Chocolate Raspberry Cake Recipe

Chocolate Raspberry Cake Recipe

Indulge in the perfect combination of rich chocolate and tangy raspberries with this delightful chocolate raspberry cake. Perfect for special occasions or simply to satisfy a sweet tooth, this cake is sure to impress.

Ingredients

• For the Cake

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

• For the Raspberry Filling

• 1 cup fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• For the Chocolate Ganache
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped

Instructions

Preparing the Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.

Add Boiling Water: Carefully stir in the boiling water until the batter is smooth and well mixed. The batter will be thin.

Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Making the Raspberry Filling

Cook Raspberries: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.

Cool: Remove from heat and let it cool completely.

Preparing the Chocolate Ganache

Heat Cream: In a small saucepan, heat the heavy cream until it just begins to boil.

Melt Chocolate: Place chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes.

Stir: Stir until the chocolate is completely melted and the mixture is smooth and glossy. Allow it to cool slightly before using.

Assembling the Cake

Layer: Place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.

Top: Place the second cake layer over the filling.

Ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Decorate: Garnish with fresh raspberries if desired.

Serve

Slice and enjoy this decadent chocolate raspberry cake with friends and family! It's a delightful treat that combines the richness of chocolate with the refreshing taste of raspberries.