Chocolate Raspberry Cake
Indulge in the delightful experience of making a Chocolate Raspberry Cake. This elegant dessert features rich, moist chocolate layers complemented by a vibrant raspberry filling, creating a perfect balance of sweet and tart flavors. Ideal for birthdays, holidays, or special occasions, this cake not only tastes heavenly but also presents beautifully. With its easy-to-follow instructions and customizable options, it’s a treat that both novice bakers and seasoned chefs can enjoy. Impress your guests with this decadent creation that captures the essence of celebration in every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup hot strong coffee
- 2 cups raspberries (fresh or frozen)
- 8 oz semisweet chocolate
- 1 cup heavy cream
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup granulated sugar (for filling)
- 1.5 tbsp cornstarch mixed with water for slurry
- 1 tbsp lemon juice
- 1/4 cup raspberry preserves
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 pinch salt (for ganache)
Instructions
- Preheat your oven to 350°F. Line two 8-inch cake pans with parchment paper and spray with baking spray.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together the eggs, buttermilk, oil, hot coffee, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool completely on wire racks.
- For the raspberry filling, heat raspberries with sugar in a saucepan until they break down. Stir in cornstarch slurry to thicken and add lemon juice and preserves; cool completely.
- To make ganache topping, pour hot cream over chopped chocolate; let sit for one minute before stirring until smooth. Add butter and vanilla; cool until spreadable.
- Assemble by leveling cake layers if necessary; layer with raspberry filling and ganache.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Find it online: https://tastebykylie.com/chocolate-raspberry-cake/