Description

This Chocolate Raspberry Cake is rich, decadent, and perfectly balanced with the sweet-tart flavor of fresh raspberries. Layers of moist chocolate cake are filled with raspberry preserves and creamy chocolate ganache, making it an irresistible dessert for special occasions or whenever you’re craving a chocolate treat with a fruity twist.

Ingredients

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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 a richer flavor)

For the Raspberry Filling:

1 cup raspberry preserves (seedless if preferred)
1 cup fresh raspberries (optional, for added 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
Shaved chocolate or chocolate curls
Powdered sugar for dusting

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Instructions

Prepare the Oven & Pans:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
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. Beat until smooth.
Gradually add the hot water (or coffee), mixing until fully incorporated. The batter will be thin—this is 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.
Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Ganache:
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes.
Add the butter, then stir until smooth and glossy. Let the ganache cool until it reaches a spreadable consistency.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of raspberry preserves evenly over the top. Add fresh raspberries if using.
Spread a thin layer of ganache over the raspberries to seal in the filling.
Place the second cake layer on top. Frost the top and sides of the cake with the remaining ganache.
Decorate:
Garnish with fresh raspberries, chocolate curls, or a dusting of powdered sugar for an elegant finish.
Serve:
Slice and enjoy! Store leftovers covered in the refrigerator.

Notes

For extra raspberry flavor, brush the cake layers with raspberry syrup before assembling.
If you prefer a lighter frosting, whip the ganache after it cools for a fluffier texture.
The cake layers can be baked in advance and frozen for up to a month—just thaw before assembling.