Print

Decadent Chocolate Raspberry Layer Cake

chocolate raspberry layer cake - featured image
Print Recipe

A rich and moist chocolate cake layered with fresh raspberry filling and finished with a silky chocolate ganache, perfect for special occasions and celebrations.

Ingredients

  • All-purpose flour – 2 ½ cups (315 g)
  • Cocoa powder, unsweetened – ¾ cup (75 g)
  • Baking powder – 1 ½ teaspoons
  • Baking soda – 1 ½ teaspoons
  • Salt – 1 teaspoon
  • Granulated sugar – 2 cups (400 g)
  • Whole milk – 1 cup (240 ml), room temperature
  • Vegetable oil – ½ cup (120 ml)
  • Large eggs – 2, room temperature
  • Vanilla extract – 2 teaspoons
  • Boiling water – 1 cup (240 ml)
  • Fresh raspberries – 2 cups (about 300 g)
  • Granulated sugar – ½ cup (100 g)
  • Lemon juice – 1 tablespoon (freshly squeezed)
  • Cornstarch – 1 tablespoon
  • Heavy cream – 1 cup (240 ml)
  • Semi-sweet chocolate chips or chopped chocolate – 8 ounces (225 g)
  • Unsalted butter – 2 tablespoons (28 g), softened

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
  2. In a large bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk in granulated sugar until evenly combined.
  3. In a separate bowl, whisk milk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
  4. Slowly pour the wet mixture into the dry ingredients, mixing gently with an electric mixer on low speed just until combined. Avoid overmixing.
  5. Carefully pour in the boiling water and mix on low speed until the batter is smooth and slightly thin.
  6. Evenly pour the batter into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  7. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
  8. In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until thickened and bubbly, about 5-7 minutes. Remove from heat and let cool to room temperature.
  9. Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in softened butter until glossy. Allow to cool slightly until spreadable.
  10. Place one cake layer on a serving plate. Spread half of the raspberry filling evenly on top. Pour and spread a thin layer of ganache over the filling.
  11. Add the second cake layer and cover the entire cake with remaining ganache, smoothing the sides and top.
  12. Refrigerate for at least 1 hour to set the ganache. Bring to room temperature before serving.

Notes

Do not overmix the batter to keep the cake tender. Use room-temperature eggs and milk for better texture. Boiling water intensifies chocolate flavor and creates a lighter crumb. For seedless raspberry filling, press through a fine sieve after cooling. Chop chocolate finely for smooth ganache. If ganache stiffens while spreading, warm spatula under hot water and dry before continuing.

Nutrition

Keywords: chocolate cake, raspberry filling, layer cake, chocolate ganache, special occasion cake, easy chocolate cake, decadent dessert

Find it online: https://cooksybite.com/decadent-chocolate-raspberry-layer-cake-easy-recipe-for-special-occasions/