Description
Bake a truly decadent Chocolate Raspberry Cake with moist chocolate layers, bright raspberry filling, and luscious chocolate ganache. This stunning dessert is perfect for any special occasion or a delightful treat.
Ingredients
Scale
- For the Moist Chocolate Cake Layers:
- 2 cups (240g) All-purpose flour
- 1 ½ cups (300g) Granulated sugar
- ½ cup (100g) Light brown sugar, packed
- ¾ cup (75g) Unsweetened Dutch-processed cocoa powder
- 2 teaspoons Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 2 large Eggs, room temperature
- 1 cup (240ml) Buttermilk, room temperature
- ½ cup (120ml) Vegetable oil
- 1 cup (240ml) Hot coffee (or hot water)
- For the Rich Chocolate Ganache:
- 1 ½ cups (360ml) Heavy cream (at least 36% fat)
- 12 oz (340g) Quality bittersweet or semi-sweet chocolate, finely chopped
- 2 tablespoons Unsalted butter, room temperature (optional, for shine)
- For the Bright Raspberry Filling:
- 2 cups (250g) Fresh raspberries
- ¼ cup (50g) Granulated sugar
- 1 tablespoon Cornstarch
- 1 tablespoon Fresh lemon juice
Instructions
- 1. Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk eggs, buttermilk, and vegetable oil. Add wet to dry ingredients, mixing on low until just combined. Gradually add hot coffee, mixing until smooth.
- 2. Bake Cake Layers: Divide batter evenly between pans. Bake 30-35 minutes, or until a wooden skewer comes out with moist crumbs. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- 3. Make Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream until simmering. Pour hot cream over chocolate, let sit 5 minutes, then whisk until smooth. Stir in butter if using. Let cool at room temperature, stirring occasionally, until thick and spreadable.
- 4. Prepare Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until thickened to a jam-like consistency (5-8 minutes). Cool completely.
- 5. Assemble Cake: Place one cake layer on a serving plate. Spread cooled raspberry filling evenly, leaving a small border. Top with the second cake layer. Pour or spread cooled ganache over the top, letting it drip down the sides. Decorate with fresh raspberries.
- 6. Serve and Enjoy: Allow ganache to set slightly before slicing and serving.
- Prep Time: 45 mins
- Cook Time: 35 mins