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Chocolate Raspberry Cake

Indulge in a slice of decadence with this Chocolate Raspberry Cake, where rich, moist chocolate layers meet tart raspberry filling and are enveloped in a silky dark chocolate ganache. Perfect for special occasions or as a delightful everyday treat, this cake is sure to impress with its stunning presentation and harmonious flavor combination. Each bite promises a blissful experience that elevates any gathering.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

  • All-Purpose Flour
  • Unsweetened Cocoa Powder
  • Granulated Sugar
  • Baking Powder
  • Baking Soda
  • Eggs
  • Whole Milk
  • Vegetable Oil
  • Fresh Raspberries
  • Dark Chocolate Chips
  • Heavy Cream

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare two round cake pans.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine eggs, milk, oil, and vanilla extract; mix into dry ingredients until just combined. Gently fold in half the raspberries.
  4. Divide batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  5. For the ganache, heat cream until simmering; pour over chocolate chips and stir until smooth.
  6. Once cooled, layer the cakes with ganache and remaining raspberries before covering the entire cake with ganache.

Notes

For added flavor variation, consider mixing in some almond extract or using flavored chocolate chips.
If you prefer a lighter version, substitute half the oil with applesauce.
This cake can be made ahead of time and stored in the refrigerator for up to one week.

  • Author: Marlene
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 28g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 50mg

Keywords: - For added flavor variation, consider mixing in almond extract or using flavored chocolate chips.- Substitute half the oil with applesauce for a lighter version.- The cake can be made ahead of time and stored in the refrigerator for up to one week.