A rich chocolate cake filled with sweet raspberry jam.
introduction
This Chocolate Raspberry Cake pairs deep chocolate and bright raspberry in one cake. It is simple to make and works for special days or a regular dessert. For a different raspberry-chocolate treat, try raspberry chocolate lava cupcakes that bake in cups and serve fast.
why make this recipe
Make this cake when you want a dessert that feels fancy but is easy to bake. The cake is moist and dark. The raspberry filling adds a fresh, sweet touch. You need only common ingredients and little time.
how to make Chocolate Raspberry Cake
Follow the steps below to bake and assemble the cake. For a party-friendly bite-size idea, you can also make chocolate gingerbread cake pops using leftover crumbs.
Ingredients :
- 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 milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry filling
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Directions :
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients, and beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow cakes to cool for 10 minutes in the pans, then remove and transfer to wire racks to cool completely.
- Once cool, place one layer on a serving plate, spread with raspberry filling, and top with the second layer.
- For the ganache, heat the heavy cream until just simmering, then pour over the chopped chocolate. Stir until melted and smooth.
- Pour ganache over the top of the cake, letting it drip down the sides.
- Allow ganache to set before serving.
how to serve Chocolate Raspberry Cake
Slice the cake into even pieces. Serve at room temperature or slightly chilled. Add fresh raspberries or a dusting of powdered sugar on top for a neat look. A scoop of vanilla ice cream goes well with warm slices.
how to store Chocolate Raspberry Cake
Cover the cake and keep it at room temperature for up to one day. For longer storage, cover and chill for up to 4 days. If you refrigerate, let the cake sit 20 minutes at room temperature before serving for the best flavor.
tips to make Chocolate Raspberry Cake
- Use room-temperature eggs for a smooth batter.
- Do not overmix after you add the boiling water; mix just to combine.
- If you like very rich chocolate, try ideas from this death by chocolate no-bake cheesecake recipe for more chocolate options.
- Let the cake cool fully before you add the ganache so it does not run off too fast.
variation (if any)
- Add a layer of fresh raspberries between the filling and the top for texture.
- Use raspberry jam instead of raspberry filling for a thinner layer.
- Swap semi-sweet chocolate for dark chocolate in the ganache for a more intense taste.
FAQs
Q: Can I use frozen raspberries instead of raspberry filling?
A: Yes. Thaw and cook them with a little sugar to make a thicker filling before using.
Q: Do I have to use boiling water in the batter?
A: The boiling water makes the cake moist and helps the cocoa bloom. It is best to use it.
Q: Can I make this cake ahead?
A: Yes. You can bake the layers a day ahead, wrap them, and add filling and ganache the next day.
Q: How do I fix a ganache that is too thin?
A: Chill it for a short time and stir. It will firm up as it cools.
Conclusion
For another take on chocolate and raspberry together, see this detailed Chocolate Raspberry Cake – Sally’s Baking recipe for extra tips and photos.
Print
Chocolate Raspberry Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake filled with sweet raspberry jam, perfect for special occasions or as a delightful dessert.
Ingredients
- 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 milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup raspberry filling
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients, and beat on medium speed for 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow cakes to cool for 10 minutes in the pans, then remove and transfer to wire racks to cool completely.
- Once cool, place one layer on a serving plate, spread with raspberry filling, and top with the second layer.
- For the ganache, heat the heavy cream until just simmering, then pour over the chopped chocolate. Stir until melted and smooth.
- Pour ganache over the top of the cake, letting it drip down the sides. Allow ganache to set before serving.
Notes
Use room-temperature eggs for a smooth batter. Let the cake cool fully before adding the ganache to avoid it running off too fast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: chocolate cake, raspberry cake, dessert, party cake, ganache