Chocolate Raspberry Cake

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Indulge in layers of love 🍫❤️🍰


Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Cream Filling
1 cup heavy cream
1 cup dark chocolate chips or chopped chocolate

Raspberry Purée Layer
2 cups fresh raspberries (plus extra for decorating)
1/2 cup sugar
1 tablespoon lemon juice
1/2 cup water
2 tablespoons cornstarch mixed with 2 tablespoons water

Chocolate Ganache Frosting
1 cup heavy cream
1 1/2 cups dark chocolate chips or chopped chocolate


Chocolate Cake
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.

Chocolate Cream Filling
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
Remove from heat and stir in the chocolate until melted and smooth. Let cool until thickened but still spreadable.

Raspberry Purée Layer
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until raspberries break down.
Add the cornstarch-water mixture, bring to a boil, then reduce heat and simmer until thickened. Cool completely, then stir in additional raspberry chunks for texture.

Place one cake layer on your serving plate. Spread half of the chocolate cream filling over the cake, then spoon half of the raspberry purée over the filling.
Add the second cake layer and repeat the filling layers with the remaining chocolate cream and raspberry purée.
Top with the third cake layer and prepare to frost.

Chocolate Ganache Frosting
Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
Pour over the chocolate in a bowl and let sit for a few minutes, then stir until smooth.
Let the ganache cool slightly until thick but still pourable. Spread over the top and sides of the cake.

Once the ganache is set, decorate the top of the cake with fresh raspberries and, if desired, sprinkle with powdered sugar or drizzle with more raspberry purée.
Enjoy your luxurious Chocolate Raspberry Cake, perfect for special occasions or whenever you want to indulge in a rich, berry-flavored chocolate treat!

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