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Chocolate Raspberry Cake Recipe

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This decadent Chocolate Raspberry Cake combines rich, moist chocolate layers with a tangy raspberry filling and luscious chocolate ganache. Perfect for special occasions, this cake balances deep chocolate flavors with bright raspberry accents for a delightful dessert experience.

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour (sifted)
  • 3/4 cup Dutch-processed cocoa powder
  • 2 cups Granulated sugar
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt

Wet Ingredients

  • 2 Eggs (room temperature)
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil (neutral flavor)
  • 1 cup Hot strong coffee (enhances chocolate flavor)
  • 2 tsp Pure vanilla extract

Raspberry Filling

  • 2 cups Raspberries (fresh or frozen)
  • 1/3 cup Granulated sugar
  • 1.5 tbsp Cornstarch (mixed with water for slurry)
  • 1 tbsp Freshly squeezed lemon juice
  • 1/4 cup Raspberry preserves (high quality)
  • 1 tbsp Raspberry liqueur (optional, for depth of flavor)

Chocolate Ganache

  • 8 oz Semisweet chocolate (finely chopped)
  • 1 cup Heavy cream
  • 2 tbsp Unsalted butter
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F. Prepare two 8-inch cake pans by lining them with parchment paper and spraying with baking spray to ensure easy cake removal.
  2. Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt to combine and aerate the dry ingredients.
  3. Whisk Wet Ingredients: In a separate bowl, whisk the room temperature eggs, buttermilk, vegetable oil, hot strong coffee, and pure vanilla extract until smooth to create the wet mixture.
  4. Mix Batter: Gradually pour the wet ingredients into the dry ingredients. Gently mix until just combined, being careful not to overmix to keep the cake tender.
  5. Bake Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool cakes completely on wire racks.
  6. Make Raspberry Filling: In a medium saucepan over medium heat, combine raspberries and sugar. Cook, stirring occasionally, until the raspberries break down. Add the cornstarch slurry and stir continuously until the mixture thickens and becomes glossy. Remove from heat and stir in raspberry preserves, lemon juice, and optional raspberry liqueur. Allow filling to cool completely.
  7. Prepare Ganache: Place the finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 1 minute to soften the chocolate, then stir until smooth and glossy. Add unsalted butter, vanilla extract, and a pinch of salt, stirring until fully incorporated. Let ganache cool until it reaches a spreadable consistency.
  8. Assemble Cake: If necessary, level the cooled cake layers to ensure flat surfaces. Place one cake layer on a serving plate. Pipe a ganache border around the edge to hold the raspberry filling inside. Spread the raspberry filling evenly within the border. Place the second cake layer on top. Use the remaining ganache to cover the entire cake and decorate with fresh raspberries as desired.

Notes

  • Use Dutch-processed cocoa powder for a richer chocolate flavor.
  • Ensure eggs are at room temperature for better batter incorporation.
  • Hot coffee intensifies the chocolate taste but can be substituted with hot water if desired.
  • The raspberry liqueur is optional but adds a nice depth to the filling.
  • Allow the ganache to cool enough before spreading to avoid melting the raspberry filling.
  • For best results, chill the cake layers after baking to make leveling easier.
  • This cake can be stored covered in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/chocolate-raspberry-cake-recipe/