Chocolate Raspberry Cake

There’s something truly magical about the combination of rich chocolate and tart raspberries. This Chocolate Raspberry Cake celebrates that delightful pairing with layers of moist chocolate cake, filled with sweet raspberry cream, and topped with a luscious chocolate ganache. Perfect for birthdays, special occasions, or simply satisfying a sweet craving, this cake is sure to impress family and friends alike. Let’s dive into the beautiful world of chocolate and raspberry!

What You’ll Need for Chocolate Raspberry Cake

Here’s everything you need to whip up this delicious dessert:

1 3/4 cups all-purpose flour (220g)
1 3/4 cups granulated sugar (350g)
3/4 cup unsweetened cocoa powder (65g)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk (240ml)
1/2 cup vegetable oil (120ml)
2 teaspoons vanilla extract
1 cup boiling water (240ml)
1 cup fresh or frozen raspberries (150g)
1 cup heavy cream (240ml)
8 ounces semisweet chocolate, chopped (225g)

Step-by-Step Chocolate Raspberry Cake Recipe

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed for 2 minutes until well combined.
Now, stir in the boiling water. Don’t worry; the batter will be thin!
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes. Then, remove them from the pans and allow them to cool completely on wire racks.
For the raspberry filling, gently fold the raspberries into the whipped cream until they are evenly distributed.
Once the cakes are completely cool, place one layer on a serving plate. Spread the raspberry filling on top, then add the second layer.
For the ganache, heat the heavy cream until it just begins to boil. Pour it over the chopped chocolate and let it sit for a few minutes. Stir until smooth.
Finally, pour the ganache over the top of the cake, allowing it to drip down the sides. Slice and serve, enjoying the rich chocolate and tangy raspberry flavors!

How to Serve Chocolate Raspberry Cake

Serving this stunning cake is all about presentation. Place slices on a plate and consider garnishing with additional fresh raspberries or a dusting of cocoa powder for a touch of elegance. You could also serve it with a scoop of vanilla ice cream on the side for a delightful contrast to the chocolate and raspberry flavors. Don’t forget a hot cup of coffee or tea to complement the sweetness!

Expert Tips for Chocolate Raspberry Cake

Let the Cakes Cool Completely: For clean layers and a beautiful finish, ensure your cakes are fully cooled before stacking and frosting.
Fresh vs. Frozen Raspberries: Both work well! Fresh raspberries provide a beautiful look, while frozen ones can add a more pronounced flavor if warmed slightly.
Experiment with Flavors: Try adding a touch of orange zest to the raspberry filling for a citrusy twist, or substitute some of the cocoa powder with dark chocolate for an even richer cake.

Chocolate Raspberry Cake FAQs

Q: Can I make this cake in advance?
A: Absolutely! You can bake the cakes a day ahead and store them wrapped in plastic wrap in the refrigerator. Assemble and frost them just before serving.

Q: How should I store leftover cake?
A: Store leftover cake in an airtight container in the refrigerator. It’s best enjoyed within a few days.

Q: Can I use a different type of fruit?
A: Yes! Strawberries or cherries would also be delicious alternatives to raspberries.

This Chocolate Raspberry Cake is a treat that combines the best of both worlds: rich chocolate and zesty raspberries. Whether for a celebration or a cozy night in, this dessert is bound to bring smiles. So grab your ingredients, fire up the oven, and indulge in this delightful creation! Enjoy!