Decadent Dark Chocolate Raspberry Cake Recipe

This Dark Chocolate Raspberry Cake Recipe combines rich chocolate with the tartness of fresh raspberries, creating a delightful dessert that’s perfect for any occasion. The layers of moist chocolate cake are complemented by a luscious raspberry filling and a smooth chocolate ganache.

The recipe is straightforward, making it accessible for both novice and experienced bakers. Serve this cake at celebrations or as a sweet treat after a meal, and enjoy its impressive flavor and presentation.

Indulgent Dark Chocolate Raspberry Cake

This cake features layers of dark chocolate cake filled with raspberry puree and frosted with a silky chocolate ganache. It takes about 1 hour and 30 minutes to prepare and bake, serving 8-10 people. Perfect for special occasions or as a delightful dessert.

Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
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 dark chocolate, chopped
Fresh raspberries and chocolate shavings for garnish (optional)

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, cocoa powder, sugar, 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 until well combined.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then remove from pans to cool completely on wire racks.
Prepare Raspberry Filling: In a small bowl, mix fresh raspberries with raspberry jam until well blended.
Make Ganache: In a saucepan, heat heavy cream until just boiling. Pour over chopped dark chocolate in a bowl and let sit for 5 minutes. Stir until smooth and glossy.
Assemble the Cake: Place one layer of cake on a serving plate. Spread the raspberry filling over the top. Place the second layer on top and frost the entire cake with chocolate ganache.
Garnish: Decorate with fresh raspberries and chocolate shavings if desired. Slice and serve.