Description
This decadent Chocolate Raspberry Cake features moist cocoa layers enriched with raspberry preserves and fresh raspberries, topped with a silky chocolate ganache. Perfect for celebrations or a special dessert, it combines rich chocolate flavor with the fresh tartness of raspberries for a delightful treat.
Ingredients
Scale
For the Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup raspberry preserves or jam
For the Raspberry Filling:
- 1 cup raspberry preserves
- 1½ cups fresh raspberries
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon butter (optional, for shine)
Instructions
- Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
- Add wet ingredients: To the dry mixture, add the eggs, whole milk, vegetable oil, and vanilla extract. Beat on medium speed until the batter is smooth and thoroughly combined.
- Incorporate boiling water: Carefully stir in the boiling water; the batter will become thin, which is normal and helps keep the cake moist.
- Bake the cake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes or until a toothpick inserted at the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare raspberry filling: Stir the raspberry preserves to loosen them, then gently fold in fresh raspberries to combine.
- Assemble the cake: Once the cake layers are completely cooled, spread a thin layer of raspberry preserves on one cake layer. Then spread the raspberry filling evenly over it. Place the second cake layer on top to complete the stacking.
- Make chocolate ganache: Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let it sit for 2 minutes to melt, then stir gently until the mixture is smooth. Stir in butter if using for added shine.
- Apply ganache: Let the ganache cool slightly until it thickens just enough to pour over the cake. Pour it over the top, letting it drip down the sides for an elegant finish.
- Chill and serve: Refrigerate the assembled cake for 30 minutes to set the ganache. Serve the cake at room temperature for the best flavor and texture.
Notes
- Garnish the cake with fresh raspberries and shaved chocolate for an elegant presentation.
- Use seedless raspberry jam for a smoother filling if preferred.
- Prepare cake layers ahead of time and freeze for up to 1 month; thaw before assembling.
