Description
A rich and moist chocolate cake layered with tangy raspberry filling and topped with smooth chocolate ganache.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1½ cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth. Slowly stir in hot water until batter is thin.
- Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- For the raspberry filling, cook raspberries, sugar, and lemon juice over medium heat until thickened. Cool.
- Heat heavy cream until steaming. Pour over chocolate chips and let sit 2 minutes, then stir until smooth.
- Spread raspberry filling over one cake layer. Top with second layer.
- Pour ganache over cake, letting it drip down the sides. Garnish with fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for best results.
- Let the cake cool completely before adding ganache to prevent melting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 55mg
Keywords: chocolate raspberry cake, chocolate raspberry dessert, layered chocolate cake, raspberry chocolate cake, homemade chocolate cake, bakery style cake