Chocolate Raspberry Cake
Indulge in the luscious decadence of a **Chocolate Raspberry Cake**—an irresistible dessert that combines rich, moist chocolate layers with bursts of vibrant raspberry flavor. This show-stopping cake is filled with smooth raspberry jam and fresh raspberries, creating a delightful balance of sweet and tart in every bite. Topped with a glossy dark chocolate ganache drizzle, this elegant treat is perfect for any celebration or special occasion. With simple ingredients like buttermilk, cocoa powder, and vanilla, and an easy-to-follow method, this recipe is approachable yet impressive. Garnished with extra fresh raspberries, it makes a stunning centerpiece that will leave your guests craving more. Whether served at a birthday, anniversary, or holiday gathering, this decadent chocolate raspberry dessert is guaranteed to wow.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoons salt
- 1 cups buttermilk
- 0.5 cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups boiling water
- 1 cups raspberry jam
- 1.5 cups fresh raspberries
- 0.75 cups heavy cream
- 1.5 cups dark chocolate (finely chopped)
- 2 tablespoons unsalted butter
Instructions
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed using an electric mixer until fully combined.
Slowly add the boiling water to the batter, mixing on low speed until the batter is smooth. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Once the cakes are cooled, place one layer on a serving platter. Spread half of the raspberry jam evenly over the top, then sprinkle with 0.75 cups of fresh raspberries.
Place the second cake layer on top and spread the remaining raspberry jam over it. Sprinkle the top layer with another 0.75 cups of fresh raspberries.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl.
Let the cream and chocolate sit for 2-3 minutes, then whisk until smooth. Stir in the unsalted butter until it is fully melted and incorporated.
Allow the ganache to cool slightly until it thickens to a pourable consistency. Slowly pour the ganache over the top of the cake, letting it drip down the sides.
Garnish with extra fresh raspberries if desired. Allow the ganache to set for 15-20 minutes before serving.
Nutrition Facts
Calories |
6766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.0 g | 385% | |
| Saturated Fat | 127.1 g | 636% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 5470 mg | 238% | |
| Total Carbohydrate | 1015.3 g | 369% | |
| Dietary Fiber | 96.7 g | 345% | |
| Total Sugars | 685.9 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 751 mg | 58% | |
| Iron | 66.7 mg | 371% | |
| Potassium | 4884 mg | 104% | |
*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.
