Chocolate and Raspberry Surprise
Indulge in the decadence of our Chocolate and Raspberry Surprise, a showstopping cake that combines rich chocolate layers with a luscious burst of fruity goodness. This dessert features moist, cocoa-infused sponge cakes enveloped in velvety chocolate ganache and a tangy raspberry jam filling, crowned with fresh raspberries for an irresistible bite. The surprise lies in the interplay of the molten ganache and juicy berries, creating a harmonious balance of sweet and tart flavors. Perfect for celebrations or an indulgent treat, this cake is as stunning to behold as it is delightful to taste. Garnish with powdered sugar or fresh mint leaves for an elegant finishing touch. Whether you're hosting a party or simply craving something extraordinary, this chocolate and raspberry masterpiece is sure to impress.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 whole Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cup Raspberry jam
- 1 cup Fresh raspberries
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 2 tablespoons Powdered sugar
- Optional: Fresh mint leaves
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth using a hand or stand mixer on medium speed.
Carefully stir the boiling water into the batter. The batter will be thin, but this is normal.
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cakes are baking, prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth. Set aside to cool to a spreadable consistency.
Once the cakes are baked, let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
When the cakes are cool, spread a thin layer of raspberry jam over the top of one cake layer. Place fresh raspberries on top of the jam, evenly spaced.
Spread a layer of the cooled chocolate ganache over the raspberries and jam. Stack the second cake layer on top.
Frost the entire cake with the remaining ganache, smoothing it out with a spatula.
Dust the top of the cake with powdered sugar for decoration, and garnish with a few fresh mint leaves if desired.
Refrigerate the cake for at least 30 minutes to set before serving. Slice and enjoy the surprise of molten ganache and tangy raspberries in every bite!
Nutrition Facts
Calories |
4779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.9 g | 301% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 696.7 g | 253% | |
| Dietary Fiber | 89.3 g | 319% | |
| Total Sugars | 408.4 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 657 mg | 51% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 3678 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
