Description
This Chocolate Raspberry Cake combines rich, moist chocolate layers with a luscious raspberry filling and a smooth chocolate ganache. Featuring Dutch-processed cocoa for a deep chocolate flavor and fresh raspberries for a tart contrast, this elegantly layered cake is perfect for celebrations or a decadent dessert anytime.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour (sifted)
- 3/4 cup Cocoa powder (Dutch-processed preferred)
- 2 cups Granulated sugar
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Salt
Wet Ingredients
- 2 Eggs (room temperature)
- 1 cup Buttermilk
- 1/2 cup Vegetable oil (neutral flavor)
- 1 cup Hot strong coffee (to enhance chocolate flavor)
- 2 tsp Vanilla extract (pure preferred)
Raspberry Filling
- 2 cups Raspberries (fresh or frozen)
- 1/3 cup Granulated sugar
- 1.5 tbsp Cornstarch (mixed with water for slurry)
- 1 tbsp Lemon juice (freshly squeezed)
- 1/4 cup Raspberry preserves (high quality)
- 1 tbsp Raspberry liqueur (optional, for depth of flavor)
Chocolate Ganache
- 8 oz Semisweet chocolate (finely chopped)
- 1 cup Heavy cream
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
- 1 pinch Salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch cake pans by lining them with parchment paper and spraying with baking spray to ensure easy release.
- Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking soda, baking powder, and salt to combine evenly and remove lumps.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs until smooth. Add the buttermilk, vegetable oil, hot strong coffee, and vanilla extract, mixing well to combine all wet components.
- Mix Batter: Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined, taking care not to overmix to keep the cake tender.
- Bake Cakes: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely on wire racks.
- Make Raspberry Filling: In a medium saucepan over medium heat, combine raspberries and sugar. Cook, stirring frequently, until raspberries break down to a jam-like consistency. Stir in the cornstarch slurry and continue to simmer until the mixture thickens and becomes glossy. Remove from heat and stir in lemon juice, raspberry preserves, and optional raspberry liqueur for enhanced flavor. Allow filling to cool completely.
- Prepare Ganache: Place chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream over medium heat until just simmering, then pour it over the chocolate. Let sit for one minute to melt the chocolate, then stir gently until smooth and glossy. Stir in the unsalted butter, vanilla extract, and a pinch of salt until fully incorporated. Allow ganache to cool until it reaches a spreadable consistency.
- Assemble Cake: If needed, level the cake layers with a knife or cake leveler. Place one cake layer on your serving plate. Pipe a ganache border around the edge to contain the raspberry filling. Spoon the chilled raspberry filling into the center of the first layer. Carefully place the second cake layer on top. Cover the entire cake with the remaining ganache using a spatula for a smooth finish. Decorate with fresh raspberries as desired.
Notes
- Using hot coffee in the batter enhances the chocolate flavor without making the cake taste like coffee.
- Room temperature eggs help the batter mix evenly and improve texture.
- Be careful not to overmix the batter to keep the cake moist and tender.
- The raspberry liqueur is optional but adds a nice depth of flavor to the filling.
- Ganache can be prepared a day ahead and refrigerated; bring to room temperature before assembling.
- If fresh raspberries are unavailable, frozen raspberries work well; thaw before using.
- Ensure the cake layers are completely cool before assembling to prevent melty filling or ganache.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg
Keywords: chocolate raspberry cake, chocolate cake, raspberry filling, chocolate ganache, layered cake, dessert, celebration cake
