Chocolate Raspberry Cake
A rich, moist Chocolate Raspberry Cake layered with luscious chocolate ganache and fresh raspberries. Perfect for celebrations or indulgent desserts.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- 8-inch round cake pans (2)
- wire rack
- Saucepan (for ganache)
- Offset spatula (for frosting)
Ingredients
- For the Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or boiling water
- For the Ganache & Filling:
- 1 cup heavy cream
- 8 oz dark chocolate chopped
- 2 tbsp unsalted butter
- 1 ½ cups fresh raspberries for filling + garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
- In a large bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Gradually combine wet and dry ingredients. Slowly add hot coffee and mix until smooth.
- Pour batter evenly into pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes completely on a wire rack.
- For the ganache, heat cream until simmering. Pour over chocolate and butter, then whisk until smooth.
- Spread a layer of ganache and raspberries between the cakes.
- Frost the outside with remaining ganache and decorate with raspberries.
- Chill for 30 minutes before slicing for best texture.
Notes
Nutrition Facts (per slice, approx):
- Calories: 420
- Carbohydrates: 55g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 12g
- Fiber: 4g
- Sugar: 38g
- Sodium: 260mg