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Decadent Chocolate Raspberry Layer Cake with Silky Ganache

A decadent slice of chocolate raspberry cake with three layers of dark cake, raspberry filling, and chocolate ganache dripping down the side.
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Create a showstopper dessert with this recipe for a rich, moist chocolate raspberry layer cake. It features deep chocolate sponge layers, a vibrant fresh raspberry filling, and is finished with a velvety chocolate ganache drip for an elegant, bakery-style result.

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 Fresh Raspberry Filling: 2 cups fresh or frozen raspberries
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • For the Silky Chocolate Ganache: 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • For Assembly: Chocolate Cream Cheese Frosting (prepared or homemade)

Instructions

  1. Prepare the Chocolate Cake: 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, 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 until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly between the prepared 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 Raspberry Filling: In a saucepan, combine the raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens significantly, about 5 to 7 minutes.
  8. Remove from heat and let the filling cool completely. It will thicken more as it cools.
  9. Prepare the Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges.
  10. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes, then whisk gently until the mixture is completely smooth and glossy. Let the ganache cool slightly until it reaches a thick, pourable consistency for drizzling.
  11. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread an even layer of Chocolate Cream Cheese Frosting over the top.
  12. Spoon the cooled raspberry filling over the frosting layer, leaving a small border.
  13. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining Chocolate Cream Cheese Frosting.
  14. Pour or spoon the slightly cooled ganache over the top center of the cake, allowing it to drip naturally down the sides for a decadent finish. Garnish with fresh raspberries if desired.

Notes

  • For an extra moist chocolate cake, substitute buttermilk for whole milk.
  • You can make the cake layers and raspberry filling one day ahead and store them tightly wrapped at room temperature or refrigerated.
  • If you prefer a firmer filling, increase the cornstarch in the raspberry mixture to 3 tablespoons.

Nutrition

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