Chocolate Raspberry Cake Recipe: Decadent and Delicious
Highlighted under: Sugar & Spice Desserts
Satisfy your sweet cravings with this rich and flavorful Chocolate Raspberry Cake recipe. This stunning cake layers velvety chocolate sponge with luscious raspberry filling, creating a perfect balance of sweetness and tartness. Finished with a dreamy chocolate ganache and fresh raspberries, it's an impressive dessert for any celebration or special occasion.
The Perfect Balance of Flavors
This Chocolate Raspberry Cake offers a delightful contrast between the rich, indulgent chocolate and the bright, tart taste of fresh raspberries. The chocolate sponge is decadently moist, while the raspberry filling provides a refreshing burst of flavor. Together, they create a harmonious balance that appeals to a variety of palates, ensuring it’s perfect for both chocolate lovers and fruit aficionados alike.
It's not just about taste; the visual presentation is stunning as well. The deep brown layers of chocolate cake, interspersed with vibrant red raspberry filling, make for an eye-catching dessert. When topped with a glossy chocolate ganache and fresh raspberries, it transforms any ordinary gathering into a special event, making this cake a true centerpiece.
Versatile for Any Occasion
Whether it's a birthday, anniversary, or holiday feast, this Chocolate Raspberry Cake fits seamlessly into any celebration. Its elegant appearance and rich flavors make it a standout choice for formal gatherings, while its easy preparation makes it suitable for more casual occasions. Impress your guests without the need for complicated techniques or hard-to-find ingredients.
Feel free to customize the decorations based on the theme of your event. Use themed sprinkles, edible flowers, or even a dusting of cocoa powder to add a personal touch. With this versatile recipe, you can adapt it to fit any occasion, making it a go-to dessert for years to come.
Tips for Success
To ensure that your Chocolate Raspberry Cake turns out perfectly, be sure to measure your ingredients accurately. Spoon and level your flour rather than packing it into the measuring cup, as this can lead to a denser cake. Additionally, allowing your cake layers to cool completely before adding the filling and ganache helps maintain the integrity and texture of the cake.
When making the raspberry filling, you can adjust the sugar based on the sweetness of the raspberries. Taste as you go! If the raspberries are particularly tart, a touch more sugar can enhance the overall flavor without overpowering the natural berry taste. These small adjustments will elevate your cake, ensuring each bite is just right.
Ingredients
For the Cake
- 1 and 3/4 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 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
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Fresh raspberries for garnish
Instructions
Instructions
Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Prepare the Raspberry Filling
In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until bubbling and thickened, about 5-7 minutes. Remove from heat and let cool.
Make the Chocolate Ganache
In a saucepan, heat heavy cream until simmering. Pour hot cream over chopped chocolate in a bowl and let sit for a few minutes. Stir until smooth and glossy.
Assemble the Cake
Place one cake layer on a serving plate. Spread raspberry filling over the top, then place the second cake layer on top. Pour ganache over the cake, allowing it to drizzle down the sides.
Storage and Freezing Tips
This Chocolate Raspberry Cake can be stored in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it, especially if the ganache is topped with fresh raspberries. For longer storage, this cake also freezes beautifully! Wrap individual slices tightly in plastic wrap and store them in a freezer-safe container for up to three months.
When you're ready to enjoy a slice from the freezer, simply remove it and let it thaw in the refrigerator overnight. You can also bring it back to room temperature before serving to fully appreciate the flavors of the cake. Don’t hesitate to make extra batches ahead of time for those unexpected entertaining needs!
Serving Suggestions
Pair your Chocolate Raspberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream to add an extra layer of indulgence. The creaminess will beautifully contrast with the chocolate and raspberry, making each bite even more delightful. You can also dust the top with powdered sugar for an elegant finishing touch.
For a gourmet twist, consider serving it with a drizzle of raspberry coulis or a chocolate sauce on the side for guests to personalize their plates. This approach not only enhances the presentation but also allows everyone to enjoy their slice exactly how they prefer.
Questions About Recipes
→ Can I use frozen raspberries?
Yes, you can use frozen raspberries. Just make sure to thaw them and drain any excess juice before using.
→ How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days.
Chocolate Raspberry Cake Recipe: Decadent and Delicious
Satisfy your sweet cravings with this rich and flavorful Chocolate Raspberry Cake recipe. This stunning cake layers velvety chocolate sponge with luscious raspberry filling, creating a perfect balance of sweetness and tartness. Finished with a dreamy chocolate ganache and fresh raspberries, it's an impressive dessert for any celebration or special occasion.
Created by: Emma
Recipe Type: Sugar & Spice Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 1 and 3/4 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 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
- 2 cups fresh raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Fresh raspberries for garnish
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla, and mix on medium speed for 2 minutes. Stir in boiling water until well combined. Pour batter into prepared pans and bake for 30-35 minutes. Let cool.
In a medium saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until bubbling and thickened, about 5-7 minutes. Remove from heat and let cool.
In a saucepan, heat heavy cream until simmering. Pour hot cream over chopped chocolate in a bowl and let sit for a few minutes. Stir until smooth and glossy.
Place one cake layer on a serving plate. Spread raspberry filling over the top, then place the second cake layer on top. Pour ganache over the cake, allowing it to drizzle down the sides. Garnish with fresh raspberries.
Nutritional Breakdown (Per Serving)
- Calories: 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 6g