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Decadent Chocolate Raspberry Layer Cake with Silky Chocolate Ganache

A decadent slice of chocolate raspberry cake featuring dark layers, bright raspberry filling, and topped with chocolate ganache and fresh raspberries.
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You will make this rich, moist chocolate layer cake featuring a bright raspberry filling and a velvety chocolate ganache. This recipe creates a showstopper dessert perfect for any special celebration.

Ingredients

Scale
  • For the Moist Chocolate Cake:
  • 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
  • For the Raspberry Filling:
  • 1 cup raspberry preserves (high quality recommended)
  • 1 cup fresh raspberries (optional, for texture)
  • For the Silky Chocolate Ganache Frosting:
  • 12 ounces semi-sweet or dark chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • 1 tablespoon unsalted butter (optional, for shine)
  • For Assembly:
  • Fresh raspberries for topping

Instructions

  1. Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the boiling water (the batter will be thin).
  5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  6. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl.
  8. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Do not let it boil rapidly.
  9. Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes.
  10. Whisk the mixture gently until smooth and glossy. Stir in the butter, if using. Let the ganache cool at room temperature until it thickens to a spreadable consistency, about 1 to 2 hours. Stir occasionally.
  11. Assemble the Cake: Once the cake layers are completely cool, level the tops if necessary. Place one layer on your serving plate.
  12. Spread the raspberry preserves evenly over the first layer. If you are using fresh raspberries, scatter them lightly over the preserves.
  13. Place the second cake layer on top.
  14. Frost the entire cake with the thickened chocolate ganache, covering the top and sides. Use an offset spatula to create a smooth finish or a rustic look.
  15. If you want a drip effect, warm a small amount of the ganache slightly until it is pourable and drizzle it over the top edge of the cake.
  16. Decorate the top with fresh raspberries before serving.

Notes

  • For an extra moist cake, you can substitute buttermilk for the whole milk in the cake batter.
  • If you prefer a tangier filling, mix the raspberry preserves with 1 teaspoon of lemon juice before spreading.
  • Chill the assembled cake for at least 30 minutes before slicing to help the ganache set firmly.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-raspberry-cake-recipe/