Fudgy Chocolate Raspberry Cake
Indulge in the ultimate dessert decadence with this Fudgy Chocolate Raspberry Cake—a perfectly balanced treat featuring rich chocolate and vibrant raspberries. This recipe combines a moist, fudgy chocolate cake base made with buttermilk and a hint of brown sugar for depth, topped with a silky ganache that is as indulgent as it is simple to make. Fresh raspberries add a pop of tangy sweetness, beautifully complementing the chocolatey layers. Perfect for birthdays, special occasions, or simply treating yourself, this cake is both visually stunning and utterly delicious. With just 20 minutes of prep time and a handful of everyday ingredients, it’s an easy yet luxurious dessert that’s sure to impress. Garnish with powdered sugar for an elegant touch, and savor every irresistible bite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup buttermilk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- 0.5 cup boiling water
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
- 1 cup fresh raspberries
- 1 tablespoon powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, vegetable oil, vanilla extract, and egg. Mix well.
Gradually pour the wet ingredients into the dry ingredients. Stir until just combined.
Slowly add the boiling water to the batter while stirring. The batter will be thin, but this is normal.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the cake cools, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
Once the cake is completely cool, spread a thin layer of ganache over the top of the cake.
Arrange the fresh raspberries over the ganache layer, gently pressing them into place.
Drizzle the remaining ganache over the raspberries, creating a decorative pattern.
Dust with powdered sugar, if desired, before serving.
Slice and enjoy your Fudgy Chocolate Raspberry Cake!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 54.6 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 308 mg | 7% | |
*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.
