Chocolate Raspberry Cake

by

Description:

This Chocolate Raspberry Cake is a decadent dessert that combines rich, moist chocolate cake layers with a tangy raspberry filling and smooth chocolate ganache. A perfect balance of sweetness and tartness, this cake is an elegant treat for any special occasion or a sweet indulgence to enjoy at home.

Ingredients (Quantities):

For the Chocolate Cake:

  • All-purpose flour: 2 cups
  • Granulated sugar: 1 ½ cups
  • Unsweetened cocoa powder: ¾ cup
  • Baking powder: 1 ½ teaspoons
  • Baking soda: 1 ½ teaspoons
  • Salt: 1 teaspoon
  • Eggs: 2 large
  • Whole milk: 1 cup
  • Vegetable oil: ½ cup
  • Vanilla extract: 2 teaspoons
  • Boiling water: 1 cup

For the Raspberry Filling:

  • Fresh raspberries: 2 cups
  • Granulated sugar: ½ cup
  • Cornstarch: 2 teaspoons
  • Water: 2 tablespoons
  • Lemon juice: 1 teaspoon

For the Chocolate Ganache:

  • Semi-sweet chocolate chips: 1 cup
  • Heavy cream: ½ cup
  • Butter: 2 tablespoons

For Garnish (optional):

  • Fresh raspberries: for decorating
  • Chocolate shavings: for decoration

Optional Ingredients:

  • Raspberry liqueur: 1 tablespoon (optional, for extra raspberry flavor)

Instructions:

1. Prepare the Chocolate Cake:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2-3 minutes until smooth. Gradually add the boiling water and mix (the batter will be thin).
  • Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Raspberry Filling:

  • In a saucepan, combine the raspberries, sugar, cornstarch, water, and lemon juice over medium heat. Stir frequently until the raspberries break down and the mixture thickens (about 5-7 minutes).
  • Remove from heat and let it cool completely. You can mash the mixture slightly if you prefer a smoother filling or leave it as is for a chunkier texture.

3. Make the Chocolate Ganache:

  • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
  • Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
  • Stir in the butter until fully melted and incorporated. Let the ganache cool to room temperature before using.

4. Assemble the Cake:

  • Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of raspberry filling evenly over the cake.
  • Top with the second layer of cake, pressing gently to secure.
  • Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
  • Garnish with fresh raspberries and chocolate shavings.

5. Chill and Serve:

  • Refrigerate the cake for about 30 minutes to set the ganache. Slice and enjoy!

Tips for Success:

  • Thickening the Filling: Ensure that the raspberry filling thickens properly by cooking it long enough. If it’s too thin, add a little more cornstarch.
  • Moist Cake: The boiling water makes the batter very thin, which helps to create a moist cake once baked.
  • Ganache Consistency: Let the ganache cool to room temperature before pouring it over the cake to ensure it thickens properly and doesn’t slide off.

Recommendations:

  • Storage: Store leftovers in the refrigerator for up to 3 days. This cake can be frozen for up to 2 months; thaw overnight in the fridge before serving.
  • Serving Suggestion: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Nutrition (per slice, estimated):

  • Calories: 450
  • Protein: 5g
  • Fat: 24g
  • Carbohydrates: 55g
  • Fiber: 4g
  • Sugars: 39g
  • Sodium: 260mg

This Chocolate Raspberry Cake is the perfect combination of rich chocolate and fruity raspberry, making it an ideal dessert for chocolate and berry lovers alike!

Leave a Comment