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Chocolate Raspberry Cake

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A decadent chocolate cake layered with fresh raspberry filling and rich chocolate ganache, perfect for any special occasion or dessert craving.

Ingredients

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  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 ½ cups fresh raspberries
  • ¼ cup raspberry jam
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, milk, oil, and vanilla extract until combined.
  4. Gradually add wet ingredients to dry ingredients and mix until smooth.
  5. Carefully stir in boiling water; batter will be thin.
  6. Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove cakes from oven and cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. In a small saucepan, heat raspberries and raspberry jam over medium heat until jam dissolves and mixture thickens slightly. Strain to remove seeds if desired; cool.
  9. For ganache, heat heavy cream until just simmering, then pour over chopped chocolate and butter in a bowl. Let sit 2 minutes, then stir until smooth and glossy.
  10. Place one cake layer on a serving plate, spread raspberry filling evenly over it.
  11. Top with second cake layer, then pour ganache over the top, allowing it to drip down the sides.
  12. Chill cake for at least 30 minutes before slicing and serving.

Notes

For extra freshness, garnish with additional fresh raspberries and a dusting of cocoa powder just before serving.

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