Heavenly Chocolate Raspberry Cake
Indulge in the decadent flavors of our Heavenly Chocolate Raspberry Cake—a showstopping dessert that combines rich, moist chocolate layers with a luscious raspberry filling and velvety ganache topping. This stunning cake highlights fresh raspberries and a touch of raspberry preserves, creating an irresistible balance of tart and sweet in every bite. The secret to its melt-in-your-mouth texture lies in the use of boiling water in the batter—a simple technique that guarantees a tender crumb. Topped with a glossy chocolate ganache and a sprinkle of powdered sugar, this elegant cake is perfect for special occasions or as a centerpiece dessert. Whether you’re celebrating a milestone or simply satisfying a chocolate craving, this recipe ensures a memorable taste experience.
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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 powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 0.5 cups raspberry preserves
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate (chopped)
- 1 teaspoon powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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 well combined.
Gradually stir in the boiling water. The batter will be thin, but this results in a moist cake.
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the filling. In a small bowl, gently mash 1 cup of fresh raspberries with the raspberry preserves. Set aside.
Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer (do not boil). Remove from heat and pour it over the chopped semi-sweet chocolate in a bowl. Let sit for 2-3 minutes, then whisk until smooth.
Once the cakes are completely cooled, spread the raspberry filling evenly over the top of one cake layer. Place the second layer on top.
Pour the chocolate ganache over the entire cake, spreading it evenly to cover the top and sides. Allow the ganache to set slightly at room temperature.
Garnish the cake with the remaining fresh raspberries and dust lightly with powdered sugar.
Slice and serve this Heavenly Chocolate Raspberry Cake to your delighted guests!
Nutrition Facts
Calories |
6449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 125.7 g | 628% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 944.8 g | 344% | |
| Dietary Fiber | 110.3 g | 394% | |
| Total Sugars | 623.7 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 743 mg | 57% | |
| Iron | 54.0 mg | 300% | |
| Potassium | 4765 mg | 101% | |
*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.
