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Decadent Chocolate Raspberry Layer Cake with Silky Ganache

A decadent slice of chocolate raspberry cake featuring dark layers and bright red raspberry filling, topped with chocolate ganache.
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Create an impressive, bakery-style chocolate raspberry layer cake featuring moist chocolate layers, a bright raspberry filling, and a rich chocolate ganache topping. This recipe balances deep chocolate flavor with tangy fruit for a memorable dessert.

Ingredients

Scale
  • For the Moist Chocolate Cake Layers: 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 Frosting: 12 ounces semi-sweet chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • For Assembly: Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt for the cake.
  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 cake 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. To make the raspberry filling, combine raspberries, sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  8. To make the ganache frosting, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
  9. Whisk the chocolate and cream mixture until smooth. Whisk in the softened butter and vanilla extract until the ganache is completely smooth and glossy. Let it cool and thicken at room temperature until it reaches a spreadable consistency, stirring occasionally.
  10. Place one cooled cake layer on a serving plate. Spread the cooled raspberry filling evenly over the first layer.
  11. Top with the second cake layer. Frost the entire cake with the thickened chocolate ganache frosting.
  12. Decorate the top with fresh raspberries before serving.

Notes

  • For extra moisture, you can brush the cooled cake layers lightly with a simple syrup before filling.
  • If you want a firmer filling that holds its shape better during assembly, chill the raspberry filling for at least one hour before using it between the layers.
  • If your ganache becomes too stiff to spread, microwave it in 5-second bursts until it softens slightly.

Nutrition

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