Description
This Chocolate Raspberry Cake is a luscious, layered masterpiece featuring moist chocolate cake, rich raspberry filling, and smooth chocolate ganache. Perfect for Valentine’s Day, birthdays, or any occasion when you want to impress with a truly decadent dessert.
Ingredients
**For the Cake:**
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee (or hot water)
**For the Raspberry Filling:**
2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
**For the Ganache:**
8 oz semi-sweet chocolate, chopped
1 cup heavy cream
1 tbsp butter
Instructions
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Add eggs, buttermilk, oil, and vanilla extract; beat until smooth.
4. Slowly add hot coffee and mix until the batter is thin and fully combined.
5. Divide evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
6. Cool completely before assembling.
7.
8. **Make the Raspberry Filling:**
9. In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice.
10. Cook over medium heat until thickened (about 5–7 minutes). Cool completely.
11.
12. **Make the Ganache:**
13. Heat cream in a saucepan until it begins to simmer. Pour over chopped chocolate and let sit for 2 minutes.
14. Whisk until smooth, then stir in butter for shine.
15.
16. **Assemble the Cake:**
17. Place one cake layer on a serving plate. Spread a layer of raspberry filling on top.
18. Add the second cake layer and pour the ganache over the top, letting it drip down the sides.
19. Top with fresh raspberries and chill for 30 minutes before serving.
Notes
For a richer flavor, use dark chocolate for the ganache.
You can substitute raspberry jam for the filling if short on time.
Store in the refrigerator for up to 4 days — it tastes even better the next day as the flavors blend.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: chocolate raspberry cake, layered cake, ganache cake, valentine’s dessert, decadent chocolate cake