Description
Indulge in the decadent combination of rich chocolate cake layers filled with fresh raspberry compote and topped with a luscious chocolate ganache. This Chocolate Raspberry Cake is a show-stopping dessert perfect for any celebration.
Ingredients
Scale
For the cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 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
- 1 cup fresh raspberries
For the raspberry filling:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
For the chocolate ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chips
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F and grease two 9-inch round cake pans.
- Mix dry ingredients: Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
- Add wet ingredients: Beat in eggs, milk, oil, and vanilla until smooth. Stir in boiling water until thin.
- Prepare batter: Fold in 1 cup raspberries. Divide batter between pans and bake.
- Make raspberry filling: Cook raspberries, sugar, cornstarch, water, and lemon juice until thickened.
- Create ganache: Heat cream, pour over chocolate chips, and stir until smooth.
- Assemble cake: Place one layer, spread raspberry filling, add second layer, pour ganache, and garnish with raspberries.
Notes
- You can use seedless raspberry jam as a quicker filling alternative.
- For a richer chocolate flavor, opt for dark chocolate chips in the ganache.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 39g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
