Oh my goodness, let me tell you about this chocolate raspberry cake! It’s a match made in dessert heaven—a rich, velvety chocolate cake layered with juicy, fresh raspberries and topped with silky chocolate ganache. It’s become a staple at our family gatherings because it always steals the show. Trust me, the moment you slice into this beauty and see those luscious layers, everyone’s eyes just light up! Whether it’s a birthday, anniversary, or just a cozy weekend treat, this cake brings all the smiles. Seriously, it’s pure joy on a plate!
Ingredients for Chocolate Raspberry Cake
Gathering the right ingredients is key to making this chocolate raspberry cake truly special! Here’s what you’ll need:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Make sure to use fresh raspberries for that burst of flavor—trust me, they make all the difference! And don’t skip on the good quality chocolate; it really elevates the ganache and brings everything together beautifully. Happy baking!
How to Prepare Chocolate Raspberry Cake
Preheat the Oven and Prepare Pans
Alright, let’s kickstart this delicious adventure! First, preheat your oven to 350°F (175°C). This is super important because a hot oven means a perfectly baked cake! While that’s heating up, grab two 9-inch round cake pans and grease them with butter or cooking spray. Then, dust a little flour in each pan and shake it around to coat the bottom and sides. This will help your cakes come out easily once they’re baked, and who wants a cake stuck in the pan? Not me!
Mix the Dry Ingredients
In a large mixing bowl, let’s combine the dry ingredients! Start with 1 3/4 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 2 cups of granulated sugar, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt. Use a whisk or a fork to mix everything together until it’s well blended. This ensures that every bite of your cake is equally delicious—no lumps allowed!
Combine Wet Ingredients and Batter
Now, it’s time to bring in the wet ingredients! To your dry mix, add 2 large eggs, 1 cup of whole milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Using an electric mixer, beat this luscious mixture for about 2 minutes until it’s nice and smooth. Then, carefully stir in 1 cup of boiling water. I know, it sounds a bit odd, but trust me! This step makes the batter super moist and rich. Just mix until everything is combined—no need to overdo it!
Bake the Cake
Alright, pour the heavenly batter evenly into your prepared cake pans. Now, pop them into the preheated oven and let them bake for 30 to 35 minutes. You can check for doneness by inserting a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, you’re golden! Just keep an eye on them, as every oven can be a little different.
Cool and Prepare Ganache
Once your cakes are baked to perfection, take them out and let them cool in the pans for about 10 minutes. This makes them easier to handle! After that, gently remove the cakes from the pans and transfer them to wire racks. While they cool completely, let’s make the ganache! Heat 1 cup of heavy cream in a small saucepan until it’s just simmering. Pour it over 8 ounces of chopped semisweet chocolate and stir until it’s silky smooth. This ganache is going to be divine!
Assemble the Cake
Now comes the fun part—assembling your masterpiece! Place one layer of cake on a serving plate and spread a generous amount of that luscious ganache on top. Then, sprinkle a handful of fresh raspberries over the ganache for that burst of flavor. Place the second layer on top and pour the remaining ganache over the entire cake, letting it drip down the sides a bit. For a beautiful presentation, you can arrange more raspberries on top. Wow, just look at that! Your cake is ready to be devoured!
Why You’ll Love This Recipe
- Rich, indulgent flavors of chocolate paired with fresh raspberries
- Easy-to-follow steps make it perfect for bakers of all levels
- Quick preparation time—ready to impress in under an hour
- Perfect for celebrations or cozy gatherings
- Beautiful presentation that will wow your guests!
Tips for Success
To ensure your chocolate raspberry cake turns out absolutely perfect, let me share a few of my favorite tips! First, always use high-quality chocolate and fresh raspberries—trust me, it makes a world of difference in flavor! When measuring flour, spoon it into the cup and level it off with a knife; this helps avoid a dense cake. And don’t skip the boiling water step; it keeps the cake moist and rich. One last thing: let the cakes cool completely before frosting to prevent the ganache from melting. Happy baking, and I can’t wait for you to taste this delight!
Nutritional Information
Here’s a rough estimate of the nutritional data for a slice of this scrumptious chocolate raspberry cake:
- Calories: 350
- Fat: 15g
- Protein: 5g
- Carbohydrates: 50g
- Sugar: 25g
- Sodium: 200mg
- Cholesterol: 50mg
Keep in mind that these values are estimates, but they give you a good idea of what you’re enjoying in each heavenly slice!
FAQ about Chocolate Raspberry Cake
Got questions about making this delicious chocolate raspberry cake? I’ve got you covered!
Can I substitute the eggs? Yes, if you’re looking for an egg-free option, try using unsweetened applesauce or flaxseed meal mixed with water as a binder.
What if I don’t have fresh raspberries? Frozen raspberries work too! Just make sure to thaw and drain them before using.
How should I store leftovers? Keep the cake in the refrigerator, covered, for up to 3 days. It’s even better the next day!
Can I make this cake ahead of time? Absolutely! You can bake and cool the cakes a day in advance; just frost them when you’re ready to serve.
Any variations I can try? You can add a splash of raspberry liqueur to the ganache for an adult twist, or swap out the raspberries for strawberries for a different flavor!
Print
Chocolate Raspberry Cake: 7 Steps to Pure Bliss
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich chocolate cake layered with fresh raspberries and chocolate ganache.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups fresh raspberries
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients. Beat for 2 minutes.
- Stir in boiling water until well combined.
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
- For the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Stir until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading ganache, and adding raspberries. Top with the second layer and cover with remaining ganache.
Notes
- Use fresh raspberries for the best flavor.
- Let the ganache cool slightly before pouring.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: chocolate raspberry cake, dessert, cake recipe, chocolate cake, raspberry cake