Chocolate Raspberry Cake Recipe

Introduction

This Chocolate Raspberry Cake combines rich, moist chocolate layers with a tangy raspberry filling and silky chocolate ganache. It’s a show-stopping dessert that’s perfect for any celebration or whenever you crave a decadent treat.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: 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.
6. Step 6: 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.
7. Step 7: 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.
8. Step 8: Garnish with fresh raspberries and a sprinkle of powdered sugar if desired. Let the cake sit for at least 20 minutes before slicing.

Tips & Variations

• Use frozen raspberries if fresh are not available, just be sure to thaw and drain excess liquid before cooking.
• For a lighter frosting, whip the heavy cream separately and fold in melted chocolate instead of making ganache.
• Add a splash of raspberry liqueur to the filling for an adult twist.
• To ensure even layers, weigh the batter before dividing between pans.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can be frozen, wrapped tightly, for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate for the ganache?

Yes, you can use dark or milk chocolate depending on your preference. Adjust the sugar in the recipe if using sweeter chocolate.

Is it necessary to add boiling water to the batter?

Yes, boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a smoother batter.

Chocolate Raspberry Cake Recipe

---

★★★★★

4.4 from 57 reviews

• Author: Lana
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a vibrant raspberry filling and silky chocolate ganache, creating an indulgent dessert perfect for any celebration or special occasion.

---

Ingredients

Scale 1x2x3x

Cake

• 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

Raspberry Filling

• 1 ½ cups (225g) fresh raspberries (or frozen, thawed)
• ¼ cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Chocolate Ganache

• 1 cup (240ml) heavy cream
• 8 ounces (225g) semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter (optional, for extra shine)

---

Instructions

1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This creates the base for your cake batter.
3. Combine Wet Ingredients and Batter: In another bowl, beat the granulated sugar, eggs, whole milk, vegetable oil, and vanilla extract until smooth and well blended. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then slowly incorporate the boiling water, which helps to enhance the cake’s moist texture.
4. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Prepare Raspberry Filling: In a small saucepan, combine fresh raspberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently until the mixture thickens and turns jam-like. Remove from heat and let it cool completely.
6. Make Chocolate Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let sit for 2-3 minutes to melt. Stir gently until smooth and glossy, optionally adding unsalted butter for extra shine. Let the ganache cool slightly until it thickens to a spreadable consistency.
7. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread the raspberry filling evenly over the top layer. Place the second cake layer on top. Pour the ganache over the cake, letting it drip down the sides, then use an offset spatula to smooth the top.
8. Garnish and Serve: Decorate the cake with fresh raspberries and a light dusting of powdered sugar if desired. Allow the cake to sit at room temperature for at least 20 minutes before slicing to let the flavors meld and the ganache to set.

Notes

• For best results, use room temperature ingredients to ensure a smooth batter.
• Boiling water in the batter intensifies the cocoa flavor and helps keep the cake moist.
• Ensure the raspberry filling is completely cooled before spreading to prevent the cake from becoming soggy.
• You can substitute fresh raspberries with frozen ones that have been thawed.
• Allow ganache to cool to a spreadable consistency to avoid it running excessively off the cake.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Raspberry Cake, Chocolate Cake, Raspberry Filling, Chocolate Ganache, Moist Chocolate Cake, Party Cake