Decadent Chocolate Raspberry Cake Recipe

This Chocolate Raspberry Cake Recipe combines rich chocolate layers with tart raspberry filling, creating a delightful dessert perfect for any occasion. The contrast of flavors and textures makes it a favorite among chocolate lovers.

The recipe is straightforward and can be made with basic baking skills. It’s perfect for celebrations or as a sweet treat to enjoy at home.

Indulgent Chocolate Raspberry Cake

This cake features moist chocolate layers filled with a luscious raspberry compote and frosted with a creamy chocolate ganache. It takes about 1 hour and 30 minutes from start to finish and serves 8-10 people.

Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
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
1 cup fresh raspberries (for filling)
1/2 cup raspberry jam
1 cup heavy cream (for ganache)
8 ounces semi-sweet chocolate, chopped

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pans.
Prepare Raspberry Filling: In a small saucepan, combine fresh raspberries and raspberry jam over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Let cool.
Make Ganache: Heat heavy cream in a saucepan until just boiling. Pour over chopped chocolate in a bowl and let sit for 5 minutes. Stir until smooth and glossy.
Assemble the Cake: Place one chocolate layer on a serving plate. Spread raspberry filling on top, then add the second layer. Frost the top and sides with chocolate ganache.
Serve: Slice and serve the cake, optionally garnished with additional raspberries or chocolate shavings.