Indulge in the Ultimate Chocolate Raspberry Cake!

Indulge in the rich and decadent Chocolate Raspberry Cake, a perfect balance of deep chocolate flavors and the tart sweetness of raspberries. Whether for a special occasion or a casual dessert, this moist and luscious cake will satisfy every chocolate lover’s craving.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs
• 2 tsp vanilla extract
• 1 cup hot water

For the Raspberry Filling:

• 2 cups fresh raspberries
• 1/4 cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the Chocolate Ganache:

• 1 cup heavy cream
• 8 oz dark chocolate, chopped
• 1 tbsp butter

How to Make Chocolate Raspberry Cake

Instructions

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add buttermilk, vegetable oil, eggs, and vanilla. Mix until well combined.
4. Gradually add hot water while stirring. The batter will be thin.
5. Pour batter evenly into prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 2: Make the Raspberry Filling

1. In a saucepan over medium heat, combine raspberries, sugar, cornstarch, and lemon juice.
2. Stir constantly and cook until the mixture thickens (about 5 minutes).
3. Remove from heat and let it cool completely.

Step 3: Prepare the Chocolate Ganache

1. Heat heavy cream in a saucepan until it just begins to simmer.
2. Pour over chopped chocolate and let sit for 2 minutes.
3. Stir until smooth and add butter for extra shine.
4. Let ganache cool slightly before assembling the cake.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate and spread raspberry filling evenly over the top.
2. Place the second cake layer on top and pour chocolate ganache over the cake, letting it drip down the sides.
3. Garnish with fresh raspberries and allow ganache to set before serving.

Notes

• Substitutions: Use almond or coconut milk instead of buttermilk for a dairy-free version.
• Variations: Add a layer of whipped cream or mascarpone cheese for extra richness.
• Storage: Store cake in an airtight container in the refrigerator for up to 3 days.

Tips for the Recipe

• For a richer chocolate flavor, use high-quality cocoa powder and dark chocolate.
• Chill the cake layers before assembling to prevent the raspberry filling from oozing out.
• Use room temperature ingredients to ensure even mixing and a smoother batter.

FAQ

Can I use frozen raspberries?

Yes, but thaw and drain them before using to prevent excess moisture.

How do I make this cake gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Can I make this cake in advance?

Absolutely! Bake the cake layers a day before, wrap them tightly, and refrigerate until ready to assemble.

Nutrition Facts (Per Serving)

• Calories: 450
• Protein: 5g
• Carbohydrates: 58g
• Fat: 22g
• Sugar: 40g
• Fiber: 5g

Conclusion

This Chocolate Raspberry Cake is a show-stopping dessert that’s as delicious as it is beautiful. Try this recipe and let us know how it turned out in the comments below!