick, microwave it for 10 seconds to loosen it.’]
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Fat: 22
- Carbohydrates: 60
- Protein: 5
Keywords: Chocolate Cake, Raspberry Ganache, Triple Chocolate Cake, Dessert Recipe, Special Occasion Cake