Description
This Chocolate Raspberry Cake is rich, moist, and bursting with bold flavors. Layers of decadent chocolate cake are filled with sweet-tart raspberry preserves and covered in a silky chocolate ganache frosting. Topped with fresh raspberries, it’s the perfect dessert for special occasions, date nights, or when you’re craving something indulgent.
Ingredients
Units
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup hot water (or hot coffee for enhanced chocolate flavor)
For the Raspberry Filling:
- 1 cup raspberry preserves (seedless preferred)
- 1 cup fresh raspberries (optional for extra texture)
For the Chocolate Ganache Frosting:
- 12 oz semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 4 tablespoons unsalted butter, softened
Optional Garnish:
- Fresh raspberries
- Chocolate curls or shavings
- Powdered sugar for dusting
Instructions
- Prepare the Oven & Pans:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. - Make the Chocolate Cake Batter:
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Slowly add the hot water (or coffee), stirring until fully incorporated. The batter will be thin—that’s normal! - Bake the Cakes:
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. - Prepare the Chocolate Ganache:
Place chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer (don’t boil).
Pour the hot cream over the chocolate and let it sit for 2 minutes. Add the butter, then stir until smooth and glossy. Let cool until it reaches a spreadable consistency. - Assemble the Cake:
Place one cake layer on a serving plate. Spread an even layer of raspberry preserves on top. Add fresh raspberries if desired.
Spread a thin layer of ganache over the preserves to seal in the filling.
Place the second cake layer on top. Frost the top and sides with the remaining ganache. - Decorate:
Garnish with fresh raspberries, chocolate curls, or a light dusting of powdered sugar for an elegant finish.
Serve:
Slice and enjoy! Store any leftovers covered in the refrigerator.
Notes
- For an extra burst of raspberry flavor, brush the cake layers with raspberry syrup before assembling.
- If the ganache is too soft, chill it in the fridge for 10–15 minutes to firm up before frosting.
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The cake layers can be baked ahead and frozen for up to a month—just thaw before assembling.