Dark Chocolate Cake with a Raspberry Filling
Indulge your senses with this decadent Dark Chocolate Cake with Raspberry Filling—a show-stopping dessert perfect for special occasions or anytime you crave something luxuriously rich. This moist, double-layered cake features a deeply chocolaty base made with unsweetened cocoa powder and enhanced by the addition of boiling water for a tender crumb. Nestled between the layers is a luscious raspberry filling that combines fresh raspberries and jam for a sweet yet tangy contrast. To top it all off, a silky dark chocolate ganache drapes the cake, creating a striking finish that is as delicious as it is beautiful. Garnished with fresh raspberries for a pop of color, this cake is the ultimate combination of chocolatey richness and fruity brightness. Whether you're celebrating a birthday, an anniversary, or simply an indulgent weekend, this stunning dessert will impress everyone at the table!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 0.75 cup raspberry jam
- 0.75 cup heavy cream
- 6 ounces dark chocolate (chopped)
- 2 tablespoons unsalted butter
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
In a large mixing 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 on medium speed until smooth and well combined.
Gradually stir in the boiling water. The batter will be thin, but this is normal.
Divide the batter evenly between the prepared cake pans. Bake 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 turn them out onto wire racks to cool completely.
To make the raspberry filling, mash the raspberries with a fork or potato masher. Stir in the raspberry jam until well combined.
For 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 and butter in a heatproof bowl. Let sit for 5 minutes, then stir until smooth. Allow to cool to a spreadable consistency.
Once the cakes are cool, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top.
Place the second cake layer on top of the first, then pour the ganache over the top, spreading it to the edges and allowing it to drip down the sides.
Garnish with fresh raspberries, if desired. Slice and serve!
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 50.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 386 mg | 8% | |
*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.
