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Decadent Chocolate Raspberry Layer Cake with Silky Chocolate Ganache

A decadent slice of chocolate raspberry cake showing dark layers, bright red raspberry filling, and glossy chocolate ganache on top.
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You will make this showstopper Chocolate Raspberry Layer Cake for your next special occasion. It features moist chocolate cake layers, a vibrant fresh raspberry filling, and a rich chocolate ganache topping for an elegant, bakery-style dessert.

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 tablespoon lemon juice
  • For the Silky Chocolate Ganache: 1 cup heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • For Assembly: 1 cup fresh raspberries for garnish

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, 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 Fresh Raspberry Filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice.
  8. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  9. Prepare the Silky Chocolate Ganache: Place the chopped chocolate in a heatproof bowl.
  10. Heat the heavy cream in a small saucepan until it just begins to simmer. Do not let it boil.
  11. Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes.
  12. Whisk the mixture slowly until the ganache is completely smooth and glossy. Let it cool and thicken slightly at room temperature until it reaches a spreadable consistency.
  13. Assemble the Cake: Once the cake layers are completely cool, level the tops if necessary. Place one layer on your serving plate.
  14. Spread the cooled raspberry filling evenly over the first layer.
  15. Top with the second cake layer.
  16. Pour or spread the slightly thickened chocolate ganache over the top of the cake, allowing some to drip down the sides for a decorative effect.
  17. Garnish the top with fresh raspberries before serving.

Notes

  • For an even richer flavor, use dark cocoa powder in the cake batter.
  • If you prefer a lighter frosting, you can substitute the ganache with a raspberry buttercream, using the cooled raspberry filling as the flavor base.
  • Chill the cake for at least 30 minutes after frosting to help the ganache set before slicing.

Nutrition

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