Print

Chocolate Raspberry Cake

Chocolate Raspberry Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the luxurious flavors of our Chocolate Raspberry Cake, a delightful dessert that beautifully combines rich chocolate layers with a vibrant raspberry filling. Perfect for any celebration, this cake is sure to impress with its elegant presentation and decadent taste. Topped with a silky ganache and adorned with fresh raspberries, it not only looks stunning but is also make-ahead friendly, allowing you to prepare it in advance and serve it anytime. Whether it’s a birthday party, holiday gathering, or just a sweet treat at home, this cake will satisfy your cravings and elevate any occasion.

Ingredients

Scale
  • 2 cups All-purpose flour (sifted)
  • 3/4 cup Cocoa powder (Dutch-processed preferred)
  • 2 cups Granulated sugar
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 Eggs (room temperature)
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil (neutral flavor)
  • 1 cup Hot strong coffee (enhances chocolate flavor)
  • 2 tsp Vanilla extract (pure preferred)
  • 2 cups Raspberries (fresh or frozen)
  • 1/3 cup Granulated sugar
  • 1.5 tbsp Cornstarch (mixed with water for slurry)
  • 1 tbsp Lemon juice (freshly squeezed)
  • 1/4 cup Raspberry preserves (high quality)
  • 8 oz Semisweet chocolate (finely chopped)
  • 1 cup Heavy cream
  • 2 tbsp Unsalted butter
  • 1 tsp Vanilla extract
  • 1 pinch Salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  3. In another bowl, whisk eggs with buttermilk, vegetable oil, hot coffee, and vanilla extract.
  4. Combine wet ingredients into dry ingredients; mix until just combined.
  5. Divide batter into prepared pans and bake for 30–35 minutes; let cool completely on wire racks.
  6. For the raspberry filling: Cook raspberries and sugar in a saucepan until broken down; stir in cornstarch slurry and raspberry preserves; cool completely.
  7. For the ganache: Heat heavy cream until simmering; pour over chopped chocolate; stir until smooth; add butter and vanilla extract; let cool until spreadable.
  8. Assemble by leveling cakes if necessary, spreading raspberry filling between layers, covering the entire cake with ganache, and decorating with fresh raspberries.

Nutrition

Find it online: https://recipzy.com/chocolate-raspberry-cake/