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Chocolate Raspberry Cake

Close-Up of Moist Chocolate Raspberry Cake

Indulge in this rich and moist Chocolate Raspberry Cake featuring layers of decadent chocolate ganache and fresh raspberry filling, perfect for any celebration or dessert craving.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 8 oz semisweet chocolate, chopped
  • ¼ cup raspberry jam
  • Powdered sugar, for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs with milk, oil, and vanilla extract until well combined.
  4. Gradually add wet ingredients to dry ingredients, mixing until smooth.
  5. Carefully stir in the boiling water to the batter; the batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. To make the ganache, heat heavy cream until just about to boil and pour over chopped chocolate. Let sit for 2 minutes, then stir until smooth. Allow to cool slightly before use.
  9. Place one cake layer on a serving plate. Spread raspberry jam over the top, then scatter fresh raspberries.
  10. Spread a layer of ganache over the raspberries.
  11. Top with second cake layer and cover the entire cake with remaining ganache.
  12. Refrigerate for at least 1 hour before serving. Dust with powdered sugar if desired.

Notes

For an extra burst of raspberry flavor, serve with a side of fresh raspberry sauce or whipped cream.